Broccoli cheddar soup has long been a comfort food favorite, known for its creamy texture and rich flavor. With just a few simple ingredients and 30 minutes of your time, you can create a homemade version that’s both satisfying and versatile. This small-batch recipe is perfect for two people, but it can easily be doubled or tripled to feed a larger group. Whether you're looking to sneak more veggies into your diet or simply want a hearty meal, this broccoli cheddar soup is sure to hit the spot.
Why This Recipe Works
The key to a great broccoli cheddar soup lies in balancing the flavors and textures. The base of the soup starts with sautéed onions, which are cooked in butter to bring out their natural sweetness. Adding flour to the mix creates a roux, which acts as a thickening agent. This step is crucial because it helps the soup achieve a velvety consistency without being too heavy.
Milk is used to keep the soup light, though you can opt for whole milk or half-and-half if you prefer a richer taste. Chicken broth adds depth and savory notes, while fresh or frozen broccoli provides a healthy dose of nutrients and texture. Sharp cheddar cheese is essential for that bold, cheesy flavor, and grating it yourself ensures a smooth melt into the soup.
Ingredients You'll Need
To make this recipe, you’ll need the following ingredients:
- Onion: White, yellow, or sweet onions work well.
- Butter: Adds a rich aroma and enhances the flavor.
- Flour: Used to create a roux for thickening.
- Milk: 2% milk keeps things light, but whole milk or half-and-half can be used for a creamier result.
- Chicken broth: Store-bought or homemade.
- Broccoli: Fresh or frozen, with a mix of small and large pieces for texture.
- Cheddar cheese: Sharp cheddar is recommended for maximum flavor.
Step-by-Step Instructions
- Sauté the onions: In a small saucepan, cook the onions in butter until they become tender.
- Add the flour, milk, and broth: Stir in the flour, salt, and pepper, then gradually add the milk and chicken broth. Cook and stir until the soup thickens.
- Add the broccoli: Incorporate the broccoli and continue cooking until it's tender.
- Stir in the cheese: Remove the soup from heat and mix in the grated cheddar until fully melted.
Recipe Variations and Tips
This soup is highly adaptable, making it a great canvas for creativity. For an extra boost of nutrition, consider adding cauliflower, carrots, or celery to the mix. Experimenting with different cheeses—such as smoked Gouda, Gruyère, or even habanero cheddar—can give the soup a unique twist. If you're following a vegetarian diet, simply substitute the chicken broth with vegetable broth.
For those concerned about curdling, it's important to add the milk at a medium heat and stir continuously. Using freshly grated cheese instead of pre-shredded options can also prevent a grainy texture. If you're worried about the soup becoming too thin, adding a peeled and diced russet potato before blending can help thicken it up.
How to Store and Reheat
Leftover broccoli cheddar soup can be stored in an airtight container in the refrigerator for up to four days. While freezing is possible, it may cause the soup to become grainy upon thawing. To reheat, use low and slow heat, either on the stovetop or in the microwave, stirring frequently to avoid separation.
Serving Suggestions
Pair this creamy soup with crusty bread for dipping, such as no-knead Dutch oven bread or copycat Olive Garden breadsticks. It also pairs well with a variety of sandwiches or garden salads for a complete meal.
In conclusion, this broccoli cheddar soup is a versatile and comforting dish that’s easy to make and even easier to enjoy. Whether you’re cooking for one or a family, this recipe offers a delicious way to incorporate more vegetables into your diet without sacrificing flavor. So grab your ingredients and get ready to savor a bowl of cheesy broccoli nirvana.
