Cheddar Broccoli Soup

This creamy Cheddar Broccoli Soup is a comforting classic that brings together the goodness of fresh broccoli and sharp cheddar cheese. Packed with flavor and nutrients, this soup is perfect for chilly days or as a hearty lunch option. Plus, it’s easy to make and can be served in a cozy bread bowl for an extra touch of indulgence!

Servings: 6-8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 4 cups fresh broccoli florets (about 1-2 heads of broccoli)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 cups bone broth or vegetable broth

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups sharp cheddar cheese, shredded

• 1/2 teaspoon ground mustard

• Salt and pepper to taste

• A pinch of nutmeg (optional)

• Bread bowls for serving (optional)

Instructions:

1. Prepare the Broccoli: Chop the broccoli into bite-sized florets. If desired, you can also include some chopped carrots for added sweetness and color. Sauté the broccoli (and carrots) in a pan with a little butter or oil for about 5 minutes to soften slightly.

2. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Make a Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to combine. Cook for 2-3 minutes, until the mixture turns a light golden color. This step helps eliminate the raw taste of the flour.

4. Add Liquid: Gradually pour in the broth while whisking to avoid lumps. Once combined, add the milk and continue to whisk until the mixture is smooth. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken.

5. Incorporate Cream and Cheese: Stir in the heavy cream. Gradually add the shredded cheddar cheese, one handful at a time, stirring until fully melted and incorporated. Mix in the ground mustard, salt, pepper, and a pinch of nutmeg if desired. Let the soup simmer for an additional 5-10 minutes to meld the flavors.

6. Combine with Vegetables: Add the sautéed broccoli and carrots to the soup. For a chunkier texture, leave the vegetables whole. For a smoother consistency, use an immersion blender to puree the soup until you reach your desired texture.

7. Serve: Ladle the soup into bowls or serve in warm bread bowls for a delightful presentation. Enjoy with a sprinkle of extra cheese on top if desired!

Additional Tips:

• For a lighter version, you can substitute half-and-half for the heavy cream.

• Add extra vegetables such as cauliflower or spinach for added nutrition.

• This soup freezes well; just be mindful that the texture may change slightly upon reheating.

Reheating Tips:

• Stovetop: Reheat the soup in a saucepan over low to medium heat, stirring occasionally, until warmed through.

• Microwave: Place soup in a microwave-safe bowl and cover with a microwave-safe lid. Heat in 30-second intervals, stirring in between, until hot.