As I crossed the threshold into the kitchen, a familiar warmth enveloped me. The air was thick with the comforting scents of home-cooked meals. I love hosting friends and family, especially on chilly evenings. There’s something magical about gathering them around a table filled with food.
Typically, cheesy dishes shine bright in such setups. Today, I want to share my go-to comfort dish: Broccoli Cheddar Soup. Trust me, it pairs perfectly with just about everything, whether it’s a crusty loaf of bread or a fresh garden salad.
Why This Recipe is Great for You
What’s not to love about Broccoli Cheddar Soup? It’s not just about taste; there’s a lot going on here. Broccoli is known for its vitamin C and fiber content, promoting a healthy lifestyle. Then, let’s not forget the sharp cheddar cheese! It adds a rich, creamy texture and makes the dish utterly delightful. So, whether you’re whipping this up for a family dinner or a cozy lunch, you can feel good about serving something nutritious.
I first discovered this soup during a chilly winter night some years ago. A local cafe offered it on their menu, and I was hooked. The combination of vibrant broccoli and the deep flavor of cheddar cheese felt like a warm hug.
From that point on, I knew I wanted to recreate it at home. So, off I went, experimenting, adding, tasting, and ultimately perfecting a recipe that resonates with my kitchen’s soul.
Cooking Adventure: Ingredients in Focus
Essential Ingredients
Unsalted Butter: I always opt for unsalted butter in my cooking. This helps me control the seasoning and keeps the natural flavors shining through.
All-purpose Flour: Here’s where the magic thickens! The flour creates a roux that gives our soup that cozy, creamy texture we crave.
Low-sodium Chicken Stock: This serves as a flavorful base. Choosing low-sodium helps avoid overwhelming the dish with salt.
Whole Milk: This adds creaminess. The richness of whole milk elevates the soup without making it too heavy.
Onion: A finely chopped half adds depth. It enhances the flavor without being overpowering, a true base note for a fantastic soup.
Celery: Minced, it brings a subtle crunch and flavor that elevates the dish. You’ll hardly notice it, but trust me, it’s essential!
Broccoli Florets: These little green trees are the stars of our show! They’re nutritious and add a beautiful splash of color.
Sharp Cheddar Cheese: This is the kicker! It’s so flavorful and melts beautifully, creating that gooey texture we all adore.
Garlic Powder and Smoked Paprika: Just a dash can take the flavor profile up a notch! They add depth and warmth that’s hard to resist.
Salt and Pepper: To taste, of course! These are the unsung heroes of seasoning.
Garnishing Goodness
Shredded Cheddar Cheese: More cheese, please! A generous handful on top creates an irresistible layer.
Chives or Parsley: A pop of color and freshness. They make the soup look inviting!
Ingredients List & Measurements
To make this delightful soup, here’s what you need:
5 tablespoons unsalted butter
1/3 cup all-purpose flour
2 cups low-sodium chicken stock
2 cups whole milk
1/2 medium onion, finely chopped
1 celery stalk, minced
2 1/2 cups broccoli florets, chopped into bite-sized pieces
2 cups sharp cheddar cheese, shredded
1/4 teaspoon garlic powder (optional)
1/4 teaspoon smoked paprika (optional)
Salt and freshly ground black pepper, to taste
Garnish:
1 cup shredded cheddar cheese
Chopped chives or parsley (optional)
Step-by-Step Guide to Making Broccoli Cheddar Soup
Let’s get cooking! I’ll guide you through this process, step by step.
Step 1: Prep Your Ingredients
Before diving in, gather and prepare all your ingredients. Chop the broccoli, mince the onion and celery, and shred the cheese. This makes cooking smoother and more enjoyable.
Step 2: Make the Roux
In a large pot over medium heat, melt the butter. Once it’s bubbly, add the flour, stirring continuously for about 2 minutes. The goal is to create a roux, and you want to cook it until it’s light golden brown. This step is key to achieving a thick, creamy soup.
Step 3: Add Aromatics
Next, add the finely chopped onion and minced celery. Sauté until the onions become translucent and fragrant, usually about 3 to 4 minutes. This is where your kitchen fills with a heavenly aroma!
Step 4: Incorporate Liquids
Slowly whisk in the chicken stock until smooth, followed by the whole milk. Bring this combination to a gentle simmer. Keep stirring to avoid any lumps. What you create here is a velvety broth that lays the foundation of your soup.
Step 5: Broccoli Time!
Once simmering, add the broccoli florets. Let them cook for about 5 minutes, or until they are tender but still vibrant in color. Remember, you want your broccoli to maintain some of its crunch for texture!
Step 6: Cheesy Bliss
Off the heat, it’s time to stir in the sharp cheddar cheese. Do this gradually, allowing it to melt smoothly into the mix. This is where the soup gets its creamy nature. Stir in the garlic powder and smoked paprika for an extra flavor boost, along with salt and pepper to taste.
Step 7: Serve and Garnish
Ladle the soup into bowls. Top generously with additional shredded cheddar cheese. If you’re feeling fancy, sprinkle some chives or parsley on top for that extra pop. It not only looks great but also adds to the flavor!
Recipe Notes
Now, let’s take a closer look at each ingredient:
Unsalted Butter: Using unsalted lets you control the salt levels in your soup. Plus, it’s a richer option for cooking fat.
Flour: This creates a tasty base and a thickener for your soup. If you’re gluten-free, consider using cornstarch instead.
Chicken Stock: It’s the liquid gold! Feel free to swap it out with vegetable stock for a vegetarian option. Just ensure it’s low-sodium to keep control over flavor profiles.
Whole Milk: For a creamier soup, you can substitute this with half-and-half or even cream, but keep in mind this will increase the calorie count.
Broccoli: Fresh is always best! If you can’t find any, frozen broccoli florets can work, too. Just thaw them before adding to the soup.
Recipe Variations
This recipe is incredibly versatile. Let your creativity run wild:
Add Protein: Toss in some cooked chicken or turkey for added protein.
Spice It Up: Add red pepper flakes for a hint of heat! It gives the soup that extra pop.
Vegan Alternative: Swap cheese for a nut-based cheese and use almond milk, coconut milk, or oat milk for a plant-based version.
Add More Veggies: Carrots or bell peppers can add extra veggies. Toss them in when you add the broccoli for softening.
Herbs: Fresh thyme or rosemary can add lovely aromas and flavors.
Nutty Flavor: Stir in a tablespoon or two of nutritional yeast for a cheesy feel without the dairy.
Conclusion
So that’s my version of Broccoli Cheddar Soup, crafted to not only satisfy your taste buds but nourish your soul. It’s simple, loved by many, and truly versatile. Whether you decide to enjoy it with some toasted bread or a fresh salad, the comforting nature of this dish makes it a go-to any time of the year. So, grab your ingredients, invite your loved ones, and serve up bowls of warm happiness. Trust me, they’ll beg for seconds!
Happy cooking, everyone!
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Homemade Broccoli Cheddar Soup – Simple Easy Meals
As I crossed the threshold into the kitchen, a familiar warmth enveloped me. The air was thick with the comforting scents of home-cooked meals. I love hosting friends and family, especially on chilly evenings. There's something magical about gathering them around a table filled with food.
Ingredients
Garnish:
Instructions
Step 1: Prep Your Ingredients
-
Before diving in, gather and prepare all your ingredients. Chop the broccoli, mince the onion and celery, and shred the cheese. This makes cooking smoother and more enjoyable.
Step 2: Make the Roux
-
In a large pot over medium heat, melt the butter. Once it's bubbly, add the flour, stirring continuously for about 2 minutes. The goal is to create a roux, and you want to cook it until it’s light golden brown. This step is key to achieving a thick, creamy soup.
Step 3: Add Aromatics
-
Next, add the finely chopped onion and minced celery. Sauté until the onions become translucent and fragrant, usually about 3 to 4 minutes. This is where your kitchen fills with a heavenly aroma!
Step 4: Incorporate Liquids
-
Slowly whisk in the chicken stock until smooth, followed by the whole milk. Bring this combination to a gentle simmer. Keep stirring to avoid any lumps. What you create here is a velvety broth that lays the foundation of your soup.
Step 5: Broccoli Time!
-
Once simmering, add the broccoli florets. Let them cook for about 5 minutes, or until they are tender but still vibrant in color. Remember, you want your broccoli to maintain some of its crunch for texture!
Step 6: Cheesy Bliss
-
Off the heat, it’s time to stir in the sharp cheddar cheese. Do this gradually, allowing it to melt smoothly into the mix. This is where the soup gets its creamy nature. Stir in the garlic powder and smoked paprika for an extra flavor boost, along with salt and pepper to taste.
Step 7: Serve and Garnish
-
Ladle the soup into bowls. Top generously with additional shredded cheddar cheese. If you’re feeling fancy, sprinkle some chives or parsley on top for that extra pop. It not only looks great but also adds to the flavor!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 178kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 5.6g28%
- Cholesterol 20mg7%
- Sodium 72mg3%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 11g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Unsalted Butter: Using unsalted lets you control the salt levels in your soup. Plus, it’s a richer option for cooking fat.
- Flour: This creates a tasty base and a thickener for your soup. If you’re gluten-free, consider using cornstarch instead.
- Chicken Stock: It’s the liquid gold! Feel free to swap it out with vegetable stock for a vegetarian option. Just ensure it’s low-sodium to keep control over flavor profiles.
- Whole Milk: For a creamier soup, you can substitute this with half-and-half or even cream, but keep in mind this will increase the calorie count.
- Broccoli: Fresh is always best! If you can’t find any, frozen broccoli florets can work, too. Just thaw them before adding to the soup.
