Broccoli Cheddar Soup
Broccoli Cheddar Soup is the ultimate comfort food—rich, creamy, and filled with the goodness of fresh broccoli and sharp cheddar cheese. This soup has become a favorite in homes and restaurants worldwide, particularly as a satisfying meal during colder months.
The combination of tender broccoli, smooth cream, and the sharp tang of cheddar creates a balanced and flavorful dish that’s as indulgent as it is nutritious. Whether you’re serving it as a main course or a hearty starter, this soup is bound to become a go-to recipe for both special occasions and everyday meals.
In this recipe, we’ll guide you through making a classic, thick, and creamy Broccoli Cheddar Soup that is sure to impress.
Ingredients
For the Soup:
- 4 cups fresh broccoli florets (about 2 heads of broccoli)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 3 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1/2 tsp smoked paprika (optional, for added flavor)
- 1/4 tsp ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Extra grated cheddar cheese
- Crusty bread or croutons
- Freshly chopped parsley (optional)
Instructions
Prepare the Broccoli
Begin by cutting the broccoli into small florets. You can also use the tender parts of the broccoli stems by peeling and chopping them into smaller pieces. This helps to minimize waste and adds even more of that delicious broccoli flavor to your soup.
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Make the Roux
Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook the flour for 1-2 minutes to remove its raw taste. This roux will help thicken the soup later on.
Add the Broth and Simmer
Gradually whisk in the vegetable broth, making sure the roux dissolves completely without any lumps. Once smooth, add the broccoli florets and stems to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes, until the broccoli is tender. Stir occasionally to ensure nothing sticks to the bottom of the pot.
Blend the Soup
Once the broccoli is cooked, use an immersion blender to puree the soup until smooth. If you prefer some texture, you can leave a few broccoli chunks unblended for a bit of bite. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, making sure to leave space for steam to escape.
Add Milk, Cream, and Cheese
Return the pureed soup to low heat. Stir in the whole milk and heavy cream, heating the soup through without letting it boil. Gradually add the grated cheddar cheese, stirring constantly to melt the cheese smoothly into the soup. The cheddar will add richness and a tangy sharpness to the soup.
Season and Serve
Stir in the smoked paprika and nutmeg, if using, and season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with extra grated cheddar cheese and freshly chopped parsley for a pop of color. Serve with crusty bread or croutons for added texture.
Chef’s Note
Choosing the Cheese: The type of cheddar you choose will have a big impact on the flavor of the soup. Sharp cheddar gives the soup a tangy, bold flavor, while mild cheddar will result in a smoother, creamier taste. You can even experiment with aged cheddar for a more robust flavor.
Texture Tips: If you prefer a chunkier soup, only blend half of the soup and leave the rest as is. This will give you a mix of creamy and chunky textures, providing more variety in each bite.
Make It Ahead: Broccoli Cheddar Soup stores well in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the cream and cheese from separating. You can also freeze the soup, but it’s best to do so before adding the cream and cheese. When ready to serve, thaw, reheat, and then stir in the cream and cheese for the freshest taste.
Dairy-Free Option: For a dairy-free version, replace the butter with olive oil, use a plant-based milk (like almond or oat milk), and substitute a dairy-free cheddar alternative. The result will still be creamy and flavorful, without the use of dairy products.
Nutrition Information (per serving)
- Calories: 350
- Protein: 12g
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
- Calcium: 30% of daily value
- Iron: 6% of daily value
- Vitamin A: 20% of daily value
- Vitamin C: 60% of daily value
Broccoli Cheddar Soup provides a good balance of protein, fats, and carbs, with a generous dose of vitamins from the broccoli. It’s a delicious way to enjoy the health benefits of this cruciferous vegetable, which is rich in vitamin C, fiber, and antioxidants.
Conclusion
Broccoli Cheddar Soup is a satisfying blend of creamy, cheesy goodness and nutritious broccoli, making it a family favorite and a perfect go-to for comfort food. Whether you enjoy it as a light lunch, a starter, or a cozy dinner, this soup offers rich flavors that are sure to warm both body and soul.
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