Broccoli Cheddar Soup Perfection: A Hearty Recipe for Ultimate Comfort

Our broccoli cheddar soup recipe features a delectable blend of flavors and textures. The smooth, creamy base of this warming soup wraps over tender broccoli florets, producing a wonderful balance of flavor and texture. With every spoonful, you’ll savor the cheddar’s rich and cheesy notes, which are nicely balanced by the broccoli’s earthy and somewhat sweet overtones.

The smooth and silky texture of the soup is the result of properly cooked ingredients combined to perfection. The crisp broccoli florets provide each bite a pleasant crunch and freshness, while the creamy cheddar cheese delivers a rich and soothing mouthfeel. The flavors blend wonderfully, creating a delicious and peaceful symphony.

This broccoli cheddar soup is a delicious culinary experience whether served as an appetizer or as a hearty main course. It warms you from the inside out, bringing warmth on cold days or whenever you crave a bowl of soul-soothing sweetness. Prepare to be wowed by this classic soup recipe’s creamy, cheesy, and savory character.

Prep Time: 10 min

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

Broccoli Cheddar Soup Ingredients:

  • 2 cups vegetable or low sodium chicken stock
  • 1 tsp kosher salt
  • 2 cups half & half
  • ½ tsp black pepper
  • 1 chopped carrot
  • ½ chopped onion
  • 2 cups half & half
  • 1 tsp kosher salt
  • 4 tbsp AP flour
  • 3 cups broccoli florets
  • 8 oz grated cheddar cheese
  • 3 minced garlic cloves
  • ¼ tsp paprika

Instructions:

  1. In a dutch oven or pot, melt the butter over medium-high heat. Cook for three to four mins, till the onion is mellow & light gold. Cook for another minute after adding the garlic.
  2. Whisk in the flour for 1-2 minutes, till it begins to turn golden in color. Combine the chicken stock, broccoli florets, carrots, & spices in a mixing bowl. Bring to a boil, then reduce to a medium-low heat and cook for fifteen mins, till the broccoli & carrots are tender.
  3. Simmer for another min after adding the half cheddar cheese. Season with salt and pepper to taste.
  4. If desired, serve alongside toasted crusty bread or inside a bread bowl.

Notes:

  • For the finest flavor, use fresh broccoli & high-quality cheddar cheese. The flavor and texture of your soup will be improved by using fresh ingredients.
  • To ensure consistent cooking, cut the broccoli into small florets. To use in the soup, peel and cut the broccoli stems. To ensure that the broccoli is cooked thoroughly without getting mushy, steam or blanch it briefly before adding it to the soup.
  • To provide a delicious base for the soup, sauté garlic and onions in butter or olive oil. This will give the meal more depth and aroma.
  • Combine equal parts of flour and butter to make a roux. To get rid of the raw flour flavor, cook the roux for a few mins till it’s golden brown  and enjoy Broccoli Cheddar Soup.

Nutritional Values:

Calories: 570Kcal, Carbs: 22g, Protein: 21g, Fats: 45g

Frequently Asked Questions:

Q: What is broccoli cheese soup made of?

The soup is cooked with an almost caramelized onion and garlic base, thickened using a roux (butter & flour mixture), then boiled with vegetable stock, broccoli, & carrots. Half and half and freshly-shredded cheddar cheese are added at the end to give it a buttery smooth texture.

Q: Is broccoli cheddar soup good or bad for you?

Broccoli cheddar soup isn’t always the healthiest option because it contains a lot of cheese & heavy cream. This recipe contains less cheese and more evaporated skim milk. It also includes extra veggies that are pureed to add smoothness to the soup.

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