Warm broccoli Cheddar soup is the perfect winter treat you need to warm you from inside. Its creamy rich texture will melt in your mouth. The tangy and cheesy flavor will give an amazing feeling to your taste buds for a long time. If you are looking for a comfort food in chilly evening, then go for this mouth-watering soup.
Ingredients to serve four people
- Broccoli florets cut in bite-sized pieces – 3 cups
- Finely chopped carrots - 1
- Heated unsalted butter – 4 tablespoons
- Chopped onion – 1 medium
- Sea salt – half teaspoon
- Ground black pepper – a pinch
- Chopped garlic – 3 cloves
- All-purpose flour – quarter cup
- Whole milk or unsweetened almond milk– 2 cups
- Vegetable stock – 2 cups
- Dijon mustard – half teaspoon
- Shredded cheddar cheese – 2 cups
- Croutons (optional)
Preparation steps
Prepare vegetable broth. You can add the vegetable cubes found in the market to hot water to make the broth. You can also make the broth at home by boiling fresh vegetables. Take a large pot and melt the unsalted butter. Alternatively, you can place the butter cube on an oven-proof dish and heat it in the oven for a few seconds to melt.
Add onions to the melted butter and stir. Add salt and freshly ground pepper. Put chopped garlic and stir for another minute. For thickness, add some flour and whisk constantly for a few minutes. Notice the color of the soup changing to golden. At this point, pour the milk slowly. Make sure to whisk to prevent lumps from forming.
Now add the broth and properly washed vegetables in the pot. Include the Dijon mustard and stir well to combine everything properly. Simmer the soup for 15 to 20 minutes so that the vegetables become tender. Lastly, add the shredded cheddar cheese while stirring and wait till the cheese melts and the soup becomes creamy.
Stop the flame and you can add croutons on top before serving. Having the soup with pieces of crusty bread or green vegetables will make a healthy meal.
Tips
- Vegetable stock: Making vegetable stock at home is a healthier option because the one you buy from the supermarket contains preservatives and artificial flavorings. When you make the stock at home, all the nutrients are preserved. You can make the vegetable stock at home by boiling about 12 cups of water in a pot and adding washed and cut vegetables like carrots, celery, corn, mushrooms, or others. Add some slices of onion and garlic. To increase the flavor put bay leaf and peppercorn. Simmer it by putting the lid on for about an hour. Then drain off the vegetables and other solid ingredients to get the clear stock.
- Broccoli: In this soup, broccoli is the main ingredient and so it must be fresh. When buying broccoli from the market, choose those having uniform green color without any yellowing spots. The stem must feel firm. The florets shouldn't be limp.
- Dijon mustard: If you don't have Dijon mustard in your pantry then you can use yellow mustard as a substitute. However, remember that Dijon mustard will give you a tangier taste.
- Croutons: You can make homemade croutons by cutting bread into small pieces, adding butter, and sprinkling herbs and pepper. You can either bake them or fry them.
- Cheddar cheese: Avoid buying shredded cheddar cheese as it may be coated with anti-caking agents to prevent it from melting. Instead, shred them with your hands as you want the cheese to melt in the soup completely.
- Butter: If you don't find unsalted butter, then use the salted one making sure to adjust the amount of salt in the soup.
- Whisking: Whisking continuously is important when you add flour and milk to the pot. It will prevent the flour from burning and also lumps from forming once you add milk.
- Cook slow and low: You must cook this soup slowly in low heat to get the perfect consistency and blend of ingredients.
- Salt: Be careful with the amount of salt you put in. Remember there is salt in the vegetable stock. Also, if you have used salted butter, then there will be extra salt.
Variations
You can create variations of this basic recipe. Along with broccoli and carrots, you can add various other seasonal vegetables like celery, cauliflower, peas, or potatoes. You can also include bits of meat. You may replace cheddar cheese with parmesan or mozzarella cheese. You can sprinkle herbs like oregano or thyme on top for extra flavor. To give the soup a thicker texture, you can add a little heavy cream. By adding these variations, you can turn this soup into a regular winter dish.
It's a simple, yet filling dinner item for the family members. The kids will love the cheesy and creamy taste, too. You can prepare it within half an hour with easily available ingredients. You can store the leftovers in the fridge for up to three days. Make sure you keep it in an airtight container. Avoid using a microwave to reheat the soup after taking it out of the fridge. Heat it slowly on the stovetop by stirring continuously to maintain the original consistency of the soup.
