Broccoli Cheddar Soup Recipe

Photo: Uncut Recipes

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Hey there, fellow food enthusiasts!

Today I'm sharing a recipe that's near and dear to my heart, a comforting Broccoli Cheddar Soup. This recipe didn't just appear on my kitchen counter, it has a story – a story rooted in the warmth of friendship and a shared love for simple yet fulfilling food.

You see, this soup comes to you from my college days. My best friend, Alex, and I were broke students living off-campus in a tiny apartment, always looking for cheap, easy, but satisfying meals we could put together in our even tinier kitchen. We were far away from home, and the crisp autumn season was just setting in.

One day, in the midst of our usual budgeting angst, Alex came home with a load of discounted broccoli, a block of cheddar, and a grin on his face. 'We're going to make soup,' he declared. I admit, I was skeptical. I'd always thought making soup was a complex, day-long affair.

However, Alex proved me wrong. We worked together in our small kitchen, chopping broccoli, stirring flour into melted margarine, blending, simmering, and laughing all the while. The result? A heavenly bowl of warm, cheesy goodness that was easy on our budget and perfect for the chilly weather. From that day on, this Broccoli Cheddar Soup became our staple. Every time I cook it now, it takes me back to those autumn evenings in our tiny apartment, learning that good food doesn't always have to be complex.

Now, it's your turn to make this soup your own, to add it to your list of comfort meals, and perhaps to create your own story around it. Let's get started!

JUMP TO:

INGREDIENTS:

Chicken Broth: A high-quality chicken broth will make a noticeable difference in the flavor of your soup. Look for ones labeled as "low sodium" so you can have better control over the saltiness of your soup. If you'd like to make it at home, simmer chicken bones along with some vegetables like carrots, celery, onions, and herbs like parsley and thyme for a few hours. Strain the solids and you have your homemade chicken broth.

Broccoli Florets: Choose broccoli that is deep green in color, with tight, firm florets and firm stalks. The broccoli should feel heavy for its size. Avoid any that is yellowing or has soft spots, as this indicates that it's past its prime. Broccoli is the star of this soup, bringing a healthy dose of vitamins and fiber, plus it pairs beautifully with cheddar cheese.

Processed Cheese: This is typically used because it melts smoothly and consistently, creating a creamy soup without worry of the cheese separating or becoming grainy. However, for a more gourmet flavor, you can substitute with sharp or extra sharp cheddar cheese. Just be sure to grate it yourself, as pre-shredded cheese often has anti-caking agents that prevent it from melting as smoothly.

Margarine: Margarine is used for its stability and consistency, but you could also use unsalted butter for a richer flavor. Butter also tends to have a more natural flavor compared to margarine. If you're using butter, just be mindful of the additional salt content if it's salted.

Ground White Pepper: White pepper is milder and less complex in flavor than black pepper but adds a distinct flavor to the soup. Its color also blends in with the soup, making it more visually appealing. If you don't have white pepper, you can use black pepper, but add it slowly and taste as you go to avoid over-seasoning.

MAIN STEPS:

Understanding Your Broth: It all starts with a good base, your chicken broth in this case. When heating, resist the urge to crank up the stove to high. Your broth should be coaxed to a gentle simmer rather than a roiling boil. This ensures maximum flavor extraction without risk of reducing it down too much and intensifying the saltiness.

Broccoli’s Perfect Cut: When preparing the broccoli florets, consistency is key. Uniform pieces mean even cooking, leading to a smoother blend. Aim for bite-sized pieces, not too large to remain chunky, and not too small to disintegrate.

Smooth Blend, Smooth Soup: When it comes to blending the soup, a few extra minutes can make all the difference. The goal is a velvety, creamy texture. A hasty blend can leave you with a chunky soup, so patience here will reward you.

The Cheese Melt: The addition of processed cheese is a critical juncture in your soup-making journey. Remember, cheese should be coaxed to melt and blend smoothly into the soup, not hastily forced. If the soup is boiling at this stage, it could lead to a grainy texture as the cheese may separate.

SERVED WITH:

Breadsticks (Italy): These long, thin sticks made from bread dough baked until crispy are perfect for dipping into your soup.

Spinach and Feta Stuffed Mushrooms (Greece): A savory, bite-sized starter made of mushrooms stuffed with a flavorful mix of spinach and feta cheese, baked until golden.

Caesar Salad (Mexico): A refreshing salad of romaine lettuce, parmesan cheese, and croutons, dressed with a tangy mix of lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. This light salad can balance the richness of the soup.

Garlic Bread (Italy): A great side dish, it's made from bread topped with garlic and olive oil or butter and may include additional herbs.

Chicken Piccata (Italy): This dish features chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

Salmon Teriyaki (Japan): A healthy protein choice, it's made with salmon fillet marinated in a sweet and salty teriyaki sauce and then grilled to perfection.

Vegetarian Lasagna (Italy): A hearty pasta dish layered with cheese, vegetables like spinach or zucchini, and tomato sauce. It's baked until bubbly and golden.

Apple Crisp (United States): A warm dessert made with a topping of a mixture of oats and brown sugar, butter, and cinnamon baked over sliced apples. The tartness of the apples can complement the creamy soup.

Lemon Tart (France): A sweet and tangy dessert featuring a buttery pastry shell filled with a smooth, zesty lemon curd. It's often served with a dusting of powdered sugar.

Carrot Cake (Italian): A moist cake made from grated carrots, nuts, and spices, frosted with a tangy cream cheese icing. The earthy flavors can nicely round off a meal starting with broccoli cheddar soup.

Sauvignon Blanc (France): A crisp, dry, and refreshing white wine with a bright acidity that can cut through the rich, creamy flavors of the soup, refreshing your palate.

ALTERNATIVES:

Cheese and Broccoli Quiche (France): A savory pie with a filling made of eggs, milk, cheese, broccoli, and onions. It's perfect for a light lunch or dinner.

Cream of Onion Soup (United Kingdom): A thick, creamy soup made with onions, broth, milk, and a bit of flour for thickness. It's a warm, comforting dish for chilly days.

Creamed Spinach (United States): A rich, creamy side dish made from spinach, milk, flour, and a bit of onion for flavor. It pairs wonderfully with a variety of proteins.

Broccoli and Cheese Casserole (United States): A warm, comforting dish made with broccoli, cheese, and often a crunchy topping, such as breadcrumbs. It's a great way to use up leftover broccoli.

Broccoli and Cheese Stuffed Chicken Breast (United States): Chicken breasts stuffed with a mixture of broccoli and cheese, then baked until juicy and tender. It's a complete meal in one.

Vegetable Stir-fry with Broccoli and Onion (China): A quick, easy dish full of flavor and nutrients. It's made by quickly frying a variety of vegetables, including broccoli and onion, in a hot wok with some soy sauce.

Broccoli and Cheese Pasta (Italy): A simple pasta dish where cooked pasta is tossed with sautéed broccoli and a rich cheese sauce. It's a quick and satisfying meal.

Onion and Cheese Tart (France): A savory tart made with caramelized onions, cheese, and a light custard filling. It's traditionally served as an appetizer or light lunch, but it can also make a surprising and delicious dessert course in a meal centered around savory flavors.

White Pepper Cookies (Netherlands): These unique cookies incorporate white pepper for a bit of heat to balance the sweetness. The recipe is from the Netherlands, where they're known as "pepernoten."

Milk Punch (United States): A cocktail made with milk, bourbon (or another type of whiskey), sugar, and vanilla. It's a creamy, decadent drink that's often enjoyed during the holiday season, but it can be a delight at any time of year.

HISTORY:

As with many dishes, the exact origin of Broccoli Cheddar Soup is a bit elusive, but the ingredients and flavors can provide us with clues about its culinary journey. With a rich, creamy texture combined with the distinct flavors of broccoli and cheddar cheese, this comforting soup embodies a melding of culinary traditions that have developed over centuries. Here's a glimpse into the fascinating history of this beloved dish.

The love story of broccoli and cheddar started separately on two different continents. Broccoli, a member of the cabbage family, was first cultivated in the ancient Roman Empire. It was highly valued for its nutritional properties, with both the Romans and later the Italians incorporating it into their culinary repertoire in a variety of ways.

On the other side of the culinary world, in the rolling green hills of England, Cheddar cheese was being produced as far back as the 12th century. Named after the small town of Cheddar in Somerset, this cheese became renowned for its distinct, sharp flavor, quickly gaining popularity across the country.

Fast forward to the early 20th century, and both broccoli and Cheddar cheese were staples in the American diet. It's hard to pinpoint exactly when and where these ingredients first came together in a soup, but it was likely an adaptation of classic cream-based soups. Combining a vegetable with cheese in a soup was not a new concept; French onion soup topped with Gruyère is an excellent example of this.

TIPS:

Master the Mirepoix: In this recipe, onions are used for their aromatic quality. Onions are often part of a trio of vegetables (including carrots and celery) known as a mirepoix in French cuisine, which serves as a flavor base for many soups and stews. While this recipe doesn't call for carrots or celery, you might consider adding them for extra depth of flavor.

Roux Technique: Step 8 of the recipe involves making a roux by cooking flour with margarine. This technique, originally from French cuisine, is used to thicken sauces and soups. The key to a good roux is to stir constantly and cook it just long enough to eliminate the raw flour taste, but not so long that it becomes overly browned, unless you're aiming for a darker soup.

The Cheese Factor: When adding the cheese, ensure your soup is not boiling. High heat can cause the cheese to separate and make the soup grainy. Also, consider using freshly grated cheese as it melts better than pre-grated packaged cheese.

Vegetable Roasting: Consider roasting the broccoli in the oven before adding it to the soup. This can caramelize the edges of the broccoli, adding a depth of flavor that boiled broccoli can't provide.

Garnishing: Garnishes aren't just for looks; they also enhance flavor and texture. In step 4, you save some broccoli florets for garnish, but consider adding a sprinkle of sharp cheddar or a drizzle of cream just before serving.

Adding Proteins: For a more robust soup, consider adding protein like shredded chicken or even some crispy bacon on top for added texture and flavor.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

01 - Begin by warming your Chicken Broth on the stove. Use a large pot and place it over medium heat. Once the heat is on, the Chicken Broth should slowly heat up and start to simmer (you will know it is simmering when small bubbles start to form and rise to the surface).

02 - While the Chicken Broth cooks, wash and cut the Broccoli Florets.

03 - Put the Broccoli pieces into the pot with the simmering Chicken Broth. Allow them to cook for about 15 minutes. This process should soften the Broccoli nicely, making it perfect for blending into a Soup later.

04 - Take a moment to set aside a small amount of the cooked Broccoli Florets. You'll use this later to garnish your Soup bowls. This step adds a nice touch to your presentation and a bit of texture to your Soup.

05 - Carefully pour your Broccoli-Broth Mixture into an electric mixer. If you're using a countertop blender, ensure the lid is secured before turning it on. Blend the mixture until it reaches a smooth consistency. After blending, set it aside for a bit.



06 - While the Broccoli Mixture is set aside, grab a separate skillet and place it over medium heat. Add your Margarine to the skillet and let it melt. Be sure to keep an eye on the Margarine to prevent it from browning or burning.

07 - Now, add your chopped Onions into the skillet with the melted Margarine. Stir the Onions around in the skillet, letting them cook for about 5 minutes. This process, called sautéing, will make the Onions tender and release their sweet flavors.

08 - Once your onions are cooked, add the Flour. Swift the Flour over the Onions, stirring continuously. This will form a thick, paste-like mixture with the Onions.

09 - Next, slowly add the Milk into the skillet, stirring as you pour. The Milk should mix with the Flour and Onion paste, resulting in a thick, creamy mixture. If you find it's becoming too thick, add a little more Milk until you achieve your desired consistency.



10 - Now, it's time to combine everything. Pour the Onion mixture into the pot containing your blended Broccoli and Broth. Mix everything together thoroughly.

11 - Next, add the Cheese to the Soup. Stir continuously to help the Cheese melt evenly throughout the Soup. Remember, you don't want the Soup to boil at this point, just hot enough to melt the Cheese.

12 - Finally, it's time to season your Soup. Sprinkle in some White Pepper, stirring it through. This adds a little bit of heat and complexity to the flavors of your Soup. And there you have it, your homemade Broccoli Cheddar Soup is ready to serve!

Photo: Uncut Recipes

Notes:

Cheese, Broccoli and Flour:
- Fresh broccoli tends to retain a more vibrant color and better texture in soups. If only frozen broccoli is available, it can still be used, just ensure it's thoroughly defrosted before adding to the simmering broth.
- If you don't have access to processed cheese, a sharp cheddar or a creamy Gouda can work well.
- If you're looking for a gluten-free option, you can substitute the flour with cornstarch or a gluten-free flour blend. However, please remember that cornstarch has twice the thickening power of flour, so you'll need to use half the amount.

Consistency Control:
- The thickness of the soup can be controlled by the amount of milk added. If you prefer a thinner soup, add a bit more milk.
- When blending hot liquids, be sure to only fill the blender about halfway, and remove or loosen the center piece of the blender lid to let steam escape.
- If your soup is too thin, you can create a slurry of 1 tablespoon of cornstarch with 2 tablespoons of cold milk, and add this to the soup, stirring well. The heat will cause the cornstarch to thicken the soup.

Storing and Reheating:
- This soup can be stored in an airtight container in the fridge for up to 3-4 days.
- When reheating, do so over a low heat to prevent the soup from separating.

Serving:
- Consider serving the soup with a side of crusty bread or a light salad. This creates a balanced, satisfying meal.

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Written by: Uncut Recipes

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