Zesty Broccoli Cheddar Soup

Name: Zesty Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups fresh broccoli florets; 1 carrot, grated; 4 cups chicken broth; 2 cups shredded sharp cheddar cheese; 1 cup heavy cream; 1 tablespoon lemon zest; Salt and pepper to taste; 1/4 teaspoon cayenne pepper; 2 tablespoons all-purpose flour; 2 tablespoons olive oil

🕒 Prep: 10 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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This Zesty Broccoli Cheddar Soup is a delightful twist on a classic comfort dish. With a hint of lemon zest and a touch of cayenne pepper, it's the perfect way to warm up on a chilly day. Let's dive into this creamy, flavorful bowl of goodness!

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Ingredients for Zesty Broccoli Cheddar Soup

Butter is the base for sautéing our aromatics, adding richness to the soup. Next, we have onion and garlic, which build a flavorful foundation. The star, broccoli florets, brings a fresh, earthy flavor and vibrant color. A carrot adds a touch of sweetness and some extra nutrients. Chicken broth provides depth and body, while sharp cheddar cheese infuses a creamy, tangy bite. Heavy cream makes it silky smooth, and the lemon zest brightens the whole dish. A sprinkle of cayenne pepper adds a subtle heat, balanced by seasoning with salt and pepper. Lastly, a drizzle of olive oil before serving enhances the flavors.

Tips & Tricks

For a vegetarian version, use vegetable broth instead of chicken broth.
If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches.
Adjust the cayenne pepper to your heat preference, or omit it entirely for a milder soup.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a warm baguette. A light, crisp salad with a lemon vinaigrette complements the creamy richness of the soup. For extra indulgence, serve with a grilled cheese sandwich on the side.

Frequently Asked Questions

Can I use frozen broccoli?: Yes, you can substitute fresh broccoli with frozen. Just make sure to adjust the cooking time as needed.
How can I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer to a freezer-safe container for up to 3 months.

Zesty Broccoli Cheddar Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Toss in the chopped onion and minced garlic, stirring until they become translucent and fragrant, which should take about 5 minutes. Now, introduce the broccoli florets, grated carrot, and a pinch of cayenne pepper to the pot. Give them a good stir and let them cook for about 5 minutes until they start to soften.

Next, sprinkle flour over the vegetables and stir until it evenly coats them. This will help thicken the soup. Gradually pour in the chicken broth, stirring constantly to avoid any lumps. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the broccoli is tender to your liking.

Once the veggies are cooked through, it's time to blend the soup. Using an immersion blender, carefully blend until smooth. If you prefer a chunkier texture, feel free to leave some pieces intact. Now, stir in the cheddar cheese, heavy cream, and lemon zest. Keep the heat on low, allowing the cheese to melt gently, stirring occasionally.

Taste the soup and adjust the seasoning with salt and pepper as needed. Just before serving, drizzle a bit of olive oil on top for an extra layer of flavor. Serve hot and enjoy!

Why You'll Love This Recipe

Balances creamy cheddar with a citrusy zing.
Quick and easy to prepare, perfect for a weeknight meal.
Packed with nutritious veggies, making it both hearty and healthy.
Freezes well for easy make-ahead meals.

Ingredients

2 tablespoons butter

1 medium onion, chopped

2 cloves garlic, minced

4 cups fresh broccoli florets

1 carrot, grated

4 cups chicken broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream

1 tablespoon lemon zest

Salt and pepper to taste

1/4 teaspoon cayenne pepper

2 tablespoons all-purpose flour

2 tablespoons olive oil

Step-by-step Instructions

1. Melt butter in a large pot over medium heat. Add onion and garlic, sauté until translucent.

2. Stir in broccoli, carrot, and cayenne pepper. Cook for about 5 minutes until the vegetables start to soften.

3. Sprinkle flour over the vegetables and stir to coat evenly.

4. Gradually add chicken broth, stirring constantly. Bring to a simmer and cook until the broccoli is tender, about 15 minutes.

5. Blend the soup with an immersion blender until smooth.

6. Stir in cheddar cheese, heavy cream, and lemon zest. Cook over low heat until the cheese is melted and the soup is heated through.