Broccoli Cheddar Soup
Broccoli cheddar soup is a beloved classic, cherished for its rich, creamy texture and comforting flavors. Combining tender broccoli with sharp cheddar cheese, this soup offers a delightful blend of nutrition and indulgence, making it a popular choice for both family dinners and cozy lunches.
The origins of broccoli cheddar soup can be traced back to American cuisine, where it has evolved into a staple comfort food, often served in bread bowls or accompanied by crusty bread.
What makes this soup particularly appealing is its versatility. It can be made thick or thin, rich or light, depending on personal preferences.
Additionally, it’s an excellent way to sneak in vegetables, making it a favorite among parents looking to ensure their kids get their daily servings. The vibrant green of the broccoli and the golden hue of the cheddar create a visually appealing dish that is as inviting as it is delicious.
Ingredients
For the Soup:
- 4 cups fresh broccoli florets (about 2 heads)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 2 cups whole milk (or half-and-half for a richer soup)
- 2 cups shredded sharp cheddar cheese (plus extra for garnish)
- 1 teaspoon Dijon mustard (optional, for added flavor)
- Salt and black pepper (to taste)
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
For Garnish:
- Freshly chopped parsley
- Croutons
- A sprinkle of extra shredded cheddar cheese
How to Make
Prepare the Broccoli:
Begin by washing and cutting the broccoli into small florets. You can also peel and dice the stalks for added texture and flavor. Set the broccoli aside.
Sauté Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute, ensuring it does not burn.
Create the Roux:
Sprinkle the flour over the sautéed onion and garlic, stirring constantly to create a roux. Cook for about 2-3 minutes, allowing the flour to absorb the butter and form a paste. This will help thicken the soup later.
Add Broth and Milk:
Gradually whisk in the vegetable or chicken broth, ensuring there are no lumps. Once combined, add the milk or half-and-half. Bring the mixture to a gentle simmer.
Incorporate the Broccoli:
Add the broccoli florets (and diced stalks, if using) to the pot. Simmer the soup for about 15-20 minutes or until the broccoli is tender.
Blend the Soup:
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave some broccoli florets intact. Alternatively, you can transfer the soup in batches to a traditional blender.
Add Cheese and Seasoning:
Return the blended soup to the pot (if using a traditional blender). Gradually stir in the shredded cheddar cheese until melted and well combined. If desired, add the Dijon mustard, salt, black pepper, and cayenne pepper for extra flavor. Taste and adjust the seasoning as needed.
Serve:
Ladle the hot broccoli cheddar soup into bowls. Garnish with extra shredded cheese, croutons, and freshly chopped parsley for a pop of color and added crunch.
Enjoy:
Serve the soup hot, preferably with crusty bread or a simple side salad for a complete meal.
Chef’s Note
Cheese Selection: While sharp cheddar is traditional, you can experiment with different types of cheese such as Gruyère, Monterey Jack, or a blend of cheeses for a unique flavor profile.
Texture Preferences: For a creamier soup, consider adding more cheese or using half-and-half instead of milk. If you prefer a lighter soup, reduce the amount of cheese and use low-fat milk.
Vegetable Additions: Feel free to enhance the nutritional value of your soup by adding other vegetables, such as carrots or cauliflower. Simply chop them into small pieces and add them along with the broccoli.
Storage: Broccoli cheddar soup can be stored in the refrigerator for up to 4 days. The flavors often deepen after a day, making leftovers even better. To reheat, warm it gently on the stovetop, adding a splash of milk or broth to loosen it if it thickens.
Freezing: This soup freezes well, but the texture may change slightly upon reheating. Allow it to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop, stirring frequently.
Nutritional Information (per serving, approx. 1 cup without garnishes)
- Calories: 290
- Protein: 12g
- Fat: 20g
- Carbohydrates: 21g
- Fiber: 3g
- Sodium: 600mg (varies based on broth)
- Calcium: 300mg
- Iron: 1.5mg
Broccoli is a nutritional powerhouse, providing vitamins C and K, fiber, and numerous antioxidants. This soup not only offers comfort but also helps support a healthy immune system, promotes bone health, and aids digestion.
Conclusion
Broccoli cheddar soup is a delicious and comforting dish that brings warmth and satisfaction to any table. Its creamy texture, rich flavors, and vibrant colors make it a favorite among both adults and children. Whether enjoyed as a main course or a side, this soup is sure to please.
With its simple ingredients and easy preparation, it’s a great recipe to have in your culinary repertoire. Embrace the flavors of this classic soup and enjoy the warmth it brings to your dining experience!
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