Description: Indulge in the comforting warmth of homemade Broccoli Cheddar Soup, a creamy, cheesy, and veggie-packed delight that’s surprisingly easy to make. This recipe elevates the classic to new heights, delivering a flavor profile that rivals your favorite restaurant’s version. Forget take-out, this soup is destined to become a family favorite!
Ingredients:
- 3 teaspoons unsalted butter
- 1 medium yellow onion, diced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 2 cups chicken broth (low sodium preferred)
- 3 cups broccoli florets, cut into small, bite-sized pieces (approximately 1 large crown)
- 1 cup carrots, julienned or finely diced
- 2 cups sharp cheddar cheese, shredded (freshly shredded is best!)
- Salt and freshly ground black pepper to taste
- Optional: A pinch of nutmeg
- Optional: A dash of hot sauce (such as Tabasco)
Preparation:
Making this soup is a breeze, requiring minimal prep time and delivering maximum flavor!
Step 1: Prepare the Vegetables.
Wash and thoroughly dry the broccoli. Cut the broccoli crown into manageable sections and then meticulously chop the florets into small, even-sized pieces. These smaller pieces will cook quickly and evenly, ensuring a tender texture in the final soup. Don’t discard the broccoli stalk! Peel the tough outer layer and dice the tender interior flesh, adding it to the broccoli florets for extra flavor and nutrients.
Peel and dice the onion. Aim for a consistent dice so that the onion cooks evenly and blends seamlessly into the soup’s texture. You want them to be tender, slightly sweet, and subtly flavorful.
Wash, peel (optional), and julienne or finely dice the carrots. Julienning gives a more elegant presentation, but dicing works just as well. The carrots add a touch of sweetness and a lovely color to the soup.
Step 2: Sauté the Aromatics.
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. The butter provides a rich, nutty base for the soup’s flavor. Once melted, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Don’t rush this step; allowing the onions to slowly soften and release their natural sweetness is crucial for the soup’s overall flavor.
Step 3: Create the Roux.
Sprinkle the flour over the softened onions. Stir continuously for about 1 minute until the flour is completely incorporated and begins to lightly brown. This mixture, known as a roux, is essential for thickening the soup and preventing a starchy flavor. Be careful not to burn the flour, as this will result in a bitter taste. The roux should have a slightly nutty aroma and a light golden color.
Step 4: Build the Soup Base.
Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. This is a critical step for achieving a smooth and creamy soup. Continue whisking until the mixture is smooth and slightly thickened.
Next, add the heavy cream. Stir gently to combine. The heavy cream adds richness and decadence to the soup, creating that signature creamy texture. Bring the mixture to a gentle simmer, being careful not to boil.
Step 5: Cook the Vegetables.
Add the prepared broccoli and carrots to the soup. Simmer gently for 10-15 minutes, or until the broccoli is tender-crisp. Avoid overcooking the broccoli, as it will become mushy and lose its vibrant green color. The carrots should be tender but still retain a slight bite.
Step 6: Melt the Cheese.
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and smooth. Add the cheese in small batches to ensure it melts evenly and doesn’t clump. Use freshly shredded cheese, as pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
Step 7: Season and Serve.
Season the soup with salt and freshly ground black pepper to taste. Start with a small amount of salt and pepper, then taste and adjust as needed. For a hint of warmth and complexity, add a pinch of nutmeg. If you like a little kick, add a dash of hot sauce.
Serve the soup hot, garnished with extra shredded cheese, croutons, or a dollop of sour cream or plain Greek yogurt.
Why You Will Love This Recipe
- Ultimate Comfort Food: This soup is the epitome of comfort food, perfect for a cozy night in or a chilly day.
- Easy and Quick: Despite its rich and complex flavor, this soup is surprisingly easy to make and comes together in under an hour.
- Customizable: Feel free to adjust the amount of cheese, vegetables, or spices to suit your personal preferences.
- Homemade Goodness: You’ll love knowing exactly what ingredients are going into your soup, avoiding the preservatives and additives often found in store-bought versions.
- Kid-Friendly: Even picky eaters will love the cheesy, creamy flavor and the mild sweetness of the carrots.
- Better Than Restaurant Take-out: Truly, this recipe is so delicious, you will never want to order Broccoli Cheddar soup again!
Serving Suggestions:
- Serve with crusty bread or grilled cheese sandwiches for a complete and satisfying meal.
- Garnish with croutons, fresh herbs (such as chives or parsley), or a dollop of sour cream or plain Greek yogurt.
- Pair with a simple salad for a light and healthy lunch.
- Serve as a starter for a more elaborate dinner.
Tips:
- Use fresh, high-quality ingredients: This will make a significant difference in the flavor of your soup.
- Don’t overcook the broccoli: Overcooked broccoli can become mushy and bitter.
- Shred your own cheese: Freshly shredded cheese melts more smoothly and has a better flavor.
- Adjust the seasoning to your taste: Don’t be afraid to experiment with different spices and herbs.
- For a smoother soup, use an immersion blender: Blend a portion of the soup (about half) before adding the cheese for an even creamier texture.
- Add bacon! Fry up some bacon, crumble it, and add it to the soup right before serving. The salty, smoky flavor of the bacon pairs perfectly with the cheesy broccoli.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 450-550
- Protein: 20-25g
- Sodium: 500-700mg (depending on the chicken broth and cheese used)
Conclusion
This Creamy Dreamy Broccoli Cheddar Soup is a guaranteed crowd-pleaser that will warm you from the inside out. With its simple ingredients, easy instructions, and irresistible flavor, it’s the perfect recipe for a quick weeknight dinner or a comforting weekend lunch. Gather your ingredients, put on your apron, and prepare to be amazed by the deliciousness you can create in your own kitchen! Enjoy!
Frequently Asked Questions:
- Q: Can I use frozen broccoli?
- A: Yes, you can use frozen broccoli florets in this recipe. Make sure to thaw them completely and drain off any excess water before adding them to the soup. You may need to adjust the cooking time slightly.
- Q: Can I make this soup vegetarian?
- A: Absolutely! Simply substitute vegetable broth for the chicken broth.
- Q: Can I make this soup dairy-free?
- A: It’s challenging to achieve the exact creamy texture without dairy, but you can try substituting the heavy cream with a dairy-free alternative like cashew cream or coconut cream. Be aware that these substitutions may alter the flavor slightly. You will also need a dairy free cheese substitute.
- Q: Can I freeze this soup?
- A: While you can freeze this soup, the texture may change slightly after thawing due to the dairy content. If you plan to freeze it, consider undercooking the broccoli slightly to prevent it from becoming too mushy upon reheating.
- Q: Can I use a different type of cheese?
- A: Yes! While sharp cheddar is the classic choice, you can experiment with other cheeses like Monterey Jack, Gruyere, or even a smoked Gouda for a unique flavor. Just be sure to choose a cheese that melts well.
