Broccoli cheddar soup is a rich, creamy, and comforting dish that’s perfect for a cozy meal. Here’s a simple recipe to make it at home:
Ingredients:
- 4 tbsp (60 g) unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup (30 g) all-purpose flour
- 2 cups (475 ml) chicken or vegetable broth
- 2 cups (475 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 cups (about 1 large head) broccoli florets, chopped
- 2 medium carrots, shredded
- 2 cups (200 g) shredded sharp cheddar cheese
- ½ tsp paprika (optional)
- Salt and black pepper, to taste
Instructions:
1. Sauté Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Make the Roux:
- Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook the raw flour taste.
3. Add Liquids:
- Gradually whisk in the broth, ensuring no lumps form.
- Stir in the milk and heavy cream, bringing the mixture to a gentle simmer.
4. Cook Vegetables:
- Add the broccoli florets and shredded carrots to the pot.
- Simmer for 10-15 minutes, or until the broccoli is tender.
5. Blend (Optional):
- For a smoother soup, use an immersion blender to puree some or all of the soup. For a chunkier texture, skip this step.
6. Add Cheese and Seasonings:
- Stir in the shredded cheddar cheese until melted and smooth.
- Add paprika (if using), and season with salt and black pepper to taste.
7. Serve:
- Ladle the soup into bowls and serve hot with crusty bread or a side of crackers.
Tips:
- Cheese Choice: Use sharp cheddar for a bolder flavor, and shred the cheese yourself for the best melting results.
- Thickening: If you prefer a thicker soup, increase the flour to ⅓ cup or let the soup simmer longer to reduce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to prevent curdling.
Enjoy a warm bowl of homemade broccoli cheddar soup!