Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup is a comforting classic that combines rich cheese with healthy broccoli, creating a warm, satisfying meal. Whether you’re looking for a cozy meal on a chilly day or a delicious way to incorporate more vegetables into your diet, this soup is sure to hit the spot. Here’s a detailed recipe to make your own creamy, cheesy Broccoli Cheddar Soup at home.
Ingredients
- 1 large head of broccoli, chopped into small florets (about 4 cups)
- 1 large carrot, peeled and diced (or shredded)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup butter (half a stick)
- 1/4 cup all-purpose flour (to thicken the soup)
- 2 cups chicken or vegetable broth (you can substitute with water if desired)
- 2 cups whole milk (or half-and-half for extra creaminess)
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1/4 teaspoon nutmeg (optional, adds depth of flavor)
- Salt and pepper, to taste
- Olive oil, for sautéing
- Croutons or crusty bread for serving (optional)
Instructions
1. Prepare the Vegetables
Start by prepping your vegetables. Rinse and chop the broccoli into small florets, ensuring they’re roughly uniform in size so they cook evenly. Peel and dice the carrot or, for a quicker option, you can shred the carrot with a grater. Mince the garlic and finely dice the onion.
2. Cook the Broccoli
In a medium pot, bring salted water to a boil. Blanch the broccoli florets for about 3 minutes until they are bright green and slightly tender. Drain and rinse them under cold water to stop the cooking process. Set the blanched broccoli aside.
If you prefer a softer broccoli texture in your soup, you can steam them for an additional 2-3 minutes after blanching.
3. Sauté the Vegetables
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, or until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Then, toss in the diced or shredded carrots and sauté for 3-4 minutes until softened. The carrots add a subtle sweetness to the soup that balances the richness of the cheese.
4. Create a Roux
Now it’s time to create the creamy base of the soup. Add the 1/4 cup of butter to the pot and allow it to melt completely, mixing it in with the sautéed vegetables. Once the butter is melted, sprinkle the 1/4 cup of flour over the mixture, stirring constantly to combine. This step forms the roux, which will thicken the soup.
Cook the roux for 2-3 minutes, stirring continuously to prevent lumps and to cook off the raw flour taste. You’ll notice it turning a light golden color.
5. Add the Liquids
Slowly pour in the 2 cups of chicken or vegetable broth, whisking as you pour to ensure the roux blends smoothly with the liquid. Bring the mixture to a simmer and allow it to thicken for about 5 minutes.
After the broth has thickened slightly, slowly add the 2 cups of milk (or half-and-half for a richer soup). Continue stirring and allow the soup to return to a gentle simmer. The liquid should thicken and become smooth and creamy.
6. Blend (Optional)
For a smoother texture, you can blend part of the soup. Using an immersion blender, blend about half of the soup in the pot to create a creamy base while still leaving some chunks of vegetables for texture. Alternatively, transfer half of the soup to a blender and puree until smooth, then return it to the pot.
If you prefer a completely smooth soup, you can blend all of it.
7. Add the Broccoli and Cheese
Once your soup base is ready, stir in the blanched broccoli florets. Simmer the soup for 5-7 minutes to heat the broccoli through and soften it further.
Now comes the star ingredient: the cheese. Stir in 2 cups of shredded sharp cheddar cheese gradually, one handful at a time, ensuring each addition melts smoothly into the soup before adding the next. This prevents the cheese from clumping.
Add the 1/4 teaspoon of nutmeg if using, as it complements the cheddar and adds a warm depth of flavor. Season the soup with salt and pepper to taste.
8. Simmer and Adjust
Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. If the soup is too thick for your liking, you can thin it out with more broth or milk. If it’s too thin, let it simmer uncovered until it reaches the desired consistency.
9. Serve
Once your Broccoli Cheddar Soup is ready, ladle it into bowls. For extra indulgence, sprinkle some additional shredded cheddar cheese on top or garnish with croutons. Serve with a side of crusty bread for dipping, or enjoy it on its own as a cozy meal.
Tips for the Perfect Broccoli Cheddar Soup:
- Cheese: Use sharp or extra-sharp cheddar cheese for a bold flavor. Pre-shredded cheese is convenient but can sometimes lead to a grainy texture because of anti-caking agents. It’s best to shred the cheese yourself.
- Milk: Whole milk or half-and-half creates a creamier soup, but you can use low-fat milk for a lighter option. You can also substitute with plant-based milk if needed.
- Blending: If you prefer more texture, leave the broccoli in chunks and skip blending the soup entirely.
Conclusion
Broccoli Cheddar Soup is a delightful combination of creamy, cheesy goodness with the earthy flavor of broccoli. It’s perfect for lunch, dinner, or even as a starter for a larger meal. The recipe is easy to customize, and you can adjust the consistency and flavor according to your taste.