BROCCOLI CHEDDAR SOUP

There’s something undeniably comforting about a warm bowl of broccoli cheddar soup, particularly on a chilly day. This delightful soup is a harmonious blend of tender broccoli, savory cheese, and a creamy base, making it the quintessential comfort food that warms both the body and soul. Not only is this soup easy to prepare in just 30 minutes, but it also encapsulates the heartiness that we often crave in our meals. So, roll up your sleeves, and let’s dive into this detailed recipe for broccoli cheddar soup that will leave you craving seconds!

Ingredients

To whip up this indulgent broccoli cheddar soup, gather the following ingredients:

• Broccoli: This green powerhouse is the star of the show. Aim for fresh, vibrant broccoli florets, chopped into small, manageable pieces that will blend seamlessly into each spoonful. Freshness is key to ensuring the soup has that vibrant color and earthy flavor.
• Onion and Garlic: These aromatics form the base of our soup, adding depth and a savory kick. Use a medium yellow onion, finely chopped, and several cloves of garlic, minced, to enhance the flavor profile.
• Butter and Flour: These two ingredients work together to create a roux, which is essential for thickening the soup. The butter adds richness, while the flour provides the necessary body to our creamy concoction.
• Milk: The milk is responsible for the soup’s silky texture. While whole milk is traditional and offers a rich mouthfeel, unsweetened almond milk serves as a fantastic alternative, providing a slightly lighter option without compromising on flavor.
• Vegetable Broth: This adds an extra layer of flavor to the soup. You can use store-bought broth for convenience or homemade broth for a more robust flavor.
• Carrot: Carrots not only bring a hint of sweetness but also add a pop of color. You can julienne or finely chop the carrot, depending on your preference. The julienne cut adds a nice texture that resembles grated cheese, making the soup visually appealing.
• Dijon Mustard: This tangy addition elevates the flavor, giving the soup a subtle depth that complements the cheese beautifully.
• Cheddar Cheese: No broccoli cheddar soup would be complete without cheese! Opt for sharp cheddar for a more pronounced flavor, though mild cheddar can also work if you prefer something a bit softer.
• Salt and Pepper: Essential for seasoning, these will help enhance all the wonderful flavors in the soup.

Step-by-Step Instructions

1. Preparing the Vegetables

Start by preparing your ingredients. Chop the broccoli into small florets, ensuring they’re bite-sized. Dice the onion and mince the garlic. If using a fresh carrot, julienne it to create thin strips that will cook quickly and blend well into the soup.

2. Creating the Roux

In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion and season it with salt and a generous amount of freshly ground black pepper. Sauté the mixture for about 5 minutes, or until the onion becomes translucent and tender.

Add the minced garlic to the pot and cook for an additional minute, allowing the garlic to become fragrant. This is where your kitchen starts to smell amazing!

Next, sprinkle the flour into the pot, stirring continuously for 1 to 2 minutes until the flour takes on a light golden color. This roux serves as the thickening agent for our soup, creating a luxurious texture.

3. Incorporating the Liquid

Slowly pour in the milk, whisking constantly to prevent lumps from forming. This step is crucial for achieving a creamy consistency. Once the milk is fully incorporated, add the vegetable broth and bring the mixture to a gentle simmer.

4. Adding the Vegetables

Stir in the chopped broccoli, julienned carrots, and Dijon mustard. Mix well, ensuring the vegetables are submerged in the liquid. Allow the soup to simmer for about 15 to 20 minutes, or until the broccoli is tender but still vibrant green.

5. Melting the Cheese

The moment you’ve been waiting for: it’s time to add the cheddar cheese! Gradually add the shredded cheese, stirring after each addition until it melts smoothly into the soup. This is where the magic happens, transforming your soup into a creamy, cheesy delight.

6. Seasoning to Perfection

Once all the cheese has melted and the soup has reached your desired consistency, taste and adjust the seasoning if necessary. You might want to add a pinch more salt or pepper to make those flavors pop!

7. Serving Suggestions

This creamy broccoli cheddar soup is best enjoyed hot. Serve it in generous bowls, optionally garnished with a sprinkle of extra cheese or freshly chopped herbs for a pop of color. Pair it with homemade croutons or a slice of good crusty bread to soak up every last drop.

Pro Tips for the Best Broccoli Cheddar Soup

• Choose Quality Cheese: For the creamiest texture, opt for block cheddar cheese and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly.
• Whisking Technique: When adding flour and milk, keep whisking to ensure an even mixture and to avoid any lumps forming.
• Low and Slow Heat: When incorporating the cheese, keep the heat on low to prevent it from separating and maintain that rich, creamy texture.
• Storage and Reheating: Leftover soup can be stored in an airtight container in the refrigerator for up to three days. When reheating, avoid the microwave and warm it on the stovetop over medium-low heat for the best results.

BROCCOLI CHEDDAR SOUP

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

This delightful broccoli cheddar soup can be prepared in just 30 minutes, making it a quick go-to for a comforting meal. It’s creamy, rich, and bursting with flavor, perfect for pairing with homemade croutons or hearty crusty bread.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• 3 garlic cloves, chopped
• ¼ cup all-purpose flour
• 2 cups whole milk or unsweetened almond milk
• 2 cups vegetable broth
• 3 cups chopped broccoli florets
• 1 large carrot, julienned or finely chopped
• ½ teaspoon Dijon mustard
• 8 ounces shredded cheddar cheese (about 2 heaping cups)
• Optional: Homemade croutons for serving

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, sea salt, and several grinds of pepper, cooking for about 5 minutes until softened. Add the chopped garlic and cook for an additional minute.
2. Sprinkle the flour into the pot, whisking continuously for 1 to 2 minutes until it turns golden. Gradually pour in the milk, whisking constantly.
3. Pour in the vegetable broth, followed by the chopped broccoli, julienned carrot, and Dijon mustard. Stir well and let it simmer for 15 to 20 minutes until the broccoli is tender.
4. Slowly add the shredded cheddar cheese, stirring after each addition until fully melted and creamy. Adjust seasoning to taste.
5. Serve hot, optionally topped with homemade croutons.

Nutrition Facts (per serving)

• Calories: 360
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 600mg
• Total Carbohydrates: 30g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 12g