1. How do I make Broccoli Cheddar Soup?

To prepare Broccoli Cheddar Soup, sauté onions and garlic in butter until softened. Add flour to create a roux, then gradually incorporate chicken broth and milk, stirring continuously. Add chopped broccoli and cook until tender. Finally, stir in shredded cheddar cheese until melted and the soup is smooth.

2. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used in place of fresh. There's no need to thaw it beforehand; simply add it directly to the soup during cooking.

3. How can I make the soup thicker?

To achieve a thicker consistency, you can blend a portion of the soup after cooking and then return it to the pot. Alternatively, adding more flour to the roux or incorporating a small amount of cornstarch can also help thicken the soup.

4. What type of cheddar cheese is best for the soup?

Sharp cheddar cheese is commonly used for its robust flavor. However, you can experiment with other cheeses like Monterey Jack, Havarti, or Gruyère for different taste profiles. It's recommended to shred the cheese yourself, as pre-shredded varieties may not melt as smoothly.

Broccoli Cheddar Soup Recipe: Easy, Creamy, and Delicious Food

Broccoli Cheddar Soup: A Classic Comfort Dish Made Simple

This Broccoli Cheddar Soup is the ultimate comfort food. Creamy, cheesy, and packed with tender broccoli, it’s perfect for cozy meals at any time of year. With a simple, homemade recipe that’s easy to whip up, you can enjoy this rich, velvety soup that’s as nutritious as it is indulgent.

Total Time: 35 minutes
Yield: 4 servings

Ingredients

Butter
Onion, finely diced
Garlic, minced
Flour
Milk
Heavy cream
Chicken or vegetable broth
Broccoli florets (fresh or frozen)
Carrots, shredded or julienned
Sharp cheddar cheese, shredded

Instructions

Melt butter in a large pot over medium heat. Add diced onions and sauté until soft and fragrant. Stir in garlic and cook for an additional minute.
Add flour to create a roux, stirring constantly to avoid lumps.
Gradually whisk in milk and broth until smooth. Continue stirring until the mixture thickens.
Add broccoli florets and shredded carrots. Cover and simmer on low for about 15 minutes, until the broccoli is tender.
Optionally, blend part or all of the soup with an immersion blender for a smoother texture.
Stir in shredded cheddar cheese and allow it to melt into the soup.
Ladle the soup into bowls and garnish with extra cheese, croutons, or chives.

Notes

Freshly grated cheese melts more smoothly than pre-shredded cheese.
For a thicker soup, blend a portion or add more flour to the roux.
The soup can be made vegan by using plant-based milk, vegan cheese, and olive oil.
Avoid overcooking the broccoli for the best flavor and texture.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Serving
Calories: 320
Sugar: 5g
Sodium: 800mg
Fat: 22g
Carbohydrates: 20g
Fiber: 3g
Protein: 12g
Cholesterol: 60mg

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