Warm, comforting, and oh-so-cheesy, this Broccoli & Aged Cheddar Soup is your go-to dish for those chilly nights when you need something hearty and satisfying. Packed with flavor and easy to whip up, it’s a cozy bowl of goodness that your family will love.
The secret to this soup's rich flavor starts with butter, which provides a luscious base for sautéing the onion and garlic. These aromatics lay the groundwork with their savory goodness. Adding broccoli florets not only gives the soup its vibrant color but also boosts its nutritional value. The carrots lend a touch of sweetness and a lovely orange hue.
We use chicken broth to add depth without overwhelming the fresh veggie flavors. The heavy cream brings that silky, creamy texture we crave in a good soup. Of course, the star of the show is the aged cheddar, which melts into the soup, infusing it with sharp, tangy goodness. Finally, we enhance the flavor with a bit of mustard powder and smoked paprika for a subtle kick and smoky undertone.
This soup is a match made in heaven with a slice of crusty sourdough or a warm baguette. For a little something extra, sprinkle some crispy bacon bits or chopped chives on top. If you're feeling adventurous, serve it in a bread bowl for a rustic touch.
Start by melting the butter in a large pot over medium heat. Once it's melted, toss in the diced onion and minced garlic. Sauté these until the onion turns translucent, which should take about 5 minutes. This step will make your kitchen smell wonderful and forms the aromatic base of your soup.
Next, add the broccoli florets and diced carrots to the pot. Stir them around a bit, letting them cook for about 5 minutes until they begin to soften just slightly. You don't want them too soft at this stage because they'll continue cooking in the broth.
Pour in the chicken broth and bring the whole mixture to a gentle simmer. Continue cooking for another 10-12 minutes, and test the vegetables with a fork. They should be tender but not mushy.
Turn the heat down to low and stir in the heavy cream. Gently heat through until the soup is warmed but not boiling. Now, gradually add the shredded aged cheddar, stirring constantly. This ensures a smooth, cheesy texture without clumps.
Season your soup with salt, pepper, mustard powder, and smoked paprika. Adjust the spices to suit your palate. Finally, use an immersion blender to blend the soup to your preferred consistency. I like to leave a few broccoli bits for a bit of texture.
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