Broccoli Cheddar Soup: Creamy Comfort in a Bowl

Step 1: Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Create the Roux

  1. Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a paste-like consistency.
  2. Cook the roux for 1-2 minutes to remove the raw flour taste, but avoid browning it.

Step 3: Add the Liquid

  1. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
  2. Pour in the milk (or cream) and continue whisking until the mixture is smooth.
  3. Increase the heat slightly and bring the liquid to a gentle simmer, allowing it to thicken.

Step 4: Incorporate the Vegetables

  1. Add the grated carrot and chopped broccoli florets to the pot. Stir well to combine.
  2. Reduce the heat to low, cover the pot, and let the vegetables simmer for 15-20 minutes, or until the broccoli is tender.

Step 5: Blend the Soup (Optional)

  1. For a smooth texture, use an immersion blender to puree the soup directly in the pot. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
  2. If you prefer a chunkier soup, skip this step and leave the vegetables intact.

Step 6: Add the Cheese

  1. Remove the pot from the heat and gradually stir in the shredded cheddar cheese, one handful at a time. This prevents clumping and ensures a silky texture.
  2. If using Parmesan cheese, stir it in now for an extra layer of flavor.
  3. Season the soup with salt, pepper, and optional nutmeg or smoked paprika.

Step 7: Serve and Enjoy

  1. Ladle the hot soup into bowls and serve with crusty bread, bread bowls, or crackers.
  2. Garnish with extra shredded cheese, a drizzle of cream, or a sprinkle of fresh parsley for added presentation.

Tips for Success

  1. Use Fresh Ingredients: Fresh broccoli and sharp cheddar cheese provide the best flavor. Pre-shredded cheese can have additives that prevent it from melting smoothly, so shredding your own is ideal.
  2. Adjust Consistency: If the soup is too thick, add a splash of broth or milk to reach your desired consistency.
  3. Avoid Overcooking the Cheese: Always remove the soup from heat before adding the cheese to prevent it from curdling.
  4. Make It Vegetarian: Swap chicken broth for vegetable broth to make this soup vegetarian-friendly.

Variations

  1. Add Protein: Stir in cooked chicken, bacon bits, or diced ham for a heartier soup.
  2. Spice It Up: Add a pinch of cayenne pepper or chili flakes for a bit of heat.
  3. Gluten-Free Option: Use cornstarch or gluten-free flour as a thickener instead of all-purpose flour.

Storage and Reheating

  • Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Freeze the soup (without the cheese) for up to 3 months. Add the cheese after reheating to maintain its texture.
  • Reheat: Warm the soup gently on the stovetop or in the microwave, stirring occasionally to prevent the cheese from separating.

Why You’ll Love This Soup

  • Rich and Creamy: The velvety texture and cheesy flavor make this soup irresistible.
  • Nutritious: Packed with broccoli and carrots, it’s a delicious way to enjoy your veggies.
  • Quick and Easy: Ready in under an hour, it’s perfect for busy weeknights.
  • Family-Friendly: Even picky eaters will enjoy this cheesy, comforting dish.

Conclusion

Broccoli cheddar soup is a classic recipe that delivers both flavor and comfort in every spoonful. Whether you’re serving it as a starter or a main course, this creamy soup is sure to become a staple in your kitchen. With its simple ingredients and easy preparation, it’s a dish you’ll want to make again and again. Try it today and savor the deliciousness!