Look, I know we are officially in springtime and every week is starting to feel a little warmer than the ones before it. And like many of you, I am really itching to start grilling season. But let’s pump the breaks a little. Because there’s still a good number of cool and chilly days before summer really starts. And I think we can all agree, there’s nothing better on a cool and chilly day than hearty and comforting soups. So today we are going to share a recipe for exactly that with broccoli cheddar soup.
Tips, Tricks & Suggestions
- When it comes to cutting up your broccoli make sure that you cut the florets into bite-sized pieces. The last thing you want to do while eating broccoli cheddar soup is to fish out a piece of broccoli so big you need a knife. So just have a spoon next to you while cutting up your broccoli. And just make sure that no piece is bigger than your spoon.
- Also, don’t throw away the stem from your broccoli crowns. It is actually very sweet and tender and can be added to this soup. To do it simply peel the outer skin of the bottom of the stem (this part can be tough). Then simply dice the rest of the stem into bite-sized pieces and add them at the same time you add the florets.
- What’s the right type of cheese for broccoli cheddar soup? Well as the name suggests cheddar would be the best option, preferably a sharp cheddar. However, you can also use medium or mild cheddar.
- Also, try and shred your cheese yourself instead of buying pre-shredded cheese. The pre-shredded cheese from a bag is coated in cellulose (which is totally safe to eat, don’t be a nimrod) so that they don’t clump up. But it does hinder the cheese from properly melting into the soup. That being said if all you have is pre-shredded cheese then feel free to use it. It will still eventually melt, just might take a few extra stirs of the pot.
- If you like this soup then try out some of our other soup recipes like Tomato Soup, Italian Wedding Soup, Chicken Tortilla Soup, Baked Potato Soup, or Ground Beef Chili.
- I like to serve this soup with some crusty bread like our No-Knead Rosemary Bread.
Broccoli Cheddar Soup Recipe
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4 to 6
Ingredients
4 Tablespoons of butter
1 Small onion, diced
3 Cloves of garlic, minced
¼ Cup of all-purpose flour
1 Quart of chicken or vegetable stock
2 Heads of broccoli, chopped into bite-sized pieces
2 Carrots, shredded or julienned
1 Teaspoon of salt, plus more to taste
½ Teaspoon of black pepper, plus more to taste
¼ Teaspoon of paprika
¼ Teaspoon of mustard powder
¼ Teaspoon of grated nutmeg (optional)
2 Cups of half & half or whole milk
8 oz. of Cheddar cheese, grated
Instructions
- Make the base for the soup: Melt the butter in a large pot over medium-high heat. Toss in the diced onion and saute in the butter for 4 minutes or until they have turned translucent. Add the minced garlic to the pot and saute with the onion for another 2 minutes. Finally, add in the flour and stir so that it combines with the butter to form a paste. Continue to stir everything for another couple of minutes.
- Cook the broccoli: Slowly pour the stock into the pot and stir so that the flour paste is thoroughly incorporated into the liquid (no lumps!).
Then add the half & half, chopped pieces of broccoli, peeled carrot, salt, pepper, paprika, mustard powder, and nutmeg. Stir these ingredients together and let the liquid come to a boil. Then lower the heat and let everything simmer for 15 to 20 minutes or until the broccoli is tender.
- Finish the soup: Keep the heat on low and toss in the shredded cheddar cheese.
Stir the soup so that the cheese melts into the broth. Finally, taste the soup and add additional salt and pepper to your liking.
- Ladle the soup into individual bowls and enjoy!
Broccoli Cheddar Soup Recipe
Servings: 4
Ingredients
- 4 Tablespoons of butter
- 1 Small onion diced
- 3 Cloves of garlic minced
- ¼ Cup of all-purpose flour
- 1 Quart of chicken or vegetable stock
- 2 Heads of broccoli chopped into bite-sized pieces
- 2 Carrots shredded or julienned
- 1 Teaspoon of salt plus more to taste
- ½ Teaspoon of black pepper plus more to taste
- ¼ Teaspoon of paprika
- ¼ Teaspoon of mustard powder
- ¼ Teaspoon of grated nutmeg optional
- 2 Cups of half & half or whole milk
- 8 oz. of Cheddar cheese grated
Instructions
- Make the base for the soup: Melt the butter in a large pot over medium-high heat. Toss in the diced onion and saute in the butter for 4 minutes or until they have turned translucent. Add the minced garlic to the pot and saute with the onion for another 2 minutes. Finally, add in the flour and stir so that it combines with the butter to form a paste. Continue to stir everything for another couple of minutes.
- Cook the broccoli: Slowly pour the stock into the pot and stir so that the flour paste is thoroughly incorporated into the liquid (no lumps!). Then add the half & half, chopped pieces of broccoli, peeled carrot, salt, pepper, paprika, mustard powder, and nutmeg. Stir these ingredients together and let the liquid come to a boil. Then lower the heat and let everything simmer for 15 to 20 minutes or until the broccoli is tender.
- Finish the soup: Keep the heat on low and toss in the shredded cheddar cheese. Stir the soup so that the cheese melts into the broth. Finally, taste the soup and add additional salt and pepper to your liking.
- Ladle the soup into individual bowls and enjoy!
