Easy Broccoli Cheddar Soup
User Reviews
5
Easy Broccoli Cheddar Soup
Description
Easy Broccoli Cheddar Soup uses butter, onions, and flour to create a roux base, which thickens chicken stock infused with diced celery and bite-sized broccoli pieces. The soup gently simmers until the vegetables are tender. Whole milk is added and simmered until the consistency coats a wooden spoon, maintaining a "soupy" texture. Finished off the heat by stirring in shredded cheddar cheese in small portions prevents the soup from becoming gritty or separating. Additional cheddar on top enhances the cheese flavor and presentation.
The flavors balance mild sharpness from the cheddar with vegetal notes from the broccoli and celery. The texture combines tender veggie pieces within a rich, creamy broth. The slow melting of cheese is key to avoiding graininess and achieving a smooth finish.
The soup can be served as a starter or a light main, optionally with crusty bread. It is best enjoyed fresh but can be stored and reheated gently to maintain smoothness. Slow reheating and stirring in a cornstarch slurry if thinning occurs can help preserve the soup’s texture.
Ingredients
soup
- 5 tbsp butter unsalted
- ½ onion chopped
- ⅓ cups all-purpose flour
- 2 cups chicken stock
- 1 celery finely diced, stalk
- 2½ cup broccoli chopped into bite sized pieces
- 2 cups milk whole
- 2 cups cheddar cheese shredded
- salt to taste
- black pepper to taste
garnish
- 1 cup cheddar cheese shredded
Instructions
- Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
- Whisk in flour and cook for about 2 minutes.
- Stir in chicken stock and season generously with salt and pepper.
- Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
- Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. (soup should still have a 'soupy' texture)
- Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
- Season with salt and pepper and top with more cheddar. Serve.
Notes
- Make the soup up to 3 days ahead and store it airtight in the refrigerator.
- Reheat gently over low heat while stirring to avoid a grainy or separated texture.
- If the soup becomes too thin after reheating, whisk in a cornstarch slurry and simmer until thickened.
- Add shredded cheese slowly off the heat to ensure a smooth, creamy finish without grit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 97mg | 32% |
| Sodium | 524mg | 22% |
| Potassium | 414mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1263IU | 25% |
| Vitamin C | 35mg | 39% |
| Calcium | 547mg | 55% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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