Broccoli Cheddar Soup Recipe

Broccoli florets: Fresh broccoli cut into small, bite-sized pieces.

Shredded cheddar cheese: Sharp cheddar cheese that has been grated.

Heavy cream: Thick cream that adds richness to the soup.

Chicken broth: Liquid made from simmering chicken bones and vegetables, used as the soup base.

Onion: Medium-sized, chopped onion for flavor.

Garlic: Minced garlic cloves to add a fragrant aroma.

Butter: Used for sautéing the onion and garlic.

All-purpose flour: Helps thicken the soup.

Salt: Enhances the overall flavor.

Pepper: Adds a bit of heat and seasoning.

When adding the flour to the butter and onion mixture, make sure to cook it for the full 2 minutes. This step is crucial as it helps to eliminate the raw taste of the flour and creates a roux that will thicken the soup. Stir constantly to prevent the mixture from burning and to ensure a smooth consistency.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can absorb flavors well, making it a good alternative to broccoli.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere melts smoothly and has a rich, nutty flavor that complements the soup.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, making it a good dairy-free option.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that still provides a savory base for the soup.

• onion - Substitute with leek: Leeks have a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with shallots: Shallots offer a delicate garlic-onion flavor that can enhance the overall taste of the soup.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a slightly different but pleasant flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the soup similarly to flour and is also gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a milder taste and can blend more seamlessly into the soup without altering its color.

• Allow the broccoli cheddar soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date of preparation. This will help you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. Ensure the fridge is set to a temperature below 40°F (4°C) to keep the soup fresh.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without losing its flavor and texture.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's creamy consistency.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to prevent scorching. If the soup appears too thick after reheating, add a splash of chicken broth or heavy cream to reach the desired consistency.
• Avoid reheating the soup in the microwave, as this can cause uneven heating and may alter the texture of the broccoli florets and cheddar cheese.
• If you notice any separation or graininess in the soup after reheating, whisk it vigorously to help reincorporate the ingredients.
• Always taste the soup after reheating and adjust the seasoning with salt and pepper if needed.

• Stovetop Method:

  1. Pour the broccoli cheddar soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or heavy cream if the soup has thickened too much.
  4. Continue to heat until the soup is warmed through and the cheddar cheese is melted again.

• Microwave Method:

  1. Transfer the broccoli cheddar soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the soup, then continue to microwave in 30-second intervals until heated through, stirring in between to ensure even heating.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the broccoli cheddar soup in the top pot.
  3. Stir occasionally to ensure even heating.
  4. Heat until the soup is warmed through and the cheddar cheese is fully melted.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the broccoli cheddar soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, stirring halfway through, until the soup is hot and bubbly.

• Large pot: Used for cooking the soup base and simmering the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients and ensuring the flour is well incorporated.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring cups: Necessary for accurately measuring the chicken broth, heavy cream, and shredded cheddar cheese.

• Measuring spoons: Used to measure the butter and flour precisely.

• Blender: Optional, for pureeing the soup to a smooth consistency if desired.

• Whisk: Helps in gradually incorporating the chicken broth into the flour mixture to avoid lumps.

• Ladle: Useful for serving the soup into bowls.

• Soup bowls: For serving the finished broccoli cheddar soup.

• Grater: Needed if you are shredding the cheddar cheese from a block.

Prep ingredients ahead: Chop the onion and broccoli florets in advance to save time during cooking.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Blender efficiency: Use an immersion blender directly in the pot to puree the soup quickly and with less cleanup.

Simmer while prepping: Start simmering the chicken broth while you cook the onion and garlic to streamline the process.

Batch cooking: Make a double batch and freeze half for a quick meal later.