Broccoli soup with cheddar cheese
This creamy broccoli soup is enriched with cheddar cheese and seasoned with tarragon for added flavor. It’s a comforting dish perfect for any occasion, ready in just a few simple steps.
Cook time 25 min
Prep time 15 min
Ingredients:
6 tbsp butter2 lb broccoli
1 onion
2 garlic cloves
1 tsp tarragon (estragon)
1 cup heavy whipping cream
3 tbsp all-purpose white wheat flour
6.50 cup chicken broth
2 cups cheddar cheese
Broccoli soup with cheddar cheese is a comforting and delicious dish that combines fresh broccoli with the rich, creamy flavors of cheddar cheese and heavy whipping cream. This recipe is perfect for a cozy night in and can be enjoyed as a starter or a main course. Follow these simple steps to create a comforting bowl of soup that is sure to please.
Instructions:
- Wash and cut the broccoli into florets.
- Dice the onion.
- Mince the garlic cloves.
- Shred the cheddar cheese, if not pre-shredded.
- In a large pot, bring water to a boil.
- Add the broccoli florets and cook for about 5 minutes, until they are tender but still a vibrant green.
- Drain the broccoli and set aside.
- In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.
- Sprinkle in the 3 tablespoons of all-purpose flour and stir continuously for about 2-3 minutes. This will help cook out the raw flour taste and create a thickening agent for the soup.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Bring the mixture to a simmer, and let it cook until it starts to thicken, about 5 minutes.
- Add the cooked broccoli florets to the pot.
- Use an immersion blender to carefully blend the soup until it reaches your desired level of smoothness. If you prefer a chunkier soup, blend less. (Alternatively, you can transfer the soup in batches to a countertop blender.)
- Add 1 teaspoon of tarragon to the pot.
- Stir in 1 cup of heavy whipping cream.
- Continue to cook the soup over low heat, stirring occasionally.
- Gradually add the shredded cheddar cheese to the soup, stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
- Taste the soup and adjust salt and pepper to your preference.
- Ladle the hot broccoli and cheddar soup into bowls.
- Garnish with extra shredded cheddar cheese if desired.
- Serve immediately with crusty bread or croutons.
Your broccoli soup with cheddar cheese is now ready to be served! This rich and creamy soup is perfect for a cozy meal at home. Garnish with additional shredded cheddar cheese or fresh herbs for an extra touch of flavor and enjoy it with crusty bread on the side. Whether you serve it as a starter or a main course, this soup is sure to be a hit with family and friends.
Broccoli soup with cheddar cheese FAQ:
Cook the broccoli florets in boiling water for about 5 minutes until they are tender but still vibrant green. Drain them and set aside before adding to the soup.
To thicken the soup, allow it to simmer longer after adding the chicken broth. For a thinner soup, you can add more chicken broth or cream after blending.
Yes, you can use half-and-half or whole milk as a lighter substitute for heavy cream, but note that the soup will be less creamy and may not thicken as much.
Both sharp and mild cheddar cheese work well, but sharp cheddar will offer a stronger cheese flavor. Feel free to mix cheeses for additional depth.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, but be careful not to bring it to a full boil to prevent curdling.
Tips:
- Use fresh broccoli for the best flavor and texture. Frozen broccoli can be used in a pinch, but fresh is always better.
- When blending the soup, be cautious with hot liquids. Allow the soup to cool slightly and blend in batches if necessary.
- Season your soup to taste. Add salt and pepper gradually and adjust according to your preference.
- For a smoother texture, strain the soup after blending to remove any remaining broccoli pieces.
- Experiment with different cheeses. While cheddar is classic, try combining it with Gruyere or adding a splash of Parmesan for more depth of flavor.
Nutrition per serving
6 ServingsCalories 430kcal
Protein 18g
Carbohydrates 18g
Fiber 4.25g
Sugar 4.96g
Fat 33g
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