Why You Should Make This Broccoli Cheddar Soup Today!
As the days get cooler, there’s nothing more comforting than a warm bowl of creamy broccoli cheddar soup. This recipe is perfect for cozy evenings at home or as a satisfying lunch that will warm you up from the inside out. Packed with fresh broccoli, sharp cheddar cheese, and a velvety smooth texture, this soup is both nutritious and delicious. Plus, it’s incredibly easy to make with ingredients you probably already have in your kitchen. So why not give it a try and indulge in a bowl of pure comfort?
Ingredients:
- 4 cups Fresh Broccoli Florets (chopped)
- 1 Medium Onion (finely chopped)
- 2 Garlic Cloves (minced)
- 4 cups Chicken or Vegetable Broth
- 2 cups Half-and-Half or Whole Milk
- 3 cups Sharp Cheddar Cheese (shredded)
- 1/4 cup All-Purpose Flour
- 4 tbsp Butter
- Salt & Pepper (to taste)
- Optional Garnish: Extra Shredded Cheese & Broccoli Florets
Instructions:
- Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Broccoli:
- Add the chopped broccoli florets to the pot along with the chicken or vegetable broth. Bring to a simmer and cook until the broccoli is tender, about 10-15 minutes.
- Make the Roux:
- In a separate small saucepan, melt the remaining butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until the mixture is lightly golden. Slowly whisk in the half-and-half or milk until smooth and thickened, about 5 minutes.
- Combine and Simmer:
- Slowly pour the milk mixture into the pot with the broccoli and broth, stirring constantly to combine. Reduce the heat to low and simmer for an additional 5 minutes to allow the flavors to meld.
- Add the Cheese:
- Stir in the shredded cheddar cheese, a handful at a time, until fully melted and the soup is creamy. Season with salt and pepper to taste.
- Blend (Optional):
- For a smoother texture, use an immersion blender to blend the soup until you reach your desired consistency. You can also blend part of the soup and leave some chunks for texture.
- Serve:
- Ladle the soup into bowls and garnish with extra shredded cheese and broccoli florets if desired. Serve hot and enjoy!
Notes:
- Make It Vegetarian: Simply use vegetable broth instead of chicken broth for a fully vegetarian version.
- Storage Tips: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if needed.
- Freezing: You can freeze this soup for up to 3 months. Thaw overnight in the refrigerator and reheat as mentioned above.
FAQs:
- Can I use frozen broccoli instead of fresh?
- Yes! Frozen broccoli works just as well and can save you some prep time. Just add it directly to the broth and adjust the cooking time as needed.
- What can I use instead of cheddar cheese?
- You can substitute cheddar with other cheeses like Gruyère, Gouda, or even a mix of cheeses for a unique flavor twist.
- How can I make this soup lighter?
- For a lighter version, you can use skim milk or a plant-based milk alternative. Just be aware that the soup may be less creamy.
For dessert, pair this soup with a slice of our No-Bake Chocolate Peanut Butter Pie for a perfect meal combo.