Description
This Broccoli Cheddar Soup is incredibly creamy and cheesy, perfect for busy weeknights and picky eaters. Made with fresh broccoli, sharp cheddar cheese, and a touch of cream, it's a comforting and delicious option that's easy to prepare.
Ingredients
Sauce Base
- ¼ cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
Soup Ingredients
- 3 ½ cups chicken stock
- 2 cups diced russet potatoes
- Kosher salt and freshly ground black pepper, to taste
- 5 cups finely chopped broccoli florets
- ½ cup heavy cream
- 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
Instructions
- Sauté Aromatics: Melt butter in a large stockpot or Dutch oven over medium heat. Add diced onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Add Garlic and Thyme: Stir in minced garlic and dried thyme until fragrant, about 1 minute.
- Make Roux: Whisk in flour and cook until lightly browned, about 1 minute to form a roux that will thicken the soup.
- Add Stock and Potatoes: Stir in chicken stock, scraping any browned bits from the bottom. Add diced potatoes and season with kosher salt and black pepper to taste. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Mash Potatoes Slightly: Using a wooden spoon, mash some of the potatoes against the side of the pot to thicken the soup slightly if desired. Season again with salt and pepper to taste.
- Cook Broccoli and Add Cream: Stir in chopped broccoli florets and heavy cream. Cook covered until broccoli is tender, about 8-10 minutes. Remove pot from heat and let cool for 2 minutes.
- Incorporate Cheese: Gradually stir in shredded extra-sharp cheddar cheese a handful at a time until melted and smooth, about 1-2 minutes. Season with additional salt and pepper if needed.
- Serve: Serve the soup immediately while hot and creamy.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- You can adjust thickness by mashing more or fewer potatoes based on preference.
- Use extra-sharp cheddar for the best flavor impact.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free adaptation, use a dairy-free butter substitute, omit heavy cream, and choose a suitable cheese alternative or omit cheese.
