Broccoli Cheddar Soup – Page 2

Instructions for Broccoli Cheddar Soup

Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds, until fragrant.
Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes, until the flour is lightly golden.
Add Broth and Milk: Gradually pour in the broth and milk, whisking constantly to prevent lumps. Increase the heat and bring the mixture to a simmer.
Cook the Broccoli: Add the broccoli florets to the pot and let the soup simmer for 10-12 minutes, or until the broccoli is tender.
Blend the Soup (Optional): For a smoother texture, use an immersion blender to blend part or all of the soup. If you prefer chunkier soup, leave some broccoli florets intact.
Add Cheese and Seasonings: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is melted and the soup is creamy. Season with salt, black pepper, and a pinch of cayenne or paprika, if desired.
Serve Hot: Ladle the soup into bowls and garnish with extra cheese, croutons, or fresh herbs. Enjoy!

To make this Broccoli Cheddar Soup, you’ll need:

Choose Your Broccoli Wisely: Fresh broccoli is ideal for the best flavor, but frozen broccoli works well in a pinch. If using frozen, thaw it first for quicker cooking.
The Right Cheese Matters: Sharp cheddar cheese gives the soup a bold flavor, but mild or medium cheddar will work if you prefer a milder taste. Avoid pre-shredded cheese, as it may not melt as smoothly.
Adjust Thickness: For a thicker soup, use less broth or add an extra tablespoon of flour when making the roux. If you prefer a thinner consistency, add a little more broth or milk.
Flavor Boosters: A dash of Worcestershire sauce or a squeeze of lemon juice can add extra depth and brightness to the soup.

Broccoli Cheddar Soup is perfect for leftovers. Here’s how to store and reheat it:

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: This soup can be frozen, but the texture may change slightly due to the dairy. To freeze, cool the soup completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Stovetop: Reheat over low heat, stirring frequently. Avoid boiling to prevent curdling.
Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring between each interval until heated through.