Broccoli and Cheddar Soup
Hearty soup is such a perfect lunch or light dinner for cold wintery days, and the combo of broccoli and cheddar is both healthy and warming! In the past, I have found that broccoli and cheddar would just taste like broccoli and cheese sauce without any depth or complementing flavors, but adding in the extra spices gives this soup a delicious flavor.
You Will Need
Heavy bottom soup pot
Butter to sauté the vegetables & 3 tbsp for the roux
1 medium onion, diced
1 large carrot, diced
2 stalks of celery, diced
2 cloves of garlic, minced
1/4 cup all-purpose flour
6 cups of vegetable stock
1/2 cup of 2% milk
2 to 3 cups broccoli florets, diced and steamed until tender
8 ounces (or more) of grated aged cheddar
1 tsp-ish smoked paprika
1 tsp-ish dry mustard powder
Pinch of cayenne pepper
Salt & pepper
How To Make
- Add some butter along with the diced onion, carrots and celery to your heavy bottom soup pot. Sauté until the onion is translucent, and the other vegetables have softened which should be about 15 minutes.
- Add the garlic and continue to cook for about 30 seconds. Set aside.
- On a low heat, add the 4 Tbsp of butter and flour to the small pot.
- Whisk constantly for about 3 minutes until the butter is melted and has formed a paste with the flour.
- Slowly add the milk and continue stirring constantly until it is smooth and slightly thickened.
- Add the cheese to the roux and stir until it is melted and smooth.
- Slowly add one cup of the vegetable stock to the roux sauce, and continue whisking constantly.
- Allow the mixture to very gently simmer over low heat for about 5 minutes, or until it has thickened evenly. Turn it off and set aside.
- Add the broccoli to the soup pot with the other vegetables, and pour in the remaining stock.
- Let the soup continue to cook over a low heat for about 20 minutes so the vegetables can release their flavors.
- The final step before seasoning is to add the roux into the soup, about ½ cup at a time, and making sure it is fully incorporated before adding more.
- Season with salt, pepper, paprika, dry mustard powder, and cayenne.
- You can garnish this soup with lots of different things. Some of my favorites are diced green onions, sour cream, crispy pancetta, and grated cheddar.
- Serve with some crispy cheesy toasted baguette on the side (or right in the soup as pictured) for an extra comforting touch!
- On a side note, if you prefer a puree style of soup, this one does blend well, and that is how I usually serve it.