If you’re like me, you likely have a special place in your heart for Broccoli and Cheddar soup. There’s something about the cold weather that makes me crave this soup in a big way. And the combination of broccoli and cheddar in a creamy dairy soup base tastes so good. Today I’m going to share with you how to make “Broccoli and Cheddar Soup: The Best Comfort Food.”
Why try broccoli and cheddar soup?
Broccoli and Cheddar Soup is a classic comfort food, but it’s also healthy! Broccoli is rich in antioxidants, which help fight off free radicals that can damage cells. This soup has all the goodness of broccoli, plus cheese for extra protein. It’s easy to make and even easier to eat — because who doesn’t like eating soup?
Ingredients
- 3 tbsp unsalted butter
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves of minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp mustard powder
- 1/2 tsp paprika
- 1/4 cup of all-purpose flour
- 1/2 tbsp garlic powder
- 1 tbsp onion powder
- 2 cups low-sodium chicken broth
- 2 cups half & half
- 3 cups broccoli florets
- 8 oz block grated cheddar cheese
Instructions
- In a large pot, melt butter over medium heat.
- Add minced garlic and onion; cook until translucent, about 3-5 minutes.
- Add carrots; cook for 1 minute
- Stir in flour; cook and stir continuously for about 2 minutes.
- Gradually stir in chicken broth. Add broccoli florets
- Gradually stir in half & half
- Add seasonings; salt, pepper, mustard, paprika, garlic, onion
- Bring to a boil; reduce heat to medium-low; Cover and simmer for 20 minutes.
- Uncover and stir in shredded cheddar cheese until smooth.
- Serve with crusty bread (French bread, Sourdough bread, etc.).
Shred your own cheese
Shredding your own cheese is easy and will give you the best flavor. You can do it by hand with a cheese grater, but I prefer to use a food processor because it’s quick and easy. Either way is fine, just be sure to shred the cheese as finely as possible so that it melts easily into the soup. It’s also worth noting that pre-shredded cheese often has additives or flavors in it (or both) that don’t work well with broccoli and cheddar soup (though they might be good for other things).
How to serve broccoli and cheddar soup
Serving this soup in a bread bowl is one of my favorite ways to serve this soup. It’s like you’re getting a taste of Panera Bread but at your own home. But if you don’t have a bread bowl handy, you can always use a soup bowl or mug. It will taste just as good no matter what.
When serving your broccoli and cheddar soup, consider adding a spoonful of sour cream or crème fraĂ®che if you want to add an extra layer of creaminess. You can also sprinkle on some chives (just like you would with a baked potato). Or if you’re feeling festive, add some extra cheese! But if you really want to take things up another notch—sprinkle on some bacon bits for even more flavor!
Problems that may occur with your soup
- One of the most common problems with broccoli and cheddar soup is that it gets grainy or curdled. If this happens, it’s probably because you didn’t stir the soup often enough while it was simmering.
- Another potential culprit is too much flour. If you’ve added a lot to your soup, it could thicken too much while you’re cooking it, causing a grainy texture when you add more liquid later on.
- Finally, be careful how much fat gets into the pot when making this dish: Too much can make everything separate out in unpleasant ways rather than staying together as one cohesive unit
Storing broccoli and cheddar soup
When you’re ready to store your soup, let it cool completely before transferring it to an airtight container. I prefer to store my soup in individual portions by using souper cubes. Whichever you decide, this will help ensure that the broccoli and cheddar cheese don’t grow mold, which can happen if the soup is stored hot.
That’s all there is to it! Now you have a delicious batch of Broccoli and Cheddar Soup stored in your refrigerator or freezer for whenever you need it. If there’s any left over after a few days in the refrigerator, I recommend freezing what remains so that you can enjoy this fresh, homemade dish anytime!
Broccoli and Cheddar Soup
Ingredients
- 3 tbsp unsalted butter
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp mustard powder
- 1/2 tsp paprika
- 1/2 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups half & half
- 3 cups broccoli florets
- 8 oz sharp cheddar cheese
Instructions
- In a large pot, melt butter over medium heat.
- Add minced garlic and onion; cook until translucent, about 3-5 minutes.
- Add carrots; cook for 1 minute
- Stir in flour; cook and stir continuously, about 2 minutes.
- Gradually stir in chicken broth. Add broccoli florets.
- Gradually stir in half & half
- Add seasonings; salt, pepper, mustard, paprika, garlic, onion
- Bring to a boil; reduce heat to medium-low; Cover and simmer for 20 minutes.
- Uncover and stir in shredded cheddar cheese until smooth.
Conclusion
I hope you enjoyed reading this recipe on “Broccoli and Cheddar Soup: The Best Comfort Food” and will have a chance to make it in your own kitchen. Cheese is one of the most versatile ingredients in a kitchen and can be used to add so much more flavor to any dish. The flavors of broccoli and cheddar complement each other so well, which is why it’s such a classic combination.
Be sure to let me know if you try it out, and if you have any other favorite cheese combinations, I’d love for you to leave them in the comment section below.
Farwah Shah says
This wasn’t too hard and sounds delicious!