If you're looking for a comforting bowl of soup that combines the earthy goodness of broccoli with the creamy richness of cheddar, you're in the right place. This Broccoli and Cheddar Soup is perfect for those chilly nights or when you just need a cozy meal to warm you up from the inside out.
Broccoli is the star of the show, providing a lovely green color and a mild yet distinct flavor. Using both the florets and stems ensures no part goes to waste. Onion and garlic form the aromatic base, giving the soup a depth of flavor. Unsalted butter is used to create the roux, which thickens the soup and adds a rich, buttery taste. All-purpose flour helps the roux by acting as the thickening agent. Chicken broth brings a savory depth, though vegetable broth can be substituted for a vegetarian version. Half-and-half provides creaminess without being too heavy, while sharp cheddar cheese adds a tangy, rich flavor that pairs beautifully with the broccoli. Salt, pepper, and a touch of nutmeg enhance all the flavors, giving the soup a well-rounded taste. Finally, a bit of olive oil is used to sauté the aromatics initially.
This soup pairs wonderfully with a slice of crusty bread or a warm baguette. For a heartier meal, serve it with a grilled cheese sandwich. A side salad with a light vinaigrette can also complement the rich creaminess of the soup.
Start by preparing your broccoli. Cut the head into florets and don't forget to roughly chop the stems. They add great texture and flavor to the soup. In a large pot, heat up a tablespoon of olive oil over medium heat. Once it's shimmering, toss in your diced onion and minced garlic. Sauté them until they're soft and fragrant, which should take about 5 minutes.
Next, add the butter to the pot. Let it melt completely before stirring in the flour to form a roux. Cook this mixture for a couple of minutes to get rid of the raw flour taste. Now, gradually whisk in the chicken broth. Make sure you do this slowly to avoid lumps, resulting in a smooth, creamy base.
Add your broccoli to the pot, cover, and let it all simmer for about 15 minutes or until the broccoli is tender. If you have an immersion blender, now's the time to use it. Blend the soup until it's smooth, or leave a few chunks if you prefer a bit of texture.
Once blended, stir in the half-and-half. Allow the soup to gently heat for another 5 minutes, but keep an eye on it to make sure it doesn't boil. Now comes the fun part — gradually add the cheddar cheese, stirring continuously until it melts into the soup. Finally, season with salt, pepper, and a pinch of nutmeg. Give it a taste and adjust the seasoning if needed. Serve hot and enjoy!
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