Ingredients:

• 1/2 cup unsalted butter – Adds richness and helps cook the vegetables.
• 1 large yellow onion, chopped – Adds depth and sweetness.
• 1 tablespoon fresh minced garlic – Infuses the soup with savory, aromatic flavor.
• 1/3 cup all-purpose flour – Thickens the soup to give it a creamy consistency.
• 2 1/2 cups low sodium chicken broth – Provides a flavorful base without adding too much salt.
• 2 1/2 cups half-and-half cream – Makes the soup rich and creamy without being too heavy.
• 1 teaspoon salt – Enhances the natural flavors of the ingredients.
• 1/2 teaspoon ground mustard – Adds a hint of tanginess to balance the richness.
• 1/2 teaspoon smoked paprika (optional) – For a smoky depth that enhances the cheddar flavor.
• 1 pinch black pepper – For a slight kick.
• 1 pound broccoli, cut into bite-sized pieces – The star ingredient, providing flavor and texture.
• 1/2 cup shredded carrots – Adds sweetness and color.
• 2 cups shredded cheddar cheese, plus more for garnish (optional) – Gives the soup its signature cheesy flavor.

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

Begin by chopping the yellow onion, mincing the garlic, and cutting the broccoli into bite-sized pieces. Set these ingredients aside for easy access during cooking.

Step 2: Cook the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Step 3: Create the Roux

Sprinkle the all-purpose flour over the onion and garlic mixture, stirring continuously for 2-3 minutes until the flour is well incorporated. This forms a roux, which will help thicken the soup. Be sure not to let the flour brown.

Step 4: Add Liquids

Slowly whisk in the chicken broth, stirring constantly to ensure no lumps form. Once smooth, gradually pour in the half-and-half cream, continuing to stir. Bring the mixture to a gentle simmer over medium heat, but do not let it boil.

Step 5: Season the Soup

Add the salt, ground mustard, smoked paprika (if using), and a pinch of black pepper. Stir well to combine the seasonings.

Step 6: Cook the Broccoli and Carrots

Add the broccoli florets and shredded carrots to the pot, stirring them into the soup base. Allow the soup to simmer for about 10-15 minutes, or until the broccoli is tender but still has a slight bite.

Step 7: Add the Cheese

Reduce the heat to low and slowly stir in the shredded cheddar cheese, one handful at a time. Allow each handful to melt completely before adding the next, which will help prevent clumping. Stir continuously until all the cheese is melted and the soup is smooth and creamy.

Step 8: Serve

Once the cheese is fully incorporated, taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls, garnish with additional shredded cheddar cheese if desired, and serve hot.

Nutritional Information (Per Serving):

• Calories: 350-400 calories
• Protein: 12 grams
• Carbohydrates: 18 grams
• Fat: 28 grams
• Fiber: 3 grams
• Vitamin A: Rich due to carrots and broccoli
• Vitamin C: High from broccoli
• Calcium: High due to cheddar cheese and half-and-half cream

Frequently Asked Questions (FAQs):

Q: Can I make this soup without cream?
A: Absolutely! You can substitute the half-and-half with whole milk or even use an unsweetened, non-dairy milk such as almond or oat milk for a lighter soup. Note that the texture may be slightly less creamy.

Q: Can I add other vegetables?
A: Yes, feel free to add other vegetables such as cauliflower or potatoes. Just adjust the cooking time slightly for any additional vegetables to ensure they’re tender.

Q: Can I make this soup vegetarian?
A: To make it vegetarian, simply use vegetable broth instead of chicken broth. The flavor will still be rich and delicious.

Q: How can I make this soup gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend, or try using cornstarch. If using cornstarch, dissolve 1-2 tablespoons in a small amount of cold water before stirring it into the soup.

Tips for Making the Best Broccoli Cheddar Soup:

1. Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own cheddar ensures a silky, creamy texture.
2. Use Fresh Broccoli: Fresh broccoli tends to have better flavor and texture than frozen. If you use frozen, consider reducing the cooking time, as it will cook faster.
3. Control the Consistency: If you prefer a thicker soup, add an extra tablespoon of flour to the roux. If you like it thinner, add a bit more chicken broth.
4. Don’t Overheat the Cheese: Cheese can become gritty if it’s added to a boiling soup. Make sure to keep the heat on low when incorporating the cheese and add it slowly.
5. Add a Splash of Wine: For a deeper flavor, consider adding a splash of white wine to the soup after adding the broth. Let it simmer for a few minutes to cook off the alcohol before adding the cream.

Storage Tips:

1. Refrigerating: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
2. Freezing: Broccoli Cheddar Soup can be frozen, but keep in mind that cream-based soups may have a slightly grainy texture once thawed. To freeze, let the soup cool, pour it into freezer-safe containers, and store for up to 2 months.
3. Reheating: Reheat the soup over low heat on the stovetop, stirring frequently to prevent curdling. You may need to add a splash of milk or broth to restore the soup’s creamy consistency.

Conclusion:

This Classic Broccoli Cheddar Soup is a deliciously creamy and satisfying recipe that’s packed with nutrients and comforting flavors. The combination of tender broccoli, sharp cheddar, and rich cream makes for a soup that’s both indulgent and nourishing. Whether you’re looking to warm up on a chilly day or seeking a delicious starter for a meal, this recipe is sure to become a household favorite.

Not only is it easy to prepare, but it’s also versatile and can be adjusted to suit different tastes and dietary preferences. From adding a smoky depth with paprika to thickening the soup with extra cheddar, there are endless ways to make it your own. So grab your ingredients, heat up your pot, and treat yourself to a homemade bowl of this classic Broccoli Cheddar Soup—comfort food at its finest!