Broccoli Cheddar Soup is a classic comfort dish, but this version has a little twist that takes it to the next level — a hint of smoked paprika and nutmeg. These spices add depth and warmth, perfect for cozy nights.
The star of this dish is clearly the broccoli florets, bringing a fresh, vibrant green color and a mild flavor that pairs wonderfully with cheese. Olive oil is used for sautéing, giving a subtle fruity base note. The onion and garlic offer a savory aromatic foundation, crucial for a well-rounded soup. Chicken broth serves as the liquid base, adding depth without overpowering. Heavy cream makes the soup luscious and smooth, while sharp cheddar cheese lends its robust, tangy flavor. Smoked paprika and ground nutmeg are the secret ingredients here, adding warmth and a slight smokiness. Finally, a touch of salt and pepper perfects the seasoning, and a bit of unsalted butter enriches the texture. And don't forget the crusty bread — essential for scooping up every last drop.
This Broccoli Cheddar Soup pairs beautifully with a simple green salad dressed in a light vinaigrette, offering a refreshing contrast. A sprinkle of extra cheddar cheese or some freshly cracked black pepper on top makes for a delightful garnish. For a heartier meal, serve alongside grilled chicken or a savory quiche.
Start by heating up your pot over medium heat and add in the olive oil. Once it’s shimmering, toss in the diced onion and minced garlic. You’ll want to sauté them until the onion is soft and translucent. This usually takes about 5 minutes.
Next, stir in your broccoli florets. Let them cook for about 3 minutes — this helps them start to soften and soak up those onion and garlic flavors.
Now, pour in the chicken broth. Bring the whole mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This will ensure the broccoli is perfectly tender.
Once the simmering is done, remove the pot from the heat. Carefully blend the mixture until it’s smooth. You can use an immersion blender directly in the pot or transfer the soup to a countertop blender in batches.
Return the blended soup to the pot on the stove over low heat. Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup is smooth and creamy.
Season your soup with smoked paprika, ground nutmeg, and a little salt and pepper. Give it a taste and adjust as needed. Let it simmer for another 5 minutes to let the flavors meld together.
When you’re ready to serve, ladle the soup into bowls and pair it with some crusty bread. Enjoy!
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