Broccoli Cheddar Soup

There are few things more comforting than a bowl of warm, homemade soup, and today, I’m beyond excited to share one of my all-time favorites with you: Broccoli Cheddar Soup. Before we dive into the nitty-gritty of this delicious recipe, I want to take a moment to express my heartfelt gratitude. Your enthusiasm and love for cooking keep me inspired every day! Now, let’s get to the soup that’s anything but boring!!

Ingredients

• ¼ cup unsalted butter
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• ½ tsp dried thyme
• ¼ cup all-purpose flour
• 3 ½ cups chicken stock
• 2 cups diced russet potatoes
• Salt and pepper, to taste
• 5 cups finely chopped broccoli florets
• ½ cup heavy cream
• 8 oz shredded extra-sharp cheddar cheese

How to Make Broccoli Cheddar Soup

1. Sauté the Aromatics:
   • In a large pot, melt the butter over medium heat.
   • Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
   • Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
2. Create the Base:
   • Sprinkle the flour over the onion mixture and stir continuously for about 2 minutes. This forms a roux that will thicken the soup.
   • Gradually whisk in the chicken stock, ensuring no lumps remain.
3. Add the Vegetables:
   • Add the diced russet potatoes to the pot.
   • Season with salt and pepper.
   • Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender.
4. Incorporate the Broccoli:
   • Add the finely chopped broccoli florets to the pot.
   • Continue to simmer for another 10 minutes, until the broccoli is tender but still vibrant green.
5. Finish with Cream and Cheese:
   • Stir in the heavy cream.
   • Gradually add the shredded cheddar cheese, stirring constantly until melted and the soup is smooth.
   • Taste and adjust seasoning with additional salt and pepper if needed.

Helpful Tips

• Cheese Matters: Use high-quality, extra-sharp cheddar cheese for the best flavor.
• Consistency Control: If you prefer a smoother soup, use an immersion blender to blend part of the soup until you achieve your desired consistency.
• Prep Ahead: Chop the broccoli and potatoes ahead of time to streamline the cooking process.

Substitutions/Variations

• Vegetarian Option: Substitute vegetable stock for chicken stock to make this soup vegetarian-friendly.
• Lighter Version: Use milk instead of heavy cream for a lighter version of the soup.
• Add Protein: For a heartier meal, add cooked chicken or bacon bits to the soup.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Just be sure to thaw and drain it before adding it to the soup.

How can I make this soup gluten-free?

To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Can I freeze this soup?

Yes, you can freeze Broccoli Cheddar Soup. Let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.

More Relevant Recipes

• Hungarian Mushroom Soup
• Crockpot Potato Soup
• Creamy Chicken Tortilla Soup

FAQs

Q: Can I use a different type of cheese?
A: Absolutely! While cheddar is classic, you can experiment with other cheeses like Gruyère or Monterey Jack for different flavor profiles.

Q: What can I serve with Broccoli Cheddar Soup?
A: This soup pairs wonderfully with crusty bread, a fresh green salad, or even a grilled cheese sandwich.

I hope you enjoy making and savoring this Broccoli Cheddar Soup as much as I do. The smell when this is in the oven is incredible!! Don’t forget to share your kitchen adventures and tag me in your photos! Happy cooking!

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