Who doesn’t love a steaming bowl of Broccoli Cheddar Soup?
It’s the ultimate comfort food that’ll warm your soul and tantalize your taste buds!
Whether you’re a seasoned chef or a kitchen newbie, this versatile dish is sure to become a go-to in your recipe repertoire.
Let’s dive into this cheesy, veggie-packed wonder and uncover all its delicious secrets!
The Perfect Broccoli Cheddar Soup Recipe
Creating the perfect broccoli cheddar soup is an art, but don’t worry – we’ve got you covered! Here’s what you need to know:
- Essential ingredients: Fresh broccoli, sharp cheddar cheese, onions, garlic, chicken or vegetable broth, heavy cream, and a thickener like flour or cornstarch.
- The key to perfection lies in the balance between the earthy broccoli and the rich, tangy cheddar. Don’t be shy with the cheese – it’s what gives this soup its signature flavor!
- For the ideal texture, puree about half of the soup and leave the rest chunky. This gives you a creamy base with delightful bites of broccoli.
- A splash of lemon juice at the end brightens the flavors and cuts through the richness.
Health Benefits of Broccoli Cheddar Soup
You might be surprised to learn that this indulgent soup packs quite a nutritional punch:
- Broccoli is a powerhouse of vitamins C and K, fiber, and antioxidants.
- The cheese provides calcium and protein, essential for bone health and muscle maintenance.
- By using low-fat milk instead of cream, you can reduce calories without sacrificing creaminess.
- Add pureed cauliflower to boost the vegetable content and create an even silkier texture.
Variations and Add-ins for Broccoli Cheddar Soup
Let’s spice things up with some creative twists:
- Go veggie-crazy! Add carrots, celery, or even some kale for extra nutrients and color.
- Protein boost? Toss in some diced chicken, crispy bacon bits, or for our vegetarian friends, some cubed tofu.
- Cheese lovers, experiment! Try a mix of cheddar and Gruyère for a more complex flavor profile.
- Spice it up with a dash of smoked paprika or a pinch of cayenne for a subtle kick.
Serving and Pairing Ideas
Take your soup game to the next level with these serving suggestions:
- Serve in a bread bowl for the ultimate comfort food experience. Sourdough works great!
- Garnish with extra shredded cheddar, a dollop of sour cream, and some chopped chives.
- Pair with a crisp green salad for a light and balanced meal.
- For drinks, a crisp Sauvignon Blanc or a light beer complements the soup beautifully.
Tips for Storing and Reheating
Don’t let a drop go to waste:
- Store in an airtight container in the fridge for up to 3-4 days.
- Freeze portions in freezer-safe bags for up to 3 months. Perfect for meal prep!
- When reheating, do it gently over low heat, stirring often to prevent separation.
- Got leftovers? Use them as a sauce for baked potatoes or pasta!
Recipe FAQ’s
Can I use frozen broccoli?
Yes, frozen broccoli works well. No need to thaw before adding to the soup.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours, adding the cheese and cream in the last 30 minutes.
Can I make this soup vegetarian?
A: Yes! Simply use vegetable broth instead of chicken broth.
How can I make this soup lower in calories?
A: Use low-fat milk instead of whole milk, reduce the amount of cheese, and skip the heavy cream.
Creamy Broccoli Cheddar Soup
Ingredients
- 4 tablespoons 60g unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ¼ cup 30g all-purpose flour
- 2 cups 480ml chicken or vegetable broth
- 2 cups 480ml milk
- 4 cups about 2 heads broccoli florets, chopped
- 2 carrots peeled and grated
- ¼ teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 2 cups 200g sharp cheddar cheese, grated
- ½ cup 120ml heavy cream (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened, about 5 minutes.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook the flour.
- Gradually whisk in the broth and milk, stirring constantly to prevent lumps.
- Add the broccoli, carrots, nutmeg, salt, and pepper. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return to the pot.
- Stir in the cheddar cheese until melted. Add the cream if using, and adjust seasoning to taste.
- Serve hot, garnished with extra cheese and chopped chives if desired.