Tips for Making Broccoli Cheddar Soup
Broccoli Cheddar Soup is a comfort food classic that balances creamy richness with the fresh flavors of broccoli and sharp cheddar cheese. This dish is ideal for cozy evenings, satisfying both kids and adults alike. In this blog, we’ll dive into tips for creating the perfect Broccoli Cheddar Soup.
How to Make Broccoli Cheddar Soup ?
To achieve a creamy and delicious Broccoli Cheddar Soup, there are a few key points to consider. First, choosing the right ingredients matters; fresh broccoli and high quality cheddar cheese are essential. To get a smooth, velvety texture, you’ll want to create a well-balanced roux, which thickens the soup. Consistency is key blend part of the soup for a creamy base while keeping some broccoli pieces intact for a satisfying bite. Adjusting seasonings like salt, pepper, and a hint of garlic will enhance the overall flavor.
What to Eat with Broccoli Cheddar Soup ?
Pairing Broccoli Cheddar Soup with the right side dishes can elevate your meal. Crusty bread or a baguette is a classic choice, perfect for dipping into the rich, cheesy broth. For a lighter option, consider a fresh green salad with a tangy vinaigrette to balance the creaminess. You might also enjoy it with garlic toast, buttery biscuits, or even a baked potato for a heartier experience.
What Fruit Goes with Broccoli Cheddar Soup ?
Surprisingly, fruit can complement Broccoli Cheddar Soup by adding a refreshing contrast. Slices of crisp apple, pear, or even grapes can cut through the richness of the soup. Apple slices in particular bring out the sharpness of cheddar cheese while adding a sweet, juicy bite. Serving a small fruit salad alongside the soup is an easy way to add brightness to your meal.
What to Serve with Cheddar Broccoli Soup ?
Beyond bread and salads, you can expand your options with additional side dishes. Consider serving roasted vegetables like carrots, brussels sprouts, or cauliflower to bring out the earthiness of the broccoli. Another fantastic pairing is a grilled cheese sandwich, which complements the cheddar flavor and adds a crispy, buttery texture. For a heartier meal, serve the soup alongside a quiche or a savory pastry.
Can You Freeze Cheddar Broccoli Soup ?
Yes, you can freeze Broccoli Cheddar Soup, but there are some considerations to keep in mind. The key is to let the soup cool completely before transferring it to airtight containers. Freezing can sometimes affect the texture due to the dairy content; upon reheating, it’s a good idea to stir the soup well to restore its creaminess. For best results, consume within 2-3 months. Avoid freezing if the soup contains already thawed frozen vegetables, as this can lead to mushy results.
What to Have with Cheddar Broccoli Soup ?
If you’re looking for more creative pairings, there are a variety of foods that work well with Cheddar Broccoli Soup. You could try serving it with a light, citrusy coleslaw, which provides a crunchy and zesty counterpoint to the creamy soup. Other options include cheese twists, sourdough rolls, or even a simple Caesar salad. For dessert, something light like lemon sorbet or a fruit tart works well after a rich, savory meal.
Adjusting the Flavor with Spices and Seasonings
4 servings
4
- Amount per serving
- Calories328
- % Daily Value *
- Total Fat 23g30%
- Total Carbohydrate 17g7%
- Protein 14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Bring a large pot of water to a boil and add a few big pinches of salt. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy.
Drain broccoli. Scoop out and set aside about 1 cup of the florets for the topping.
Wipe out the pot, place over medium heat, and melt the butter. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly.
Stir in the all-purpose flour. The flour will form a paste with the veggies. Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. Stir constantly as you pour in the stock to avoid lumps.
Once all the stock is added, bring soup up to a low simmer. Add milk and the blanched broccoli (except what you're saving for the topping). Simmer for about 10 minutes over low heat.
Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender.
(If using a standing blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup!)
Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste the soup and season with additional salt and pepper to your liking.
Ladle the soup into bowls and garnish with some reserved broccoli and extra cheese on top. Serve with bread.
Ingredients
Directions
Bring a large pot of water to a boil and add a few big pinches of salt. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy.
Drain broccoli. Scoop out and set aside about 1 cup of the florets for the topping.
Wipe out the pot, place over medium heat, and melt the butter. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly.
Stir in the all-purpose flour. The flour will form a paste with the veggies. Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. Stir constantly as you pour in the stock to avoid lumps.
Once all the stock is added, bring soup up to a low simmer. Add milk and the blanched broccoli (except what you're saving for the topping). Simmer for about 10 minutes over low heat.
Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender.
(If using a standing blender, be careful to let the soup cool a bit and do not overfill the blender to avoid splattered hot soup!)
Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste the soup and season with additional salt and pepper to your liking.
Ladle the soup into bowls and garnish with some reserved broccoli and extra cheese on top. Serve with bread.
Notes
FAQs About Broccoli Cheddar Soup
Q: How can I make Broccoli Cheddar Soup thicker?
A: To thicken your soup, you can add extra roux (a mixture of butter and flour) or mix in more cheddar cheese. Blending a portion of the soup also helps achieve a thicker texture.
Q: Can I use frozen broccoli for this soup?
A: Yes, you can use frozen broccoli, though fresh broccoli is recommended for the best texture and flavor. If using frozen, be sure to thaw and drain it well to avoid extra water in the soup.
Q: How do I store leftovers?
A: Store leftover Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat to avoid separating the cheese.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply use vegetable broth instead of chicken broth to keep the soup vegetarian without sacrificing flavor.
Q: Can I make Broccoli Cheddar Soup ahead of time?
A: Yes, Broccoli Cheddar Soup can be made ahead of time and stored in the fridge for up to 3-4 days. The flavors actually develop and improve after sitting for a while. Just be sure to reheat the soup gently to avoid separating the cheese. If you’re making it in advance, you can also freeze it (without the cream) and add the cream when reheating.
Q: Can I use other types of cheese besides cheddar?
A: While cheddar is the classic choice for this soup, you can experiment with other cheeses like Gruyère, Monterey Jack, or a blend of cheeses. However, keep in mind that cheddar’s sharpness is a defining characteristic, so if you choose a milder cheese, you may want to add a little extra seasoning to balance the flavor.
Q: How do I prevent the cheese from clumping in the soup?
A: To prevent clumping, make sure the soup is not too hot when you add the cheese. Stir in the cheese slowly over low heat, and consider using freshly grated cheese rather than pre-shredded. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
Q: Can I use a different kind of broth in this soup?
A: Yes, you can use vegetable broth instead of chicken broth for a vegetarian version. The flavor will still be rich, but without the meat base. If you prefer a lighter flavor, chicken broth gives a deeper, more savory taste, but feel free to adjust based on your dietary preferences.
Q: Can I add other vegetables to Broccoli Cheddar Soup?
A: Absolutely! You can enhance your soup by adding vegetables like cauliflower, carrots, or even spinach. These additions will provide extra nutrients and flavors, and can be blended in to keep the creamy texture intact or left in chunks for added texture.
Q: How do I store leftovers?
A: Leftover Broccoli Cheddar Soup should be stored in an airtight container in the fridge for up to 3-4 days. If you want to store it for longer, you can freeze the soup for up to 2-3 months. Just be sure to leave out the cream if freezing and add it after reheating.
Q: Can I make Broccoli Cheddar Soup without dairy?
A: Yes! You can make a dairy-free version by using plant-based milk like almond milk or coconut milk, and a dairy-free cheese alternative. Many dairy-free cheeses are available that melt well, so you’ll still get that creamy, cheesy texture without the dairy.
Q: What kind of bread is best for dipping in Broccoli Cheddar Soup?
A: A crusty, hearty bread like sourdough, baguette, or a rustic country loaf works best for dipping. The bread should have a thick crust to hold up to the creamy soup without falling apart.
By following these tips and answering the most common questions, you’ll be well-prepared to create a delightful Broccoli Cheddar Soup that everyone will love. Whether you’re serving it as a main dish or alongside other foods, this versatile soup is sure to be a hit.
