You know the broccoli cheddar soup you order in a bread bowl at restaurants and wish you could eat every day? Here is how to make it at home, thick, cheesy and loaded with tender broccoli, in about 55 minutes, and it is so incredibly tasty.
It is as creamy as anything you would get in a restaurant.
Tips for Making Broccoli Cheddar Soup with Sharp Cheddar and Tender Broccoli
Grate the cheese yourself. Pre-shredded cheese is coated to keep it from clumping, and it can turn the soup grainy. A block of sharp cheddar melts smooth.
Keep the heat low when the cheese goes in. Take the pot off a boil and add the cheese a handful at a time, stirring until each one melts. Boiling after that is how a cheese soup splits.
Cut the broccoli small. Pieces about 1/2 inch across cook fast and give you broccoli in every spoonful.
Blend only part of it. A few pulses with an immersion blender thickens the soup and leaves plenty of broccoli to bite into.
Broccoli Cheddar Soup with Sharp Cheddar and Tender Broccoli
Total Time: 55 minutes
Yield: Serves 6
Description
You know the broccoli cheddar soup you order in a bread bowl at restaurants and wish you could eat every day? Here is how to make it at home, thick, cheesy and loaded with tender broccoli, in about 55 minutes, and it is so incredibly tasty.
Ingredients
Units
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, grated
- 3 garlic cloves, minced
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken or vegetable stock
- 2 cups (480 ml) whole milk
- 1/4 tsp freshly grated nutmeg
- 5 cups (about 350 g) small broccoli florets and chopped stems
- 1 cup (240 ml) half-and-half
- 3 cups (12 oz / 340 g) freshly grated sharp cheddar cheese
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Instructions
Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Add the carrots and cook for 3 minutes, then the garlic for 1 minute.
Sprinkle in the flour and cook, stirring, for 1 minute. Slowly whisk in the stock, then the milk, and add the nutmeg. Bring to a gentle simmer and cook for 5 minutes, until slightly thickened.
Add the broccoli and simmer for 8 to 10 minutes, until tender.
Use an immersion blender to pulse the soup 3 or 4 times, leaving most of the broccoli in pieces.
Turn the heat to low. Stir in the half-and-half. Add the cheese a handful at a time, stirring until each addition melts. Season with the salt and pepper and serve.
Notes
- Leftovers keep 4 days in the fridge. Reheat gently over low heat and do not let it boil.
- For a bread bowl, hollow out a round loaf and toast it for 10 minutes at 400°F (200°C) before filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Category: Comforting Soups
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Fat: 30 g
- Carbohydrates: 14 g
- Protein: 19 g
Frequently Asked Questions
My broccoli cheddar soup is too thin, or too thick. How do I fix it?
For too thin, simmer it uncovered over low heat for 10 minutes, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmer for 2 minutes. For too thick, stir in a splash of milk or stock.
Can I make it without flour?
Yes. Skip the roux, and after the broccoli is tender, blend half the soup until smooth and stir it back in. It thickens the soup with the broccoli itself. Add the cheese the same way.
Can I use something other than milk and half-and-half?
Yes. Use all milk for a lighter soup, or heavy cream for a richer one. This is a dairy soup, with butter and a lot of cheese, so there is no simple dairy-free swap.
Can I freeze broccoli cheddar soup?
You can, but cheese soups can separate when thawed. Freeze it for up to 2 months, thaw it overnight in the fridge, and reheat gently over low heat, whisking, with a splash of milk.
Can I make it in a slow cooker?
Yes. Make the roux on the stove, then cook it with the onion, carrots, stock and milk on low for 3 hours. Add the broccoli for the last 30 to 45 minutes, and stir in the half-and-half and cheese at the end.
The post Broccoli Cheddar Soup with Sharp Cheddar and Tender Broccoli appeared first on Honest Cooking and Travel.
