This Creamy Broccoli Cheddar Soup is a comforting and indulgent meal that’s perfect for chilly days. With its rich, velvety texture and deliciously cheesy flavor, this soup combines tender broccoli and sweet carrots in a creamy base. Ideal for lunch or dinner, it’s a hearty choice that’s sure to warm you up and satisfy your cravings. Easy to make and packed with flavor, this soup is a true crowd-pleaser.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients:
- 4 tablespoons butter (1/2 stick)
- 1/2 medium onion (chopped)
- 2-3 cloves garlic (minced)
- 4 tablespoons all-purpose flour (about 30 grams)
- 2 cups low sodium chicken or vegetable stock (about 500 ml)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 3 cups broccoli florets (or 1 large head, cut into small pieces)
- 1 large carrot (grated, julienned, or finely chopped)
- 2 cups half & half, milk, light cream, or heavy cream (about 500 ml)
- 8 oz block cheddar cheese (grated, about 2 cups; mild, medium, or sharp)
Directions:
- Prepare the Ingredients:
- Chop the onion, mince the garlic, cut the broccoli into small florets, and grate the carrot.
- Cook the Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Make the Roux:
- Stir in the all-purpose flour and cook for about 1-2 minutes, stirring constantly, until the flour is lightly browned.
- Add the Liquid:
- Gradually whisk in the chicken or vegetable stock until smooth. Continue to cook and stir until the mixture thickens, about 3-4 minutes.
- Add the Vegetables:
- Stir in the broccoli florets and grated carrot. Season with kosher salt, black pepper, and ground nutmeg (if using).
- Pour in the half & half, milk, light cream, or heavy cream. Bring the mixture to a simmer and cook until the broccoli is tender, about 10-15 minutes.
- Add the Cheese:
- Reduce the heat to low and gradually stir in the grated cheddar cheese until melted and smooth. Avoid boiling to prevent the cheese from separating.
- Serve:
- Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and serve hot, optionally garnished with extra grated cheese or a sprinkle of fresh herbs.
Serving Suggestions:
- Serve with crusty bread or a warm baguette for a complete meal.
- Garnish with additional grated cheddar or fresh herbs like parsley or chives.
- Pair with a side salad for a light and balanced meal.
- Top with crispy bacon bits for added flavor and texture.
Cooking Tips:
- Stir the flour well to avoid lumps and ensure a smooth roux.
- For a smoother soup, blend it with an immersion blender after cooking.
- Avoid boiling the soup after adding the cheese to prevent separation.
- Adjust the thickness of the soup by adding more or less cream based on preference.
Nutritional Benefits:
- Rich in Vitamins: Broccoli and carrots provide essential vitamins and minerals.
- High in Protein: Cheddar cheese adds a good source of protein and calcium.
- Comforting and Filling: Provides a hearty, satisfying meal that’s perfect for cooler weather.
- Customizable: Can be adjusted to fit dietary needs by using different types of milk or cheese.
Dietary Information:
- Vegetarian: Suitable for a vegetarian diet if using vegetable stock.
- Contains Dairy: Not suitable for those with dairy allergies.
Nutritional Facts (per serving, estimated):
- Calories: 290
- Protein: 14 grams
- Carbohydrates: 18 grams
- Fat: 18 grams
- Fiber: 3 grams
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze for up to 3 months. Reheat gently on the stove, as freezing can affect the texture of the cream and cheese.
Why You’ll Love This Recipe:
- Rich and Creamy: Offers a luxurious texture and flavor that’s incredibly comforting.
- Packed with Veggies: A great way to enjoy broccoli and carrots in a delicious form.
- Easy to Make: Simple steps and ingredients make it accessible for any home cook.
- Versatile: Can be customized with different cheeses or cream alternatives.
Conclusion: This Creamy Broccoli Cheddar Soup is a warm, satisfying dish that brings together the flavors of tender broccoli, sweet carrots, and rich cheddar cheese. It’s an easy-to-make recipe that’s perfect for cozy nights in or as a comforting lunch. With its creamy texture and delicious taste, this soup is sure to become a favorite in your recipe collection. Enjoy it hot with your favorite accompaniments for a delightful meal!
Frequently Asked Questions (FAQ):
- Can I use a different type of cheese?
- Yes, you can use gouda, Swiss, or any cheese of your choice, though it will alter the flavor.
- How can I make this soup dairy-free?
- Use a dairy-free milk alternative and dairy-free cheese, or omit the cheese entirely.
- Can I make this soup in advance?
- Yes, you can prepare it ahead of time and store it in the refrigerator or freezer.
- How can I thicken the soup if it’s too thin?
- Mix a little cornstarch with water and stir it into the soup, or blend a portion of the soup to thicken it.
- Can I add other vegetables to this soup?
- Yes, vegetables like cauliflower, potatoes, or peas can be added for extra flavor and nutrition.
- How do I avoid curdling the cheese?
- Add the cheese over low heat and avoid boiling the soup after adding it.
- Can I use pre-shredded cheese?
- Yes, but fresh cheese tends to melt better and provide a smoother texture.
- How can I make this soup spicier?
- Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce.
- What’s the best way to reheat this soup?
- Reheat gently on the stove over low heat to avoid curdling the cream and cheese.
- Can I blend the soup for a smooth texture?
- Yes, you can use an immersion blender or regular blender to achieve a smooth consistency.