Soup Season: Cheddar Broccoli Soup is up first 😮💨🔥
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, chopped
½ teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, chopped
¼ cup all-purpose flour
2 cups whole milk or unsweetened almond milk
2 cups vegetable broth
3 cups chopped broccoli florets
1 large carrot, julienned or finely chopped
½ teaspoon Dijon mustard
8 ounces shredded cheddar cheese, about 2 heaping cups
Instructions
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons or bread if desired
#delicioussoup #yummysoup #30minutemeals #momlife #savorysoups
Okay, so you've got the basic recipe down for this amazing cheddar broccoli soup, and trust me, it's a winner! But let me share a few extra tips and tricks I've picked up to make your soup even more incredible, especially for those cozy Soup Szn evenings. First off, for that ultimate creamy texture, don't rush the cheese! Adding it slowly, stirring constantly after each addition, is key to preventing a clumpy mess. I always use freshly shredded cheddar because pre-shredded varieties often have anti-caking agents that can make your soup a little grainy. If you want it super silky smooth, an immersion blender is your best friend. Just a few pulses in the pot after the broccoli is tender can transform the texture completely – but be careful not to over-blend if you like some small broccoli chunks! Want to make it a heartier meal? Sometimes I’ll sauté some diced chicken breast with the onions, or even add some leftover rotisserie chicken towards the end. It turns it into a complete protein-packed dinner. And while cheddar is classic, don't be afraid to experiment with a mix! A little sharp white cheddar or even a touch of smoked gouda can add a fantastic depth of flavor. For a slight kick, a tiny pinch of cayenne pepper or a dash of hot sauce can really elevate the taste without making it spicy. For those busy weeknights (and we all know how those go!), this soup is a lifesaver. You can prep your veggies ahead of time – chop the onion, garlic, and broccoli. If you're really in a pinch, frozen broccoli florets work perfectly fine; just add them directly to the pot. This makes it truly a 30-minute meal! Beyond croutons, I love serving this soup with some crusty artisan bread for dipping, or even a simple side salad to balance out the richness. A grilled cheese sandwich is also a match made in heaven if you're going for ultimate comfort food vibes. Storing leftovers? This soup actually tastes even better the next day! Just make sure to cool it completely before transferring it to an airtight container. When reheating, do it gently on the stovetop over low heat, stirring frequently. Sometimes it might thicken up a bit, so I occasionally add a splash of milk or broth to thin it back to my preferred consistency. Avoid boiling it vigorously, as this can sometimes cause the cheese to separate. And if your soup ever turns out too thin for your liking, you can always make a quick slurry with a tablespoon of flour or cornstarch mixed with a little cold water, then whisk it into the simmering soup until it thickens. If it's too thick, simply add more broth or milk until it reaches your desired consistency. Mastering this classic soup means you'll have a cozy, delicious meal ready whenever that chilly Soup Szn craving hits!
Minus the 🧅 🔥❤️