Creamy Broccoli Cheddar Soup

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Of course! A classic Creamy Broccoli Cheddar Soup is the ultimate comfort food. This recipe creates a rich, velvety, and deeply flavorful soup that’s far better than any you’d find in a chain restaurant.

The key is building a flavor base with aromatics and using a technique that ensures a smooth, non-grainy soup.

Creamy Broccoli Cheddar Soup

This recipe is rich, cheesy, and packed with broccoli. The step of puréeing half of it gives it a luxurious texture while keeping some satisfying chunks.

Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 4-6 servings

Ingredients

· 4 tablespoons (1/2 stick) unsalted butter
· 1 medium yellow onion, chopped
· 2 cloves garlic, minced
· 1/4 cup all-purpose flour
· 2 cups chicken or vegetable broth
· 2 cups half-and-half or whole milk (see note)
· 1 lb fresh broccoli florets, chopped (about 1 large head)
· 1 large carrot, finely grated or julienned
· 1/2 teaspoon dry mustard powder
· 1/4 teaspoon freshly grated nutmeg (optional, but highly recommended)
· Salt and freshly ground black pepper to taste
· 8 ounces (about 2 cups) sharp cheddar cheese, freshly grated
· A pinch of cayenne pepper (optional, for a subtle kick)

For Serving (Optional):

· Extra shredded cheddar cheese
· Crusty bread or bread bowls

Instructions

Step 1: Sauté the Aromatics

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.

Step 2: Make the Roux

  1. Sprinkle the flour over the onion and butter mixture. Whisk constantly and cook for 1-2 minutes. This cooks the raw flour taste out and creates a “roux,” which will thicken the soup.

Step 3: Create the Base

  1. While whisking continuously, slowly pour in the chicken broth. Whisk until the mixture is smooth and begins to thicken.
  2. Gradually whisk in the half-and-half (or milk).
  3. Add the dry mustard, nutmeg, a large pinch of salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally. Do not boil.

Step 4: Cook the Vegetables

  1. Add the chopped broccoli florets and grated carrot to the pot.
  2. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the broccoli is very tender.

Step 5: Purée for Creaminess

  1. Using an immersion blender, carefully purée about half of the soup in the pot. This will create a thick, creamy base while leaving some nice chunks of broccoli.
    · No immersion blender? Carefully transfer about half of the soup to a stand blender, blend until smooth, and then return it to the pot.

Step 6: The Most Important Step – Add the Cheese

  1. Turn off the heat. This is crucial to prevent the cheese from breaking and becoming grainy.
  2. Gradually add the freshly grated cheddar cheese, a handful at a time, stirring until it’s completely melted and smooth before adding the next handful.
  3. Taste and adjust seasoning with more salt and pepper as needed. Add the optional cayenne pepper if using.

Step 7: Serve Immediately

  1. Ladle the soup into bowls. Garnish with extra shredded cheddar and a grind of black pepper.
  2. Serve immediately with crusty bread for dipping or in a bread bowl for the ultimate experience.

Chef’s Notes & Tips for Success

· The Cheese is Key:
· Grate Your Own: Do not use pre-shredded cheese. It’s coated with anti-caking agents (like potato starch or cellulose) that prevent it from melting smoothly into the soup, resulting in a grainy texture.
· Use Sharp or Extra-Sharp Cheddar: Mild cheddar doesn’t have enough flavor punch. A good sharp or extra-sharp cheddar will give you the best, cheesiest flavor.
· Avoid Curdling: The two biggest reasons soup can break are high heat and overcooking the cheese. Always turn the heat off before adding the cheese, and don’t let the soup boil after the cheese is in.
· Creaminess Level:
· For a richer soup: Use half-and-half or a mix of 1.5 cups whole milk and 1/2 cup heavy cream.
· For a lighter soup: Whole milk works perfectly fine. The roux will still provide plenty of thickness.
· Add-Ins & Variations:
· With Potato: Add 1 cup of diced Yukon Gold potato with the broccoli for an even heartier soup.
· With Cauliflower: Substitute half the broccoli with cauliflower florets.
· With Bacon: Top the finished soup with crispy crumbled bacon for a delicious salty crunch.

Enjoy your homemade, incredibly creamy, and comforting broccoli cheddar soup

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