Cheddar Broccoli Soup is without a doubt one of the best tasting soups around. Beside being delicious it has a bold flavor that reeks of comfort through and through. Just what you need on a cool spring day, especially when the calendar says springtime but the temperature reads 45 degrees which is reminiscent of colder weather. A bowl of Cheddar Broccoli Soup really hits the spot. I guess this is beginning to sound like the start of an ad for a soup commercial. Just know this soup needs very little promotion in the taste department.
How Do You Prefer Your Cheddar Broccoli Soup?
Personally I prefer my Cheddar Broccoli Soup nice and chunky. Big bunches of broccoli cut into medium size pieces allowing you to experience the full flavor of the broccoli florets. By using medium florets I feel it adds a bold sense of texture that lends itself to a more hearty soup. This is the kind of soup that really sticks to your ribs. However, if you like your broccoli florets in smaller pieces, by all means chop them up into tiny pieces. Clearly it all boils down to individual preference.
Ingredients Needed for Broccoli Soup
Do you want to be eating within an hour then Cheddar Broccoli Soup is for you? First, select the star of the show, chopped broccoli which can be either fresh or frozen. I had fresh broccoli on hand so that was what I used.
Secondly, I had homemade chicken broth available that I had leftover from another recipe which I had made earlier during the week. The other ingredients which help this star to shine are:
- broccoli florets
- chopped carrots
- chopped onions
- minced garlic
- cheddar cheese
- heavy cream
- chicken broth
- chicken bouillon cubes
- butter
- flour
- pepper
- ground nutmeg
It might seem like a lot of ingredients but it’s really not. Most of these ingredients are probably in your refrigerator and pantry. Play the substitution game if needed. Use milk instead of heavy cream, corn starch can replace flour, vegetable broth minus the chicken broth, fresh onion, garlic can be replaced with garlic and onion powder. Omit the ground nutmeg if you don’t have it. If you are salt sensitive don’t use the bouillon cubes, add salt to taste. However, I love the full bold flavor you get from using bouillon cubes. Lastly, use olive oil to sauté the vegetable instead of butter if you like.
I guess you’re wondering after making all of these substitutes will it taste like Cheddar Broccoli Soup? And the answer is hell yeah! Whatever recipe you are preparing you must make it your own. That’s the beauty of cooking. Go for it, put your own stamp of approval on the dish.
Steps to Making Soup
Step 1. You want to start by sautéing chopped onions, garlic, and carrots in a 6 or 7-quart saucepan on medium heat in 1/2 a stick of butter. Allow the mixture to cook for about two to three minutes.
Step 2. Next, add 1/4 cup of flour to the chopped vegetables. Stir the flour into the vegetables for another three minutes until the carrots are soft. Add the chicken bouillon cubes, ground nutmeg, and pepper to the saucepan.
Step 3. Slowly add the chicken broth, stirring briskly to prevent lump from occurring.
Step 4. Bring the mixture to a boil. Add the chopped broccoli to the vegetables and broth. Cook the soup for about seven to eight minutes.
Add the heavy cream. Stirring until the cream has been thoroughly incorporated into the soup. Bring the soup to a medium simmer, allowing the soup to thicken. Stir the Cheddar Broccoli Soup often to prevent sticking. Taste the soup to see if more spices are needed.
Dinner In Less Than An Hour
Once the broccoli has softened and the soup thickens add the cheddar cheese. Stir the cheese until it is completely melted, and fully incorporated into the Cheddar Broccoli Soup. In less than one hour this soup can be on your family’s table. Believe me you will be ready to star in your own commercial singing the praises of this delicious soup!.
Another comfort food you might want to try is my East Coast Shrimp Chicken and Sausage Gumbo you can find it on the blog. Clearly, a taste of New Orleans found in a bowl. You won’t be disappointed.
Don’t limit this soup just to be eaten during the winter months. The creamy flavor can be enjoyed throughout the year. Make a double batch and try sharing the Cheddar Broccoli Soup with a neighbor or one of the senior citizens who might be living alone. I bet they will sing your praises as you’re sure to become one of their new best friends. When all is said and done this soup shall become a family favorite.
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- 4 cups chopped fresh/ frozen broccoli
- ½ stick butter
- ½ cup chopped onions
- 2 garlic cloves, minced
- 1 large carrot, mediumly chopped
- ¼ cup flour
- ¼ teaspoon nutmeg, grounded
- 2 chicken bouillon cubes (optional)
- 3 cups chicken broth
- 1 teaspoon pepper
- 2 cups half and half cream
- ½ cup chicken broth/water if needed
- 2 cups shredded cheddar cheese another ½ cup to garnish the soup
- 1 tsp. salt (optional) if you don't use bouillon cubes
- In a 6-quart saucepan over medium heat melt ½ a stick of butter.
- Sauté the chopped onions, garlic, and carrots for four minutes.
- Next, add ¼ cup of flour to the chopped vegetables. Stir the flour into the vegetables for another three minutes until the carrots are soft.
- Add the chicken bouillon cubes (if omitting the chicken bouillon cubes then add the salt), ground nutmeg, and pepper to the saucepan.
- Slowly add the chicken broth, stirring briskly to prevent lump from occurring.
- Bring the mixture to a boil. Add the chopped broccoli to the vegetables and broth.
- Cook the soup for about seven to eight minutes.
- Add the heavy cream. Stirring until the cream has been thoroughly incorporated into the soup. Bring the soup to a medium simmer, allowing the soup to thicken for about 8 minutes. Stir the Cheddar Broccoli Soup often to prevent sticking. Taste the soup to see if more spices are needed.
- Once the broccoli has softened and the soup thickens add the cheddar cheese.
- Stir the cheese until it is completely melted, and fully incorporated into the Cheddar Broccoli Soup. The soup is now ready to eat. Enjoy!
