Why You’ll Love This Recipe
- Creamy Comfort: This soup is the epitome of comfort food, with a rich and creamy texture that warms you from the inside out.
- Easy to Make: With simple ingredients and straightforward steps, you can whip up this soup in under an hour.
- Nutrient-Packed: Loaded with broccoli and carrots, this soup is a delicious way to get your veggies in.
- Customizable: Easily adaptable to dietary preferences, you can make it vegetarian or add different cheeses for variety.
- Perfect for Leftovers: This soup reheats well, making it ideal for meal prep or quick lunches.
- Family-Friendly: Kids and adults alike will love the cheesy goodness and comforting warmth of this soup.
Ingredients & Preparation Notes
- Unsalted Butter: Use unsalted butter to control the saltiness of the soup.
- Onion and Garlic: Finely chop these to ensure they meld seamlessly into the soup.
- All-Purpose Flour: This creates a roux that thickens the soup and adds a subtle nutty flavor.
- Chicken or Vegetable Broth: Choose based on dietary preferences; both work well.
- Whole Milk: For the creamiest texture, use whole milk. You can use 2% milk, but the soup will be slightly less rich.
- Broccoli: Use fresh broccoli for the best flavor and texture. Cut into small florets and chop the stems to ensure even cooking.
- Carrots: Finely chop for a uniform texture in the soup.
- Sharp Cheddar Cheese: The sharpness of the cheese adds depth to the soup. Shred your own for the best melt.
- Paprika and Nutmeg: These spices add warmth and a subtle complexity to the soup.
For substitutions, you can use gluten-free flour for a gluten-free version or non-dairy milk and cheese for a dairy-free option, though the taste and texture will differ slightly.
Professional Tips & Techniques
- Roux Mastery: The roux (butter and flour mixture) is key to achieving the perfect thickness. Cook it long enough to remove the raw flour taste but not so long that it browns.
- Temperature Control: When adding the cheese, keep the heat low to prevent the soup from boiling, which can cause the cheese to separate.
- Broccoli Doneness: The broccoli should be tender but still have a slight bite. Overcooking can result in a mushy texture.
- Seasoning Balance: Taste the soup before adding salt, as the cheese and broth can be salty. Adjust with pepper and nutmeg for a balanced flavor.
- Blending for Texture: For a smoother soup, blend half of it and then mix it back in. This gives a creamy base while keeping some texture from the vegetables.
Recipe Variations
- Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
- Dairy-Free: Use non-dairy milk and cheese alternatives, though the flavor and texture will be different.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a spicy twist.
- Extra Veggies: Include cauliflower or spinach for added nutrition and variety.
- Bacon Cheddar Soup: Add cooked, crumbled bacon for a smoky flavor and extra protein.
- Herb Infusion: Stir in fresh herbs like thyme or parsley at the end for a fresh flavor.
- Cheese Variations: Experiment with different cheeses like smoked gouda or a blend of cheeses for a unique taste.
Serving Suggestions
- Crusty Bread: Serve with a slice of crusty bread for dipping and soaking up the delicious soup.
- Salad Pairing: A simple green salad with a vinaigrette dressing complements the richness of the soup.
- Garnish Options: Top with extra shredded cheese, croutons, or a dollop of sour cream for added flavor and texture.
- Main Course: Make it a meal by serving with a sandwich or a grilled cheese for a comforting lunch or dinner.
- Presentation Tip: Serve in a bread bowl for a fun and rustic presentation.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: Prepare the soup up to the point of adding the cheese, then cool and refrigerate. Reheat and add the cheese just before serving.
- Reheating: Reheat on the stove over low heat, stirring occasionally, to prevent the cheese from separating.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the soup up to the point of adding the cheese, then refrigerate or freeze it. Add the cheese when reheating.
Q: How can I make this soup thicker?
A: Increase the amount of flour in the roux or blend more of the soup for a creamier, thicker texture.
Q: Can I use frozen broccoli?
A: Yes, but fresh broccoli is preferred for better texture and flavor. If using frozen, thaw and drain well before adding.
Q: Is there a way to make this soup lighter?
A: Use low-fat milk and reduce the amount of cheese to lighten the soup while maintaining flavor.
Q: What can I do if my soup is too salty?
A: Add more milk or a bit of water to dilute the saltiness. You can also add a peeled, raw potato to absorb some of the salt.
Q: Can I use a different type of cheese?
A: Yes, try smoked gouda, Swiss, or a blend of cheeses for different flavor profiles.
Q: How do I prevent the cheese from clumping?
A: Add the cheese slowly, stirring constantly over low heat to ensure it melts smoothly into the soup.
Q: Can I add meat to this soup?
A: Yes, cooked, crumbled bacon or diced ham can be added for extra flavor and protein.
Conclusion
This best broccoli cheddar soup recipe is a testament to the joy of simple, comforting meals. With its creamy texture, rich flavor, and easy preparation, it’s perfect for any day of the week. Give it a try and enjoy the warmth and satisfaction it brings.
Don’t forget to share your experience and any variations you try on social media, and let us know how it turned out! Serve it with your favorite bread or salad for a complete meal that’s sure to please everyone at the table.
Best Broccoli Cheddar Soup
Equipment
- Large pot
- Whisk
- Sharp knife
- Cutting board
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 large head of broccoli cut into small florets, stems peeled and chopped
- 2 carrots carrots peeled and finely chopped
- 2 cups sharp cheddar cheese shredded
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- salt and pepper salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the broth and milk, ensuring no lumps form. Bring the mixture to a simmer and let it thicken, about 5-7 minutes.
- Add the broccoli and carrots to the pot. Simmer until the vegetables are tender, about 15-20 minutes.
- Reduce the heat to low and stir in the cheddar cheese until melted and smooth. Season with paprika, nutmeg, salt, and pepper.
- Serve hot, garnished with additional shredded cheese if desired.