Velvety Broccoli-White Cheddar Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Velvety Broccoli-White Cheddar Soup is the perfect blend of comfort and flavor, ideal for those cozy nights when you crave something warm and nourishing. The sharpness of white cheddar complements the earthiness of broccoli, creating a creamy, satisfying soup that you'll want to make again and again.

Ingredients for Velvety Broccoli-White Cheddar Soup

Broccoli florets are the star of this dish, providing a hearty base and a vibrant green color. Unsalted butter is used to sauté the aromatics, giving the soup a rich flavor. Onion and garlic add depth and a savory note, essential for a well-rounded taste.

All-purpose flour acts as a thickening agent, creating that luscious, velvety texture. Vegetable broth forms the liquid base, infusing the soup with additional flavor. Whole milk lends creaminess while keeping the soup light.

White cheddar cheese is the highlight, adding a sharp, tangy flavor that balances the dish. A pinch of salt, black pepper, and nutmeg enhances the overall flavor profile. Olive oil aids in sautéing, and a hint of lemon zest brightens up the final dish.

Tips & Tricks

  • Use fresh broccoli for the best flavor and texture; frozen can work in a pinch but may alter the soup's consistency.
  • If you prefer a chunkier texture, reserve some cooked broccoli florets before blending and add them back in afterward.
  • For a stronger cheese flavor, use an aged white cheddar.

Serving Suggestions

This soup pairs beautifully with crusty bread or a simple side salad. Try a slice of garlic toast for dipping, or serve alongside a sandwich for a more substantial meal. A sprinkle of extra cheese or a dollop of sour cream on top adds a nice finishing touch.

Frequently Asked Questions

Can I use a different type of cheese?
Yes, sharp cheddar or Gruyère are great alternatives.
Is it possible to make this soup vegan?
Substitute the butter with a plant-based alternative, use almond or coconut milk, and opt for nutritional yeast instead of cheese.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Velvety Broccoli-White Cheddar Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, letting them sauté until the onions are translucent, which should take about five minutes. The aroma will be quite inviting, signaling it's time for the next step.

Sprinkle in the all-purpose flour, stirring continuously for another minute to cook it through. This step ensures you don't end up with a floury taste in your soup. Gradually whisk in the vegetable broth, making sure to keep the mixture smooth and lump-free.

Bring the mixture to a gentle simmer, then add the broccoli florets. Cover the pot and let it cook until the broccoli is tender, about ten minutes. This is where the flavors start melding beautifully.

Using an immersion blender, blend the soup until smooth. If you don't have one, carefully transfer the soup to a blender in batches. Once smooth, return it to the pot, add the whole milk, and bring it to a gentle simmer again.

Stir in the white cheddar cheese, salt, black pepper, and nutmeg. Stir until the cheese is fully melted and the soup is creamy. Remove from heat, stir in lemon zest, and adjust seasoning before serving.

Why You'll Love This Recipe

  • Rich and creamy texture without being overly heavy.
  • Quick and easy, ready in under an hour.
  • Uses simple ingredients you likely already have.
  • Perfect for meal prep or freezing for later.

Ingredients

4 cups broccoli florets
4 tablespoons unsalted butter
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups vegetable broth
1 1/2 cups whole milk
2 cups shredded white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon olive oil
1/2 teaspoon lemon zest

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 5 minutes.
2. Stir in the flour, cooking for another minute while continuously stirring.
3. Gradually whisk in the vegetable broth, ensuring smoothness and no lumps.
4. Bring the mixture to a gentle simmer, then add the broccoli florets. Cover and cook until broccoli is tender, about 10 minutes.
5. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
6. Return the soup to the pot, add the milk, and bring to a gentle simmer.
7. Stir in the white cheddar cheese, salt, pepper, and nutmeg until cheese is fully melted and the soup is creamy.
8. Remove from heat, stir in lemon zest, and adjust seasoning as needed before serving.

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