Before we dive into the goodness of broccoli cheddar soup, let’s talk about some ideal pairings. A steaming bowl of this soup can easily brighten up your meal, but adding sides can elevate the experience. Here are a few hearty companions:
- Crusty Bread: A slice of sourdough or a baguette is perfect for dipping. It absorbs the creamy goodness beautifully.
- Simple Side Salad: A crisp green salad with a light vinaigrette balances out the richness. Choose bright ingredients like cherry tomatoes and cucumbers for extra flavor.
- Grilled Cheese Sandwich: An all-time classic. The gooey melted cheese pairs incredibly well with the soup’s sharp cheddar.
- Roasted Chicken: For a protein-packed meal, serve the soup alongside tender roasted chicken. It keeps things comforting and fulfilling.
- Garlic Knots or Breadsticks: These offer a delightful crunch that complements the creaminess of the soup. You can’t go wrong with garlic!
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Broccoli cheddar soup. Just saying it conjures up cozy memories. Picture this: a chilly evening with the sun dipping low, and the aromas of cheddar wafting through the kitchen. This soup is more than just a dish; it’s a hug in a bowl. On countless occasions, I’ve found myself seeking comfort, and this soup never fails to deliver.
In this post, I’m excited to share a comprehensive, tasty recipe for broccoli cheddar soup that stands out from the rest. I’ll also dive into what makes it unique, how it tastes, and offer all the little details that make this dish worth every single spoonful. Whether you’re new to cooking or a seasoned chef, understanding this recipe will broaden your culinary horizons. Let’s get stirring!
What is Broccoli Cheddar Soup?
Broccoli cheddar soup is a creamy blend of fresh broccoli, sharp cheddar cheese, and a few other pantry staples. It’s typically thickened with flour and made with a base of chicken broth or stock, creating a luxurious texture that’s hard to resist. Many recipes stick closely to these basic ingredients, but flavor and technique can vary widely.
The beauty of this soup lies in its balance between the earthiness of broccoli and the rich, tangy notes of cheddar cheese. Together, they create a comforting meal that warms you from the inside out.
What Makes This Recipe Different from Other Broccoli Cheddar Soup Recipes?
Not all broccoli cheddar soups are created equal. This version stands out because of a few distinct choices in ingredients and methods.
- Sharp Cheddar Cheese: Using sharp cheddar instead of mild delivers a bolder cheese flavor that cuts through the richness of cream.
- Whole Milk: The choice of whole milk gives the soup a luscious texture without turning it overly heavy.
- Smoked Paprika: This adds a hint of smokiness that complements the cheese beautifully, elevating the overall flavor profile beyond the ordinary.
- Dijon Mustard: A splash of this mustard introduces a subtle tang, enhancing the dish without overwhelming it.
- Fresh Ingredients: The use of fresh broccoli, instead of frozen, provides a delightful crunch and vibrant green contrast in every bite.
These small details create a comforting yet sophisticated soup that keeps you coming back for seconds—and sometimes thirds!
How Does It Taste?
The flavor of broccoli cheddar soup is truly wonderful.
Imagine rich, creamy cheese cascading over fresh, tender broccoli. The sharpness from the cheese harmonizes with the salutary essence of the broccoli, creating a warm, hearty experience. The smokiness from the paprika surprises your palate with a layering of flavor you don’t typically expect. Combined, these elements form a delicious soup that delights the senses.
Ingredients You’ll Need to Make This Dish
To whip up your creamy broccoli cheddar soup, gather the following ingredients:
- 2 cups whole milk: For creaminess and texture.
- ½ medium onion, finely chopped: Adds depth of flavor.
- 2 cups sharp shredded cheddar cheese: The star ingredient.
- 1 celery stalk, finely diced: A subtle addition for crunch.
- 5 tablespoons unsalted butter: To create a rich base.
- Salt and freshly ground black pepper, to taste: Essential seasoning.
- 1 teaspoon Dijon mustard: A little zing to elevate the flavor.
- 2½ cups broccoli florets, chopped into bite-sized pieces: Fresh is best!
- ⅓ cup all-purpose flour: To thicken the soup.
- ¼ teaspoon smoked paprika: Adds warmth and depth.
- 2 cups low-sodium chicken broth: The liquid foundation of the soup.
Garnish:
- 1 cup shredded sharp cheddar cheese: Because you can never have too much cheese!
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by washing the broccoli. Cut it into bite-sized florets. Chop your onion and celery finely. Grate the cheddar cheese if you are not using pre-shredded cheese. Prepare all your ingredients before you start cooking to make the process smoother.
Step 2: Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion and celery. Sauté for about 5 minutes until the onion becomes translucent. This step is crucial. It builds the soup’s base flavor. Stir occasionally to prevent burning.
Step 3: Add the Flour
Sprinkle the flour over the sautéed vegetables. Stir well so the flour coats everything. Cook for about 2 minutes. This allows the flour to lose its raw taste and start forming a roux, which will help thicken the soup later.
Step 4: Add the Chicken Broth
Gradually pour in the chicken broth. Use a whisk to blend everything, making sure there are no lumps. Increase the heat and bring this mixture to a gentle boil. Reduce the heat once it bubbles, allowing it to simmer for about 5 minutes.
Step 5: Add the Broccoli Florets
Toss in the broccoli florets. Stir to combine. Let the soup simmer for another 10-15 minutes until the broccoli is tender but still bright green. This step is about bringing out the freshest flavors while keeping that fantastic color.
Step 6: Integrate the Dairy
Once the broccoli is tender, lower the heat. Gradually stir in the whole milk. Add the Dijon mustard, smoked paprika, salt, and pepper. Let this warm through for about 5 minutes. Do not let it boil again, as this can cause the milk to curdle.
Step 7: Blend the Soup (Optional)
For a creamier texture, you can blend about half of the soup using an immersion blender or a regular blender. If you prefer a chunkier soup, skip this step.
Step 8: Add the Cheese
Finally, remove the pot from the heat. Stir in the shredded cheddar cheese until it melts and combines fully. Taste and adjust seasoning if needed.
Step 9: Serve and Garnish
Ladle the soup into bowls. Top with additional shredded cheddar for that cheesy finish. You can add a sprinkle of smoked paprika or fresh cracked pepper for visual appeal.
Tips & Tricks on Making Broccoli Cheddar Soup
- Use Fresh Ingredients: Fresh broccoli maximizes flavor and texture. If you must use frozen, make sure it’s thawed.
- Choose Quality Cheese: Opt for a sharp, high-quality cheddar. It dramatically improves the taste.
- Cook Slowly: Take your time cooking the vegetables. Allowing them to sweat releases their flavors.
- Don’t Skimp on Seasoning: Taste throughout the cooking process. Adjust salt and pepper to your preference.
- Storing: Allow leftovers to cool, then refrigerate in an airtight container. Reheat gently over low heat to preserve creaminess.
Nutrition Information
A serving of broccoli cheddar soup (about one cup) typically contains:
The soup is a nutritious option, providing vitamins and minerals, especially vitamin C from the broccoli. Pair it with a salad or whole-grain bread for a more balanced meal.
How Do I Store This Dish?
Storing broccoli cheddar soup is pretty straightforward:
- Cool Down: Allow the soup to cool to room temperature.
- Transfer: Pour it into an airtight container. Ensure you leave a bit of space at the top as the soup expands when freezing.
- Refrigerate or Freeze: Store in the refrigerator for up to 3 days. If you want to keep it longer, it can be frozen for up to 3 months.
- Reheat: Reheat gently on the stove over low heat. Adding a splash of milk may help restore its creamy texture.
What Other Substitutes Can You Use in Broccoli Cheddar Soup?
If you’re looking to mix things up a little, here are some great substitutes:
- Cauliflower: You can replace broccoli with cauliflower for a different vegetable base. It gives a similar creamy texture.
- Vegetable Broth: For a vegetarian version, swap chicken broth for vegetable broth. It still provides a rich flavor.
- Milk Alternatives: Almond milk or oat milk can be used instead of whole milk for a dairy-free option. Just check for unsweetened varieties.
- Nutritional Yeast: This can replace cheese for a vegan version while still providing a cheesy flavor.
- Sweet Potatoes: Adding sweet potatoes can enhance the sweetness and nutritional value. Blend them in for creaminess.
Broccoli Cheddar Soup Recipe
Equipment
- A large pot, whisk
Ingredients
- 2 cups whole milk
- ½ medium onion finely chopped
- 2 cups sharp shredded cheddar cheese
- 1 celery stalk finely diced
- 5 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1 teaspoon Dijon mustard
- 2½ cups broccoli florets chopped into bite-sized pieces
- ⅓ cup all-purpose flour
- ¼ teaspoon smoked paprika
- 2 cups low-sodium chicken broth
- 1 cup shredded sharp cheddar cheese
Instructions
Step 1: Prepare Your Ingredients
- Start by washing the broccoli. Cut it into bite-sized florets. Chop your onion and celery finely. Grate the cheddar cheese if you are not using pre-shredded cheese. Prepare all your ingredients before you start cooking to make the process smoother.
Step 2: Sauté the Vegetables
- In a large pot, melt the butter over medium heat. Add the chopped onion and celery. Sauté for about 5 minutes until the onion becomes translucent. This step is crucial. It builds the soup’s base flavor. Stir occasionally to prevent burning.
Step 3: Add the Flour
- Sprinkle the flour over the sautéed vegetables. Stir well so the flour coats everything. Cook for about 2 minutes. This allows the flour to lose its raw taste and start forming a roux, which will help thicken the soup later.
Step 4: Add the Chicken Broth
- Gradually pour in the chicken broth. Use a whisk to blend everything, making sure there are no lumps. Increase the heat and bring this mixture to a gentle boil. Reduce the heat once it bubbles, allowing it to simmer for about 5 minutes.
Step 5: Add the Broccoli Florets
- Toss in the broccoli florets. Stir to combine. Let the soup simmer for another 10-15 minutes until the broccoli is tender but still bright green. This step is about bringing out the freshest flavors while keeping that fantastic color.
Step 6: Integrate the Dairy
- Once the broccoli is tender, lower the heat. Gradually stir in the whole milk. Add the Dijon mustard, smoked paprika, salt, and pepper. Let this warm through for about 5 minutes. Do not let it boil again, as this can cause the milk to curdle.
Step 7: Blend the Soup (Optional)
- For a creamier texture, you can blend about half of the soup using an immersion blender or a regular blender. If you prefer a chunkier soup, skip this step.
Step 8: Add the Cheese
- Finally, remove the pot from the heat. Stir in the shredded cheddar cheese until it melts and combines fully. Taste and adjust seasoning if needed.
Step 9: Serve and Garnish
- Ladle the soup into bowls. Top with additional shredded cheddar for that cheesy finish. You can add a sprinkle of smoked paprika or fresh cracked pepper for visual appeal.
Notes
- Use Fresh Ingredients: Fresh broccoli maximizes flavor and texture. If you must use frozen, make sure it’s thawed.
- Choose Quality Cheese: Opt for a sharp, high-quality cheddar. It dramatically improves the taste.
- Cook Slowly: Take your time cooking the vegetables. Allowing them to sweat releases their flavors.
- Don’t Skimp on Seasoning: Taste throughout the cooking process. Adjust salt and pepper to your preference.
- Storing: Allow leftovers to cool, then refrigerate in an airtight container. Reheat gently over low heat to preserve creaminess.
Nutrition
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! Broccoli cheddar soup can be made a day in advance. Just store it in the refrigerator. Reheat gently before serving.
2. Can I freeze broccoli cheddar soup?
Yes, this soup freezes well! Just remember to leave a little space in your containers for expansion. When reheating, you may need to add a bit of milk to restore creaminess.
3. Is broccoli cheddar soup gluten-free?
The traditional recipe isn’t gluten-free due to flour. However, you can use a gluten-free thickening agent like cornstarch or almond flour to make it gluten-free.
4. How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or chopped jalapeños. These can be sautéed with the onions to allow the flavors to develop.
5. Can I use other cheeses?
Certainly! While cheddar is classic, feel free to play around. Gruyère or Monterey Jack can provide a twist while still delivering creamy richness.
Conclusion
Broccoli cheddar soup is the ultimate comfort food, blending wholesome ingredients with rich flavors. This version is unique, borrowing depth from smoked paprika and the zing of Dijon mustard. It’s a straightforward dish that anyone can master.
Whether enjoyed as a cozy dinner solo or served at gatherings with family and friends, this soup consistently satisfies. So grab your ingredients, don your apron, and dive into the creamy, cheesy delight that is broccoli cheddar soup. Happy cooking!
