Soup Season: The Ultimate Comfort Food
As the weather starts to cool, soup season is quickly heating up! Fall is the best season to start ditching that pan and using your pots. Feeling cozy and craving comfort food? Our Broccoli cheddar soup is the right soup for you. Our recipe has the perfect touch of creamy and savory. Enjoy the sweet bits of carrots and the hearty taste of your garden fresh broccoli. It's the best time to use your broccoli from the garden if you have any.
Broccoli cheddar soup is a creamy and comforting soup that combines the earthy flavors of broccoli with the rich and cheesy goodness of cheddar. This popular soup is a favorite in many households and restaurants, known for its hearty and satisfying qualities. It's a perfect choice for a warm and cozy meal, especially on a chilly day. The soup's velvety texture and the harmonious blend of broccoli and cheddar make it a beloved classic in the world of soups. Whether enjoyed as a starter, a main course, or a side dish, broccoli cheddar soup is sure to please your palate and provide a comforting, soul-soothing dining experience. This soup is an easy dinner to cook in under an hour that hits the spot and quick enough for a weeknight.
4 cups fresh broccoli florets (about 2 heads of broccoli)
1 small onion, chopped
1 cup carrots, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded sharp cheddar cheese
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and pepper to taste
Optional toppings: croutons, extra shredded cheddar cheese
Prepare the vegetables: Wash the broccoli florets and carrots and cut them into bite-sized pieces. Set aside
Sauté onions and garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until they become translucent and fragrant.
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to make a roux, which will help thicken the soup.
Pour in the chicken or vegetable broth, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes or until the broccoli is tender.
Using an immersion blender or regular blender (in batches if needed), carefully puree the soup until it's smooth. If using a regular blender, return the soup to the pot after blending.
Stir in the heavy cream and shredded cheddar cheese. Keep stirring over low heat until the cheese is fully melted and the soup is creamy. Be careful not to boil the soup once the cheese is added to prevent it from becoming grainy. Season with salt and pepper to taste. Enjoy!