When it comes to comfort food, few dishes can compete with the heartwarming appeal of a rich, creamy soup. This Broccoli and Cheese Soup is a perfect example, combining the earthy flavors of broccoli with the sharpness of cheddar cheese. It’s a dish that promises a velvety texture and a depth of flavor that is both satisfying and indulgent. Ideal for a cozy night in or a hearty family dinner, this soup is sure to become a favorite in your recipe collection.

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Ingredients

To create this delightful Broccoli and Cheese Soup, you’ll need a balanced mix of fresh vegetables, rich dairy, and flavorful seasonings. Start with ⅓ cup of all-purpose flour and ⅓ cup of butter, which form the base of the soup’s roux, providing a thick, creamy texture. You’ll need 2 cups of good-quality, low sodium chicken stock to enhance the flavor without overwhelming it. The creaminess comes from 3 cups of half-and-half, evaporated milk, or regular milk, depending on your preference. For aromatics, include 1 chopped yellow onion and 4 cloves of finely chopped or minced garlic, which add a subtle sweetness and depth. Season with ¾ teaspoon of salt and ½ teaspoon of cracked black pepper, adjusting to taste. Enhance the savory notes with 1 teaspoon each of vegetable stock powder or chicken bouillon powder, mustard powder, and garlic powder. Finally, the stars of the show: 1 pound of broccoli florets, cut into small pieces, 2 large carrots, peeled and grated, and 2 cups of low-fat sharp cheddar cheese to melt into a luscious finish.

Step-by-Step Instructions

Begin by melting the butter in a large pot or Dutch oven over medium heat. Once the butter is melted, add the chopped onion and sauté until it becomes fragrant, about 2 minutes. Add the garlic and continue to cook for another minute. Sprinkle in the flour and whisk constantly, allowing it to cook for a few minutes until it turns golden brown.

Lower the heat to medium-low and gradually pour in the chicken stock and half-and-half. Stir continuously to incorporate the flour into the liquid, ensuring a smooth mixture. Season the soup with salt, pepper, stock powder, mustard powder, and garlic powder. Stir well and let the mixture cook and thicken for about 5 minutes, stirring occasionally.

Next, add the broccoli florets and grated carrots to the pot. Allow the soup to gently simmer for another 20 minutes, or until the broccoli is fully tender. Stir in the cheddar cheese until it melts and combines smoothly with the soup. Taste and adjust the seasoning with additional salt and pepper if necessary. Serve hot, ideally with fresh bread rolls for a complete, hearty meal.

Recipe Tips

Achieving the Ideal Consistency: To ensure your soup is perfectly creamy, make sure to whisk the flour thoroughly into the butter and cook it long enough to get rid of any raw flour taste. If the soup is too thick, you can thin it with a bit more milk or stock.
Alternative Ingredients and Substitutions: If you prefer a different flavor profile, consider using vegetable stock instead of chicken stock. For a richer taste, you can substitute the low-fat cheddar with a full-fat variety or even a mix of cheeses.
Making the Soup Ahead and Storing Leftovers: This soup can be made a day in advance and stored in the refrigerator. Reheat gently over low heat, adding a splash of milk or stock to thin it if needed. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

What to Serve With This Recipe

Perfect Bread Rolls and Other Side Dishes: Serve this soup with warm, crusty bread rolls or garlic bread. For a lighter side, a simple green salad with a vinaigrette can provide a refreshing contrast.
Beverage Pairings to Complement the Soup: Pair the soup with a crisp white wine, such as a Sauvignon Blanc, or a light beer to balance the richness. For non-alcoholic options, a sparkling water with lemon or a hot cup of herbal tea can be delightful.
Additional Toppings to Enhance the Flavor: Top your soup with a sprinkle of extra cheddar cheese, a dollop of sour cream, or a handful of crispy bacon bits. Freshly chopped chives or parsley can add a pop of color and freshness.

Variations and Additions

Customizing with Different Vegetables or Cheeses: Feel free to add other vegetables like cauliflower, potatoes, or leeks. Different cheeses, such as Gruyère or Parmesan, can also bring unique flavors to the soup.
Adding Protein Like Chicken or Bacon: For a more filling meal, add cooked, shredded chicken or crispy bacon bits. These proteins blend seamlessly with the creamy base.
Seasonal Variations to Try: In the summer, consider adding fresh corn kernels for a touch of sweetness. In the winter, a bit of nutmeg or a dash of cayenne pepper can add warmth and spice.

Frequently Asked Questions

Common Questions and Detailed Answers: Can I use frozen broccoli? Yes, but fresh broccoli will provide a better texture. What can I use instead of half-and-half? Regular milk or a mix of milk and cream can work as substitutes.
Troubleshooting Tips for Common Issues: If your soup is too thick, add more stock or milk gradually. If it’s too thin, let it simmer uncovered to reduce and thicken.
Advice on Reheating and Storing the Soup: Reheat the soup gently over low heat, adding a bit of liquid if needed. Store leftovers in an airtight container in the fridge for up to 3 days.

This Broccoli and Cheese Soup is a true comfort food classic, offering a perfect blend of creamy texture and rich flavors. Easy to make and incredibly satisfying, it’s sure to become a staple in your home. Give this recipe a try, and don’t hesitate to share it with friends and family. For more delicious recipes and cooking tips, explore our collection and discover new favorites to enjoy.

Ingredients

⅓ cup all-purpose flour or plain flour
⅓ cup butter
2 cups low sodium chicken stock (use good-quality stock)
3 cups half-and-half, evaporated milk, or regular milk
1 yellow onion, chopped
4 cloves garlic, finely chopped or minced
¾ teaspoon salt (adjust to taste)
½ teaspoon cracked black pepper (adjust to taste)
1 teaspoon vegetable stock powder or chicken bouillon powder
1 teaspoon mustard powder
1 teaspoon garlic powder
1 pound broccoli florets, cut into small pieces
2 large carrots, peeled and grated
2 cups low-fat sharp cheddar cheese

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Sauté the chopped onion until it becomes fragrant, about 2 minutes. Add the garlic and cook for another minute. Sprinkle in the flour and whisk constantly, cooking for a few minutes until it turns golden brown.

Reduce the heat to medium-low and gradually add the chicken stock and half-and-half, stirring continuously to incorporate the flour into the liquid. Season with salt, pepper, stock powder, mustard powder, and garlic powder. Stir well and let the mixture cook and thicken for approximately 5 minutes, stirring occasionally.

Add the broccoli florets and grated carrots to the pot. Allow the soup to gently simmer for another 20 minutes, until the broccoli is fully tender. Stir in the cheddar cheese until just melted and well combined. Taste and adjust the seasoning with additional salt and pepper if necessary.

Serve hot with bread rolls for a hearty meal.