Introduction:
This Broccoli Cheddar Soup is a warm, creamy, and comforting dish that’s perfect for cold days or when you’re craving something hearty. Packed with tender broccoli, savory cheddar cheese, and a hint of garlic, this soup delivers a rich and flavorful bowl that will quickly become a family favorite. Whether served with crusty bread or on its own, this soup is sure to hit the spot.
Overview of the Recipe:
This recipe brings together simple ingredients like broccoli, carrots, onions, and garlic, all cooked in a flavorful chicken broth and thickened with a roux (a mixture of butter and flour). Half and half adds a creamy base, and sharp cheddar cheese gives the soup its signature richness. It’s an easy-to-make, one-pot meal that’s both satisfying and nutritious, making it perfect for a quick lunch or dinner.
History and Origin:
Broccoli Cheddar Soup has become a staple in American cuisine, particularly popular in cafes and diners, where it’s often served in bread bowls. While it doesn’t have deep historical roots, it’s a modern comfort food that combines the familiar taste of cheddar cheese with the health benefits of broccoli. Cheddar cheese, originally from England, became a popular choice in soups in the U.S. due to its sharp, tangy flavor, which pairs beautifully with the mildness of broccoli.
Ingredients:
- 7 cloves garlic, minced
- 4 cups chicken broth
- 2-3 tablespoons all-purpose flour
- 454g broccoli florets, chopped (about 2 large heads)
- 113g carrots, peeled and sliced thin (about 2 medium carrots)
- 1 cup onion, diced (about 1 small onion)
- 3 tablespoons butter (or olive oil)
- 1 cup half and half
- 1⁄2 teaspoon salt, plus more to taste
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon dry mustard powder (or 2 teaspoons Dijon mustard)
- 1⁄2 teaspoon paprika (optional)
- 226g sharp cheddar cheese, shredded (about 8 oz)
Instructions:
Step 1: Prepare the Vegetables
- Chop the vegetables:
- Broccoli: Chop the broccoli florets into bite-sized pieces. Don’t discard the stems—peel and chop them for added flavor and texture.
- Carrots: Peel and slice the carrots into thin rounds.
- Onion: Dice the onion into small pieces.
- Garlic: Mince the garlic cloves.
Step 2: Cook the Vegetables
- Melt the butter: In a large pot or Dutch oven over medium heat, melt 3 tablespoons of butter (or heat olive oil if using that instead).
- Sauté the onions and carrots: Add the diced onions and sliced carrots to the pot. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften.
- Add the garlic: Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent the garlic from burning. This will release the fragrant garlic flavor into the vegetables.
Step 3: Make the Roux
- Add flour to the pot: Sprinkle the 2-3 tablespoons of flour over the sautéed vegetables. Stir to fully coat the vegetables in the flour.
- Cook the roux: Continue cooking for 2-3 minutes, stirring constantly. This will help eliminate the raw flour taste and create a thickening base for the soup.
Step 4: Add Broth and Half and Half
- Whisk in the broth: Gradually add the 4 cups of chicken broth to the pot, whisking continuously to avoid any lumps.
- Add half and half: Stir in 1 cup of half and half, which will make the soup rich and creamy.
- Bring to a simmer: Increase the heat to medium-high and bring the soup to a simmer. Once simmering, reduce the heat to low.
Step 5: Cook the Broccoli
- Add the broccoli: Stir in the chopped broccoli florets and season the soup with 1/2 teaspoon of salt.
- Simmer: Cover the pot and let the soup simmer for 10-15 minutes, or until the broccoli is tender and can be easily pierced with a fork.
Step 6: Add the Spices and Cheese
- Season: Remove the pot from heat. Stir in 1 teaspoon of mustard powder (or 2 teaspoons of Dijon mustard) and 1/2 teaspoon of paprika (if using). The mustard enhances the flavor of the cheese, while the paprika adds a subtle warmth and depth.
- Add the cheese: Gradually add the shredded cheddar cheese in small handfuls, stirring constantly to melt it into the soup. Ensure the cheese is fully melted and incorporated before adding more.
Step 7: Adjust Seasoning
- Taste and adjust: Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
Step 8: Serve
- Serve warm: Ladle the soup into bowls and garnish with extra shredded cheddar cheese, if desired.
- Enjoy: This soup is perfect when served with crusty bread, in a bread bowl, or alongside a green salad.
Pairing and Serving Suggestions:
- Bread: Serve this soup with crusty baguettes, garlic bread, or in a bread bowl for a cozy meal.
- Salads: Pair it with a fresh green salad with a light vinaigrette to balance the richness of the soup.
- Sandwiches: A grilled cheese sandwich makes a great companion to this soup, complementing the cheesy flavors.
Variations of the Recipe:
- Vegan Broccoli Cheddar Soup: Replace the butter with olive oil, use vegetable broth instead of chicken broth, and substitute the half and half with a plant-based milk (such as coconut milk or almond milk). Use vegan cheddar cheese or nutritional yeast for the cheesy flavor.
- Spicy Broccoli Cheddar Soup: Add a pinch of cayenne pepper or red pepper flakes when sautéing the vegetables to give the soup a spicy kick.
- Broccoli Cheddar Potato Soup: Add diced potatoes when simmering the broccoli for a heartier soup. The potatoes will blend with the broccoli for a thicker, more filling texture.
- Lighter Broccoli Cheddar Soup: Use low-fat milk or evaporated milk in place of half and half, and reduce the amount of cheese for a lighter version of the soup.
Health Benefits:
This Broccoli Cheddar Soup offers several nutritional benefits:
- Broccoli is rich in vitamins C and K, fiber, and antioxidants that support immune health and may help reduce inflammation.
- Carrots provide beta-carotene, which is essential for eye health, and also adds fiber to the soup.
- Cheddar cheese and half and half give the soup a creamy texture and flavor, but using them in moderation provides calcium and protein.
For a healthier version, you can reduce the amount of cheese, use low-fat dairy, and increase the amount of broccoli.
FAQs:
1. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, stirring occasionally.
2. Can I freeze Broccoli Cheddar Soup?
It’s best not to freeze this soup, as the texture of the broccoli can become mushy and the cheese may separate when reheated. If you do freeze it, avoid adding the cheese and half and half until after thawing and reheating.
3. What’s the best way to reheat this soup?
Reheat the soup over low heat on the stovetop, stirring frequently to ensure it heats evenly. Avoid boiling the soup, as this can cause the cheese to curdle.
4. Can I substitute the cheddar cheese?
Yes! You can use any other type of melting cheese, such as Gruyère, Monterey Jack, or Colby for a different flavor.
Conclusion:
This Broccoli Cheddar Soup is the ultimate comfort food—creamy, flavorful, and packed with nutritious vegetables. Whether you’re looking for a simple weeknight dinner or a dish to warm you up on a chilly day, this recipe is a must-try. With its rich cheddar flavor, tender broccoli, and smooth texture, it’s a crowd-pleasing soup that you’ll want to make again and again.