Perfect for those chilly evenings or when you’re craving something hearty, this broccoli cheddar soup is a game-changer. Packed with flavors and easy to make, it’s sure to become a staple in your kitchen.
Why This Recipe Works
- The combination of fresh broccoli and sharp cheddar cheese creates a perfect balance of flavors.
- Using a blend of milk and chicken stock ensures the soup is creamy without being overly heavy.
- A touch of nutmeg adds a subtle depth that elevates the dish.
- Quick prep and cook time means you can have a delicious meal on the table in under an hour.
- It’s customizable, allowing you to adjust the thickness and cheesiness to your liking.
Ingredients
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets, chopped
- 2 cups chicken stock
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1/4 tsp nutmeg
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Blender or immersion blender
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes. This builds a flavor base for the soup.
Step 2: Add the Broccoli and Liquids
Stir in the chopped broccoli florets, followed by the chicken stock and whole milk. Bring the mixture to a gentle boil, then reduce the heat to simmer. Let it cook until the broccoli is tender, about 15 minutes.
Step 3: Blend the Soup
Once the broccoli is soft, use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, blend only half. For smoother, blend it all.
Step 4: Add the Cheese and Seasonings
Turn off the heat and stir in the shredded cheddar cheese until it’s fully melted and incorporated. Add the nutmeg, salt, and pepper, adjusting to taste.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. For an extra touch, garnish with additional shredded cheese or croutons.
Tips and Tricks
For a smoother soup, strain it through a fine-mesh sieve after blending. If you prefer a thicker consistency, let the soup simmer uncovered for a few extra minutes. To prevent the cheese from clumping, add it off the heat and stir continuously until melted. For a richer flavor, substitute half of the milk with heavy cream. Always use freshly grated cheese for the best meltability and flavor.
Recipe Variations
- Add cooked, diced chicken for a protein boost.
- Stir in a spoonful of Dijon mustard for a tangy twist.
- Swap the cheddar for Gruyère or a blend of cheeses for a different flavor profile.
- Include carrots or cauliflower along with the broccoli for added vegetables.
- For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 3 days. Just reheat it gently on the stove, adding a little milk or stock if it’s too thick.
Can I freeze broccoli cheddar soup?
Yes, but be aware that the texture may change slightly upon thawing. The dairy can separate, so give it a good stir when reheating.
Is there a vegetarian version of this soup?
Yes, simply substitute the chicken stock with vegetable stock. The rest of the ingredients are already vegetarian-friendly.
Summary
This creamy broccoli cheddar soup is a comforting, flavorful dish that’s easy to make and customizable to your taste. Perfect for any occasion, it’s sure to please everyone at the table.
