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Cheddar Broccoli Soup Recipe
1. Saute the Celery and Onions
Melt the butter in a large saucepan over medium heat. For about 5 minutes, or until softened and aromatic, sauté the onion, garlic, and carrots.
2. Develop the Roux
To make a paste, slowly add the flour to the sautéed veggies while stirring continuously. Let it cook for a minute or two to get rid of the raw flour flavor.
3. Mix in the Fluids
Be careful not to leave any lumps in the roux as you slowly whisk in the milk and broth. Reduce heat to low and simmer, stirring occasionally.
Step 4: Saute the Broccoli
Simmer the chopped broccoli for about 10 to 15 minutes, or until it reaches tenderness.
5. Combine, if desired
Puree some or all of the soup with an immersion blender for a creamier consistency. Leave this part out if you want a chunkier consistency.
6. Sixth, Top with Cheese
Take the saucepan off the heat and slowly incorporate the crumbled cheddar cheese until it melts and becomes smooth. To keep the soup from curdling, do not boil it after adding the cheese.
7. Serve after seasoning.
Season to taste with salt, pepper, and, if desired, a touch of nutmeg. Top with anything you choose and enjoy while it’s hot!
Some Recommended Side Dishes with Broccoli Cheddar Soup
Perfect accompaniments for this soup include:
. Sourdough or a warm baguette, two types of crusty bread, are ideal for dipping.
. To add a garlicky touch, try these garlic breadsticks.
. As a refreshing counterpoint to the rich soup, a crisp green salad is the perfect accompaniment.
. Advice on Making the Finest Broccoli Cheddar Soup
. Make Cheese Shreds at Home: It’s not uncommon for pre-shredded cheese to include chemicals that make it less melt-y.
. Keep the heat low and consistent; otherwise, the milk and cheese may separate due to the high heat.
. Use Fresh Broccoli: Although frozen broccoli may do, the taste and texture will be much improved with fresh broccoli.
. Get the Texture You Want: Puree the soup to a silky consistency or add texture by leaving some broccoli bits in.
Heat and Storage
. For up to four days in the fridge, seal in an airtight container.
. Storage in the freezer: up to three months. Reheating may cause a little texture change, so keep that in mind.
. Reheat by heating in a microwave on a low setting while stirring periodically or by heating on a stovetop over low heat.
Answers to Common Questions
Would other kinds of cheese work?
. Of course! Although cheddar is the most traditional, other cheeses such as Gruyère, Monterey Jack, or a combination of the two may provide a special touch.
Am I able to cook this soup without gluten?
. Sure thing. For a thickening agent, try cornstarch
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