How to Make Broccoli Cheddar Soup from Scratch
Dive into the creamy, comforting embrace of our “Cozy Comfort” Broccoli Cheddar Soup, a dish that combines the hearty wholesomeness of broccoli with the rich, indulgent flavors of cheddar cheese. This soup is a beloved classic for a reason, offering a perfect balance of vegetable goodness and cheesy delight. Ideal for chilly evenings, lazy weekends, or anytime you’re in need of a warm, soothing meal, this broccoli cheddar soup is not only delicious but also easy to prepare, making it a must-have in your culinary repertoire.
Why You’ll Love “Cozy Comfort” Broccoli Cheddar Soup:
- Rich and Flavorful: A velvety cheese broth envelops tender broccoli florets, creating a taste that’s both sophisticated and deeply satisfying.
- Comfort in Every Spoonful: Perfect for those moments when you need a warm hug in a bowl.
- Simple Ingredients, Big Taste: Made with readily available ingredients, this soup is a testament to the magic of simple cooking.
- Versatile: Easily adaptable for vegetarians by using vegetable stock, and can be made gluten-free with a few adjustments.
Ingredients Notes For “Cozy Comfort” Broccoli Cheddar Soup:
- Broccoli: Fresh broccoli florets are ideal, but frozen can also work in a pinch.
- Cheddar Cheese: Opt for a good quality sharp cheddar for the best flavor and meltability. Grate it yourself to avoid the anti-caking agents found in pre-shredded cheese.
- Carrots: Adds sweetness and color to the soup. Shred them finely for a subtle texture.
- Onion and Garlic: The aromatic base that starts off the soup, providing depth and flavor.
- Chicken or Vegetable Stock: Choose according to your dietary preference. Homemade or high-quality store-bought stock will make all the difference.
- Butter and Flour: Forms a roux to thicken the soup, creating that classic creamy texture.
- Milk or Cream: Adds richness to the soup. Use whole milk for a lighter version or cream for extra indulgence.
Recipe Steps:
- Sauté Aromatics: In a large pot, melt butter and cook the onions until translucent. Add garlic and cook until fragrant.
- Make the Roux: Sprinkle flour over the cooked onions and garlic, stirring to form a paste. Cook for a couple of minutes to remove the raw flour taste.
- Add Liquids: Slowly whisk in the stock, followed by milk or cream, ensuring there are no lumps.
- Cook the Vegetables: Add the broccoli and carrots to the pot. Simmer until the vegetables are tender.
- Add Cheese: Remove the pot from heat and stir in the grated cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Blend (Optional): For a smoother soup, use an immersion blender to puree the soup to your desired consistency.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a little extra stock or milk if the soup has thickened too much.
- Freeze: It’s best enjoyed fresh, as the texture of the dairy can change upon freezing and reheating.
How to Make Broccoli Cheddar Soup from Scratch
Ingredients
- Butter: 1/4 cup 60g – for sautéing the vegetables.
- Onion: 1 medium finely chopped – adds sweetness and depth of flavor.
- Carrots: 2 medium shredded – adds color and a slight sweetness.
- Garlic: 3 cloves minced – for aromatic depth.
- All-purpose flour: 1/4 cup 30g – helps thicken the soup.
- Chicken or vegetable broth: 4 cups 960ml – forms the base of the soup.
- Heavy cream or whole milk: 2 cups 480ml – adds creaminess.
- Broccoli: 4 cups roughly 300g, cut into bite-sized pieces – the star vegetable of the soup.
- Sharp cheddar cheese: 2 cups about 225g, shredded – for rich, cheesy flavor.
- Salt and pepper: To taste – for seasoning.
- Nutmeg: A pinch – enhances the flavors.
Instructions
Sauté the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and shredded carrots. Sauté until the onions are translucent and the carrots are tender, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Thicken the Soup:
- Sprinkle the flour over the vegetables, stirring to coat them evenly. Cook for about 2 minutes to remove the raw flour taste, stirring constantly.
Add Liquids:
- Slowly pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Add the heavy cream or milk, stirring well. Bring the mixture to a simmer.
Cook the Broccoli:
- Add the broccoli pieces to the pot. Reduce the heat to low, cover, and let simmer for about 20 minutes, or until the broccoli is tender.
Blend the Soup (Optional):
- For a smoother soup, use an immersion blender to blend the soup to your desired consistency directly in the pot. Alternatively, you can blend about half the soup in a regular blender and mix it back in for a chunkier texture.
Add Cheese and Seasonings:
- Once the broccoli is tender, turn off the heat. Gradually stir in the shredded cheddar cheese until it’s completely melted and the soup is smooth. Season with salt, pepper, and a pinch of nutmeg. Adjust the seasonings to your taste.
Serve:
- Serve the Broccoli Cheddar Soup hot, with extra cheese on top if desired. It pairs wonderfully with crusty bread or a warm dinner roll.
