Description
Creamy Broccoli Cheddar Soup
Ingredients
3 cups broccoli florets, chopped
1 cup carrots, shredded
1 small onion, diced
3 cloves garlic, minced
4 tbsp butter
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
2 cups milk
2 cups shredded sharp cheddar cheese
1/2 tsp paprika (optional)
Salt & pepper to taste
Directions
Sauté the Veggies:
In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened (about 3 minutes).
Make the Base:
Sprinkle in the flour and whisk until combined, cooking for 1–2 minutes. Slowly add broth while whisking to prevent lumps.
Cook the Broccoli and Carrots:
Stir in the broccoli and carrots. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the broccoli is tender.
Add the Milk and Cheese:
Stir in the milk and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy. Add paprika (if using) and season with salt and pepper to taste.
Serve:
Serve hot with crusty bread or crackers for dipping. Enjoy the cheesy goodness!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~350 kcal per serving
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Step-by-Step Guide
1. Prep the Vegetables: Finely dice one small onion. Mince three cloves of garlic. Chop three cups of broccoli into small, bite-sized florets. Shred one cup of carrots using a box grater.
2. Create the Roux: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until fragrant and translucent. Sprinkle in 1/4 cup of all-purpose flour. Whisk constantly for 1-2 minutes to cook the raw flour taste out, forming a paste (roux).
3. Build the Broth Base: While whisking continuously, slowly pour in 3 cups of chicken or vegetable broth. This gradual addition is key to preventing lumps. Whisk until the mixture is smooth and begins to thicken slightly.
4. Simmer the Vegetables: Add the chopped broccoli and shredded carrots to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the broccoli is fork-tender.
5. Finish with Dairy: Reduce the heat to low. Stir in 2 cups of milk. Gradually add 2 cups of shredded sharp cheddar cheese, one handful at a time, stirring until fully melted before adding more. This ensures a smooth, creamy texture. Season with 1/2 teaspoon of paprika (if using), salt, and pepper.
Serving Suggestions
This rich soup pairs perfectly with crusty bread, garlic bread, or soft pretzels for dipping. For a complete meal, serve it alongside a crisp green salad or a classic sandwich like grilled cheese or turkey club. Garnish individual bowls with extra shredded cheese, a sprinkle of chives, or crumbled bacon for added flavor and texture.
How-to Summary
Sauté onion and garlic in butter, then whisk in flour to make a roux. Gradually add broth while whisking to create a smooth base. Add broccoli and carrots, simmer until tender. Reduce heat, stir in milk and shredded cheddar cheese until melted and creamy. Season and serve hot.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, add the cheese just before serving. The soup base (with vegetables) can be made 1-2 days in advance and stored in the fridge. Reheat gently and stir in the cheese.
How can I make this soup gluten-free? Substitute the all-purpose flour with an equal amount of a gluten-free flour blend or cornstarch. For cornstarch, mix it with a little cold broth before adding to the pot.
Why is my soup grainy or the cheese separating? This often happens if the soup boils after adding the cheese or if pre-shredded cheese is used (it contains anti-caking agents). Use freshly grated cheese and add it over low heat, stirring until just melted.
Can I use frozen broccoli? Absolutely. Thaw and drain it well to avoid excess water. Add it in step 4, but you may need to reduce the simmering time slightly.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling.
Common Mistakes to Avoid
- Adding cheese over high heat: This causes the dairy to separate. Always add cheese off the boil, on low heat.
- Using pre-shredded cheese: It doesn’t melt as smoothly. Block cheese you shred yourself is superior for a creamy texture.
- Not whisking while adding broth: Pouring the broth too quickly without whisking will result in a lumpy roux.
- Overcooking the broccoli: Simmer just until tender to maintain vibrant color and some texture.
Conclusion
This Creamy Broccoli Cheddar Soup is the ultimate comfort food, transforming simple ingredients into a rich, satisfying meal in about 35 minutes. By following the detailed steps and avoiding common pitfalls like overheating the cheese, you’ll achieve a perfectly velvety soup every time. It’s a versatile recipe perfect for a quick weeknight dinner or a cozy weekend lunch. Enjoy the delicious, cheesy results!