Creamy Broccoli and Cheddar Soup

Introduction:

As the days grow colder and the desire for warm, comforting meals intensifies, there’s nothing quite like a bowl of creamy broccoli and cheddar soup to satisfy your cravings.

This classic soup, rich with the flavors of fresh broccoli and sharp cheddar cheese, is the perfect antidote to chilly weather.

It’s a dish that’s not only comforting but also packed with nutrients, making it a great choice for a hearty lunch or dinner.

In this article, we’ll explore how to make a delicious, creamy broccoli and cheddar soup from scratch.

Whether you’re an experienced cook or a beginner in the kitchen, this recipe is easy to follow and promises to deliver a bowl of soup that’s both flavorful and nourishing.

Creamy Broccoli and Cheddar Soup

Ingredients:

4 cups fresh broccoli florets

1 medium onion, chopped

2 cloves garlic, minced

2 large carrots, diced

2 medium potatoes, peeled and diced

4 cups chicken or vegetable broth

2 cups half-and-half or whole milk

2 cups sharp cheddar cheese, shredded

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley or chives for garnish (optional)

Instructions:

Prepare the Vegetables:

Begin by washing and cutting the broccoli into small florets. Set aside.

Peel and dice the potatoes and carrots. Chop the onion and mince the garlic.

Cook the Vegetables:

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant, about 3-4 minutes.

Add the diced potatoes and carrots to the pot, and cook for another 5 minutes, stirring occasionally.

Add the Broth and Broccoli:

Pour in the chicken or vegetable broth, stirring to combine. Add the dried thyme, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 10-15 minutes, or until the potatoes and carrots are tender.

Add the broccoli florets to the pot, and continue to cook for another 5-7 minutes, until the broccoli is tender but still bright green.

Prepare the Cheese Sauce:

In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 2 minutes until it is slightly golden.

Gradually whisk in the half-and-half or milk, stirring constantly to prevent lumps. Cook the mixture until it thickens, about 3-4 minutes.

Remove the saucepan from the heat, and stir in the shredded cheddar cheese until it’s completely melted and smooth.

Combine and Serve:

Slowly pour the cheese sauce into the pot with the vegetables, stirring to combine.

Use an immersion blender to blend the soup slightly if you prefer a smoother texture, or leave it as is for a chunkier consistency.

Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Garnish and Enjoy:

Ladle the hot soup into bowls and garnish with fresh parsley or chives, if desired.

Serve the soup with crusty bread or a side salad for a complete meal.

Conclusion:

Creamy broccoli and cheddar soup is a timeless favorite that brings together the rich, comforting flavors of cheddar cheese with the earthy goodness of broccoli.

This homemade version is both easy to prepare and incredibly satisfying, making it a go-to recipe for any cold day.

The addition of potatoes and carrots adds heartiness to the soup, while the creamy cheese sauce ensures every bite is indulgent and flavorful.

Whether you’re making it for a family dinner or as a quick lunch, this soup is sure to please everyone at the table.

It’s a dish that warms you from the inside out, offering not just nourishment but also the cozy comfort that only a bowl of homemade soup can provide.

So next time you’re in the mood for something warm and soothing, give this creamy broccoli and cheddar soup a try, and enjoy the simple pleasure of a well-made, comforting meal.

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