A cheesy, rich and indulgent soup.
Broccoli Cheddar Soup
Broccoli cheddar soup is by far one of my favorites. And to think, I used to pass it up all the time when I was younger. I missed out for all of those years! 😆 This soup is easy to make so you can enjoy it in no time.
Recommendation: I use this immersion blender. It is easy to use, clean and does a great job. This tool is extremely versatile and you will find yourself using it for a lot of tasks in the kitchen.
Serving Suggestion:
- Your favorite sandwich on toasted bread; I had turkey and smoked gouda on wheat.
Tips:
- Be sure not to bring mixture to a full boil before adding cheese. This will scold the cheese and create a grainy texture.
- Use a good quality block cheese, as they do not have added preservatives to prevent sticking (like pre-shredded cheese). For this recipe, I used an extra sharp New York Cheddar.
- Feel free to swap out chicken stock for vegetable stock for a vegetarian soup.
Broccoli Cheddar Soup
A cheesy, rich and indulgent soup.
Ingredients
- 3 cups broccoli florets cut into bite-sized pieces
- 4 cups chicken stock low sodium
- 2 cups whole milk
- 1 can evaporated milk
- 2 cups sharp cheddar grated
- 1 cup julienned matchstick carrots
- 1 celery stalk diced
- ½ cup onion diced
- 2 cloves garlic minced
- 4 tbsp butter unsalted
- 3 tbsp flour
- ½ tsp mustard powder
- ½ tsp paprika
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Melt butter in a large pot on medium-low heat. Add garlic, onion, and celery sauté until translucent – 2-3 minutes.
- Whisk in flour to make roux. Once roux is blonde (off-white), whisk in (or use immersion blender) whole and evaporated milk. Continue to whisk until desired thickness is reached. Season with kosher salt and cracked black pepper.
- Add chicken stock, whisking thoroughly. Do not bring to a boil. Season with kosher salt, cracked black pepper, paprika, and mustard powder.
- Add broccoli, and carrots, allowing soup to simmer 15-20 minutes; stirring occasionally.
- Puree soup with an immersion blender to desired consistency. Slowly mix in shredded cheddar cheese until thoroughly incorporated.
- Serve immediately.
Tried this recipe?Let us know how it was!