Description
This classic Broccoli Cheddar Soup is rich, creamy, and filled with tender broccoli florets and sharp cheddar cheese. Perfect for a cozy meal, it combines a luscious milk and cheese base with sautéed onions, celery, and broccoli, simmered to perfection in a hearty chicken stock. Serve it hot with toasted sliced baguette for a comforting and satisfying dish.
Ingredients
Scale
Soup Base
- 5 tbsp unsalted butter
- ½ onion, chopped
- â…“ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk, finely diced
- 2½ cups broccoli, chopped into bite-sized pieces
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
For Serving
- Shredded cheddar cheese (additional, for topping)
- Toasted sliced baguette
Instructions
- Melt Butter: Place a large pot over medium heat and melt the butter fully to create the base for your soup.
- Sauté Onion: Add the chopped onion to the melted butter and sweat for about 5 minutes until translucent, releasing its natural sweetness.
- Make Roux: Whisk in the all-purpose flour and cook for about 2 minutes to eliminate the raw flour taste and thicken the soup later.
- Add Stock and Season: Stir in the chicken stock gradually, whisking to combine into a smooth mixture, then season generously with salt and pepper.
- Cook Vegetables: Add the finely diced celery and chopped broccoli. Bring to a boil, then reduce heat to medium-low and simmer for about 15 minutes until the vegetables are tender.
- Add Milk and Thicken: Stir in the whole milk and continue simmering for 2 to 3 minutes until the soup thickens enough to coat the back of a wooden spoon.
- Melt Cheese: Remove the pot from heat and stir in the shredded cheddar cheese in small handfuls, allowing each addition to fully melt before adding more for a smooth, cheesy texture.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper to your liking. Serve the soup hot, topped with additional shredded cheddar cheese and accompanied by toasted sliced baguette.
Notes
- Use sharp cheddar cheese for the best flavor impact.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- To make the soup creamier, you can blend part of it before adding the cheese.
- Leftovers keep well refrigerated for up to 3 days.
- Reheat gently on stovetop to prevent cheese from curdling.
