This 30-minute broccoli cheddar soup is a high-quality comfort food! The main attraction factor of this cream-based soup is the broccoli with the cheese content being the second thing to please slurpers and vegetables.
Ingredients for Broccoli Cheddar Soup
These are the main things you will have to make a broccoli cheddar soup like this:
Broccoli: Chop it into bite-sized pieces to insure you include broccoli in every spoon.
Onion and garlic: They are the backbones of the flavor profile.
Butter and flour: Together they develop the golden basis for the thick texture.
Milk: This ingredient is what makes the soup perfectly smooth and creamy. To make it a little less heavy I use almond milk instead of whole milk although whole milk is the best. The principle of the substitution is still good, but it is more immediate. Being able to make it myself is sure a bonus as well.
Vegetable broth: It is always possible to buy the broth at a store or make it at home.
Carrot: Slice it thinly or cut it into even thin strips. Julienned carrots go well as they are like grated cheese making the dish look like it has cheese and thus have an entertaining and cheesy appearance.
Dijon mustard: A slightly mustard and velvet flavor.
Cheddar cheese: It is best for the leading role. Aged cheddar is the most loved by me, but if you like, you can use a milder kind as well.
Salt and pepper: The spices to season everything up in your soup.
Tips for Making the Best Broccoli Cheese Soup
Grate the cheese yourself: Packaged shredded cheese may be mixed with some agents that interfere with the melting process. Purchasing a brick and grating it yourself will give cream soup the best quality.
Whisk continuously: By whisking while adding both flour and milk, the flour doesn’t burn and the milk gets mixed evenly for a smooth and thickened soup.
Cook the cheese over low heat: Oftentimes, a hot pot and cheese melting results in a thin texture. Thus, you have to follow this method: turn the heat low and add the cheese piece by piece, continuing to stir between each addition.
Reheat on the stove: When you have some remainder, instead of reheating in a hurry, you are going to have to warm it through on the stove at a safe and slow pace. This is a method to keep the soup thick and creamy. Do not use the microwave as it may separate the soup.
Broccoli Cheddar Soup Recipe
Ingredients:
- 4 tbsp unsalted butter
- 1 medium yellow onion, chopped
- ½ tsp sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups of chopped broccoli florets
- 1 large carrot, julienned, and finely chopped
- ½ tsp Dijon mustard
- 8 oz shredded cheddar cheese (about 2 heaping cups)
- Option: For homemade croutons serving
Instructions:
In a large pot or Dutch oven, let the butter melt over medium heat. Next, you add the onion, salt, and several spins of pepper. Stir well and cook for about 5 minutes; the onions should become thoroughly softened. Then add the garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1–2 minutes, until golden.
Gradually pour the milk and keep whisking slowly. Next, add the broccoli, carrot, and mustard, and stir. Leave to cook for 15 to 20 minutes, or until the broccoli gets soft.
Start slowly but continue to mix in the cheese until it is entirely melted and the consistency becomes creamy. Adjust your seasoning proportion to your taste. The whole dish will be best served with croutons.
