Cheddar broccoli soup recipe

Imagine a warm, comforting bowl of broccoli cheddar soup that’s both flavorful and nutritious. This recipe is a perfect blend of tender broccoli, rich cheddar cheese, and a hint of spices, all coming together to create a dish that’s both satisfying and delicious. The cultural significance of this soup lies in its ability to bring people together, whether it’s a cozy night in or a gathering with friends and family. The creamy texture and the subtle sweetness of the broccoli make this soup a staple in many households, especially during the colder months. With its ease of preparation and versatility, this broccoli cheddar soup is sure to become a favorite in your kitchen.

Ingredients

• 5 tablespoons unsalted butter
• ½ medium onion, chopped
• ⅓ cup all-purpose flour
• 2 cups low sodium chicken or vegetable stock
• 1 celery stalk, finely diced
• 2½ cups broccoli florets, chopped into bite-sized pieces
• 1 large carrot, grated (optional)
• 2 cups whole milk or half & half
• 8 oz block grated cheddar cheese (mild, medium, or sharp)
• Salt and pepper to taste
• Optional: paprika, black pepper, or red pepper flakes for added flavor

Instructions

1. Melt Butter and Sauté Onion: Place a large pot over medium heat and melt the butter. Add the chopped onion and sauté until it softens, about 5 minutes.

2. Create Roux: Sprinkle the flour over the onion and whisk until smooth. Cook for about 2 minutes to remove the raw flour flavor.

3. Add Stock and Season: Stir in the chicken or vegetable stock and season generously with salt and pepper. Ensure there are no flour lumps left after adding the stock.

4. Add Vegetables: Stir in the diced celery and broccoli. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer until the vegetables are tender, about 15 minutes.

5. Add Milk and Simmer: Stir in the milk and continue to simmer until the soup thickens enough to just coat the back of a wooden spoon, about 2 to 3 minutes. The soup should still have a thinner, ‘soupy’ texture.

6. Add Cheese: Remove the pot from heat and stir in the cheddar cheese in small handfuls, waiting until each portion melts before adding more. This helps create a smooth soup.

7. Season and Serve: Season with additional salt and pepper to taste. Serve hot, garnished with more cheddar cheese if desired.

Top Tips

1. Use Fresh Broccoli: Fresh broccoli florets will give your soup the best flavor and texture. If using frozen broccoli, thaw it first and pat dry before adding.

2. Slowly Add Cheese: Adding cheese slowly ensures it melts evenly and prevents lumps from forming in the soup.

3. Adjust Spices: Taste and adjust the seasoning as you go. You can add more paprika, black pepper, or red pepper flakes to suit your taste.

4. Blend for Smoothness: If you prefer a smoother soup, blend some or all of it using an immersion blender or a regular blender.

5. Garnish with Chives: Add a sprinkle of chives or green onions on top for an extra burst of flavor and color.

6. Make Ahead: This soup can be made ahead and refrigerated or frozen for later use. Reheat gently over low heat.

Variations

1. Broccoli and Cauliflower Blend: Combine broccoli with cauliflower for a unique twist. The milder flavor of cauliflower complements the richness of cheddar.

2. Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for those who crave a bit of heat.

3. Loaded Broccoli Cheddar: Add some crispy bacon or diced ham for added protein and texture.

4. Carrot Addition: Include grated carrots for an extra layer of sweetness and texture.

5. Potato Addition: Add diced potatoes for a heartier soup that’s perfect for colder days.

6. Herby Twist: Add some fresh herbs like parsley or thyme to give your soup an aromatic flavor.

Nutritional Guide

Additional Nutritional Notes: This broccoli cheddar soup is a nutritious option packed with vitamins and minerals from the broccoli and cheddar cheese. The use of low-sodium stock and milk helps keep the calorie count in check. You can further reduce the fat content by using less butter or substituting with olive oil. This recipe is versatile and can be adjusted to suit dietary needs by using low-fat milk or reducing the amount of cheese.