This broccoli cheddar soup is creamy, indulgent, and incredibly easy to make. It’s a healthy, family-friendly dish that warms the soul. Perfect for chilly days, this recipe is a must-try for anyone craving a velvety, cheesy bowl of goodness.
Table of Contents
Broccoli Cheddar Soup Recipe Ingredients
Essential Ingredients for Broccoli Cheddar Soup
For this delightful soup, you will need 4 tablespoons unsalted butter, 1 medium yellow onion (chopped), ½ teaspoon sea salt, freshly ground black pepper, and 3 garlic cloves (chopped). You will also require ¼ cup all-purpose flour, 2 cups whole milk or unsweetened almond milk, and 2 cups vegetable broth. Additionally, gather 3 cups chopped broccoli florets, 1 large carrot (julienned or finely chopped), ½ teaspoon Dijon mustard, and 8 ounces shredded cheddar cheese (about 2 heaping cups). Homemade croutons are optional for serving.
Optional Ingredients and Variations
You can enhance your broccoli cheddar soup by adding a pinch of cayenne pepper for heat or some cooked chicken for added protein. To make it even healthier, consider substituting half of the cheddar cheese with a lower-fat variety. Explore using different vegetables like cauliflower or spinach for a unique twist.
How to Make Broccoli Cheddar Soup
Step-by-Step Instructions
Begin by melting the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, sea salt, and black pepper, cooking for 5 minutes until softened. Then, incorporate the garlic and cook for an additional minute. Next, sprinkle in the flour and whisk continuously for 1 to 2 minutes until it turns golden. Gradually add the milk while whisking to avoid lumps.
Stir in the vegetable broth, broccoli, carrot, and Dijon mustard. Mix well and let the soup simmer for 15 to 20 minutes until the broccoli becomes tender. Finally, slowly add the cheddar cheese, stirring after each addition until it melts completely, resulting in a creamy soup. Adjust the seasoning to taste and serve with croutons if desired.
Tips for Achieving the Perfect Creamy Texture
To achieve that luscious, creamy texture, make sure to whisk continuously when combining the flour and milk. This prevents burning and helps in creating a smooth base. Adding cheese gradually over low heat ensures it melts evenly without clumping. For the best results, grate cheese from a block instead of using pre-shredded cheese, which often contains anti-caking agents that can affect melting.
Best Serving Suggestions
Pairing with Crusty Bread and Croutons
This broccoli cheddar soup pairs beautifully with crusty bread or homemade croutons. The crispy texture complements the creamy soup perfectly and adds a delightful crunch to each bite.
Complementary Side Dishes
For a complete meal, consider serving sautéed green beans, Brussels sprouts, roasted potatoes, or a simple green salad alongside your soup. These sides offer a fresh balance to the richness of the soup.
Recipe Tips and Tricks
Grating Cheese for Optimal Melting
When preparing your soup, always grate the cheddar cheese from a block. This ensures better melting compared to pre-shredded varieties. The smoother texture of freshly grated cheese enhances the overall creaminess of the soup.
Storing and Reheating Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the soup on the stovetop over medium-low heat. This helps maintain its thickness and creaminess without causing it to separate.
FAQs
What ingredients do I need to make broccoli cheddar soup?
To make broccoli cheddar soup, you will need butter, onion, sea salt, black pepper, garlic, flour, milk, vegetable broth, broccoli, carrot, Dijon mustard, and cheddar cheese.
How can I make broccoli cheddar soup healthier?
You can make broccoli cheddar soup healthier by using lower-fat cheese, adding more vegetables, or substituting some of the milk with a low-calorie alternative.
What’s the best way to store leftover broccoli cheddar soup?
Store leftover broccoli cheddar soup in an airtight container in the fridge for up to 3 days.
Can I freeze broccoli cheddar soup for later use?
Yes, you can freeze broccoli cheddar soup, but the texture may change after thawing. For best results, freeze without the cheese and add it when reheating.
What are some good side dishes to serve with broccoli cheddar soup?
Good side dishes to serve with broccoli cheddar soup include crusty bread, croutons, sautéed green beans, roasted potatoes, or a fresh green salad.
Related Recipes to try
Conclusion
This broccoli cheddar soup is a delightful dish that brings warmth and comfort to your table. Enjoy the process of making it and feel free to explore variations that suit your taste. For more inspiration, visit our Pinterest page at Artemis Recipes. Happy cooking!
Broccoli Cheddar Soup: A Creamy Comfort Food Delight
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 cloves garlic, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons (optional, for serving)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, sea salt, and black pepper, cooking for 5 minutes until softened. Incorporate the garlic and cook for an additional minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until golden. Gradually add the milk while whisking.
- Stir in the vegetable broth, broccoli, carrot, and Dijon mustard. Mix well and let simmer for 15 to 20 minutes until the broccoli is tender.
- Slowly add the cheddar cheese, stirring after each addition until fully melted and the soup is creamy. Adjust seasoning to taste and serve with croutons if desired.
Notes
– Whisk continuously when adding flour and milk to prevent burning and ensure a smooth texture.
– Add cheese over low heat to maintain creaminess; incorporate gradually while stirring.
– For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat to preserve thickness and creaminess.