Quick And Easy Broccoli Cheddar Soup Recipe
When I think of comfort food, broccoli cheddar soup instantly comes to mind. It’s rich, creamy, and oh-so-satisfying. This recipe offers a quick and easy version that doesn’t skimp on flavor.
Equipment
- Large pot
Ingredients
- 2 cups chicken broth
- 2 cups whole milk
- 5 tablespoons unsalted butter
- ½ medium onion finely chopped
- ⅓ cup all-purpose flour
- 1 celery stalk finely diced
- 2 ½ cups broccoli florets chopped into bite-sized pieces
- 2 cups shredded sharp cheddar cheese
For Garnish:
- 1 cup shredded sharp cheddar cheese optional, for extra cheesy goodness
- ½ teaspoon garlic powder adds depth and savory warmth
Instructions
Step 1: Sauté the Base
- Start by melting the butter in a large pot over medium heat. Toss in the chopped onions and celery. Allow them to cook until softened, which should take about 3-4 minutes. Stir occasionally. Not a bad moment to sniff that buttery aroma, is it?
Step 2: Create the Roux
- Sprinkle the flour into the pot. Whisk it quickly to combine with the buttery veggies, cooking for an additional minute. This creates a roux, which thickens our soup and gives it a nice body.
Step 3: Introduce the Liquids
- Gradually add the chicken broth, whisking continuously. After that, pour in the whole milk. This will create the creamy base of our soup. Bring everything to a gentle simmer while stirring. You want to see it gently bubbling, not boiling furiously.
Step 4: Add the Broccoli
- Once your mixture has thickened slightly, add the chopped broccoli florets. This part’s key—let everything cook for about 10 minutes, or until the broccoli is tender but still vibrant in color. You don’t want mushy broccoli bathing in soup.
Step 5: Stir in the Cheese
- Lower the heat and stir in the shredded sharp cheddar. Mix until completely melted and blended into the soup. This is the moment the whole kitchen fragrance skyrockets! Season with salt, pepper, and garlic powder to taste.
Step 6: Serve!
- Ladle your delicious soup into bowls. If you’re feeling indulgent, top with more shredded cheddar. Serve with warm bread or a fresh salad. Dive in, savor every bite, and enjoy the fruits of your labor!
Notes
- Prep Ahead: Chop your veggies and measure your ingredients in advance. It saves headaches when it’s cooking time.
- Adjust the Cheese: If you prefer a creamier soup, feel free to increase the amount of cheese. It won’t hurt!
- Use Fresh Broccoli: Frozen is fine, but fresh broccoli gives a better texture and flavor. Try to find florets that are bright green.
- Blend It: For a smooth texture, blend the soup after cooking for a creamy consistency. Just take care to allow the soup to cool slightly before blending.
- Garnish Creatively: Consider adding bacon bits, croutons, or even toasted pumpkin seeds for texture on top of your bowl.
Nutrition
Calories: 330kcalCarbohydrates: 28gProtein: 10gFat: 20gFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!