Broccoli Cheddar Soup

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.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 6 -8

Ingredients

  

1x2x3x

• 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.

Keyword comfort food

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