Warm up your day with a comforting bowl of Creamy Broccoli Cheddar Soup, a quintessential American classic. This soup combines the earthy bite of broccoli with the rich creaminess of cheddar cheese, making it an ideal choice for a main course or a hearty side. Perfect for chilly days, this recipe is sure to become a family favorite!
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Ingredients
🥦 3 cups broccoli florets
🧅 1 medium onion, diced
🧄 2 cloves garlic, minced
🧈 3 tablespoons butter
🌾 3 tablespoons all-purpose flour
🥣 4 cups chicken broth or stock
🧂 1 teaspoon seasoning salt
🥕 1 cup shredded carrots
🥛 1 cup heavy cream
🧀 2 cups shredded cheddar cheese
Instructions
1- Prepare the Vegetables:
- Chop the broccoli into small florets and set aside.
- Dice the onion and mince the garlic.
2- Sauté the Onion and Garlic:
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 3-4 minutes.
3- Create the Roux:
- Sprinkle in the flour, stirring constantly to form a light roux.
- Cook for 1-2 minutes to remove the raw flour taste.
4- Incorporate Liquid Base:
- Gradually add a splash of chicken broth or stock, stirring well to incorporate the roux.
- This will prevent lumps and create a smooth base.
5- Add Vegetables:
- Season with seasoning salt, then add the broccoli florets and shredded carrots.
6- Combine Broth and Cream:
- Pour in the remaining chicken broth and heavy cream.
- Stir well to combine, bringing the mixture to a gentle simmer.
7- Melt the Cheese:
- Gradually add the shredded cheddar cheese, stirring continuously until it is fully melted and the soup is creamy.
8- Simmer the Soup:
- Allow the soup to simmer on low heat until the broccoli is tender and the soup has thickened to your desired consistency, about 15-20 minutes.
9- Serve and Garnish:
- Serve hot, garnished with additional shredded cheddar cheese and a sprinkle of seasoning.
- Pair with garlic bread for dipping.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Calories: Approximately 350 per serving
Proteins: 15g, Fats: 25g, Carbohydrates: 20g
Equipment: Large pot, cutting board, knife, spoon
Cooking Tips
- Forming a roux is essential for a smooth, thick soup. Ensure all flour is absorbed before adding liquids.
- Simmer gently to avoid curdling the cream and cheese.
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