Creamy Cheddar Soup

Craving a bowl of velvety, cheese-filled comfort? This Broccoli Cheddar Soup comes together in just half an hour. It's creamy, indulgent, and bursting with fresh broccoli florets - similar to your favorite café version, but whipped up right at home.

Benefits of Cooking This Soup

There's nothing more satisfying than steaming soup when it's chilly outside. This one's loaded with green broccoli and gooey melted cheese. Both youngsters and adults can't get enough. Got dairy, cheddar, and greens in your fridge? That's basically all you need. Fast enough for hectic evenings, tasty enough for guests.

Required Ingredients

• Butter: 4 tablespoons, skip the margarine
• Onion: 1 large yellow one, diced small
• Salt: 1 tablespoon sea salt or regular salt
• Black Pepper: Freshly ground works better
• Garlic: 4 whole cloves, minced finely
• Flour: 1/4 cup all-purpose white flour
• Milk: 2 cups full-fat milk for best results
• Broth: 2 cups vegetable or chicken stock
• Broccoli: 4 cups fresh florets, chopped small
• Carrot: 1 large one, julienned thinly
• Mustard: 1 tablespoon Dijon adds tang
• Cheese: 2 cups sharp cheddar, freshly grated
• Salt/Pepper: Extra for adjusting flavor

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Preparation Instructions

Prep your ingredients:

Chop broccoli into bite-sized bits. Grate cheese yourself - packaged shredded cheese won't melt properly. Dice onion finely. Mince the garlic. Slice carrot into thin matchsticks.

Create your foundation:

Warm butter in large pot over medium flame. Add onions. Sprinkle with salt and pepper. Cook for 5 minutes until onions turn translucent.

Build the thickener:

Add garlic, cook for 1 minute. Sprinkle in flour. Mix constantly for 2 minutes. The mixture will become paste-like - that's exactly what you want.

Incorporate liquids:

Gradually add milk while stirring. Keep mixing until completely smooth. Pour in broth the same way. Stir until mixture starts to simmer.

Add vegetables:

Toss in broccoli and carrots. Mix in the mustard. Let simmer gently for 15 minutes. Stir occasionally to prevent scorching.

Test vegetable doneness:

Pierce broccoli with fork - should feel tender. If still firm, simmer another 5 minutes.

Mix in cheese:

Lower heat significantly. Add cheese gradually in small batches. Stir between additions until fully melted. Take your time or cheese will clump.

Adjust seasoning:

Taste test. Need more salt? Add small amounts gradually. Want more pepper? Now's the time. Too thick? Add warm broth.

Enjoy immediately:

Ladle into bowls while hot. Sprinkle extra cheese on top if desired. Remember soup thickens as it cools.

Tips for Silky Texture

Always shred cheese yourself from a block - pre-packaged stuff contains anti-caking agents that make soup gritty. Keep flames low when mixing in cheese or it'll turn stringy and separate. Stir in just one direction - helps create smoothness. For ultimate creaminess, use full-fat milk instead of reduced fat. If the soup gets too thick, add hot milk, never cold - cold liquid makes cheese seize up.

Selecting Quality Components

Choose vibrant green broccoli without any yellowing. Smaller florets cook more evenly than large chunks. Extra sharp cheddar delivers more flavor punch than mild varieties. Go for deeply colored carrots - pale ones lack flavor. Real garlic cloves beat jarred options every time. When you spot green centers in your onions, cut them away - they'll add bitterness.

Troubleshooting Tips

Soup looking runny? Blend 1 tablespoon flour with cold milk, then stir in. Too thick? Slowly add warm broth. Cheese not dissolving? Lower your heat, continue stirring. Broccoli still tough? Cut it smaller next time. Burning on bottom? Reduce heat, stir more frequently. Lacking flavor? Add a touch more salt, not extra cheese.

Storing Extra Portions

Cool soup for about an hour before refrigerating. Will stay good for up to 4 days. It'll thicken in the fridge - totally normal. Warm up gradually on stovetop, not in microwave. Stir while reheating. Add a bit of warm milk to loosen it up. Don't let it reach boiling point - causes cheese to break down. Avoid freezing as it'll turn grainy, so try finishing it within days.

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Customization Options

Want some heat? Toss in a dash of cayenne. Looking for more vegetables? Add some cauliflower too. Need gluten-free options? Swap cornstarch for flour. Cooking for little ones? They'll love extra cheese on top. Going fancy? Sprinkle with crispy bacon pieces and sliced green onions. Running short on time? Buy pre-chopped broccoli at the grocery store.

Frequently Asked Questions

→ Can I use frozen broccoli?

Absolutely! Use about 4 cups, no need to thaw it first. Frozen might cook faster, so start checking after 5 minutes. If the pieces are big, break them up. Steam-in-bag broccoli works fine too—cook it halfway in the microwave first. Prefer fresh if you can get it, but frozen is great when you’re short on time or it’s out of season.

→ What pairs well with it?

Crusty bread is always a great choice—perfect for dunking! For easy garlic bread, mix butter with garlic powder, then broil it. Cheese toast is another option—extra cheese never hurts! Croutons add crunch—just bake little cubes of oiled bread till crisp. Even plain crackers work. Want something fresh? A simple green salad balances the flavors. Some people even pour the soup over baked potatoes!

→ How can I skip the wheat?

Use corn starch instead of flour—just mix 3 tablespoons with cold water. Rice flour works too—swap it for the same amount of regular flour. Potato starch is another option. Always mix with cold water first to avoid lumps, and cook it longer to remove the starchy taste. Bob’s Red Mill gluten-free flour is another good alternative. Keep stirring while thickening—it’ll look thin at first, but give it time.

→ How do I store leftovers?

Let it cool completely first, then transfer to a container with a tight lid. Keep in the fridge for 3 days. Heat it up gently and stir often—it’ll stay smooth this way. If it thickens up too much, add a splash of milk. Don’t let it boil or the cheese might separate. For the microwave, use half-power and stir after every minute. Freezing works, but the texture won’t be quite the same after thawing.

→ How can I tweak the flavor?

Add a touch of nutmeg—it’s subtle but magical! A little cayenne or hot sauce gives it a nice kick. Smoked paprika deepens the flavor. Use sharp cheddar for a stronger cheese taste. A teaspoon of Dijon mustard is another great addition. Swap garlic powder for fresh garlic to make it stand out. Even a splash of white wine while cooking the onions adds a fancy touch. Just don’t go overboard with extras!

Conclusion

Enjoy this dish? Next time try making cheesy broccoli rice or whip up a broccoli casserole. They share the same comforting flavors!