Creamy Broccoli Cheddar Soup

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Welcome to Adrian Recipes, your go-to destination for delightful culinary adventures! Today’s star dish is a comforting Creamy Broccoli Cheddar Soup, a perfect blend of rich cheddar goodness and nutritious broccoli. This classic soup is a crowd-pleaser, offering a velvety texture and a burst of flavors that makes it an ideal choice for any occasion. Whether you’re looking for a hearty lunch or a satisfying dinner option, this recipe is sure to warm your heart and soul.

Ingredients List

To create this delicious Creamy Broccoli Cheddar Soup, you’ll need:

• 3 cups chopped broccoli
• 1 cup shredded carrots
• ½ cup diced yellow onion
• 4 cups chicken broth
• 2 cups heavy whipping cream
• 4 tablespoons butter
• 1 teaspoon olive oil
• ¼ cup all-purpose flour
• 3 cups shredded cheddar cheese
• 1 teaspoon chicken bouillon powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

Timing

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 6

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot, heat olive oil and butter over medium heat. Once the butter melts, add diced onion and cook for about 3–4 minutes until softened and fragrant.

2. Make the Roux

Lower the heat to medium-low, then sprinkle in the flour. Stir continuously for about 2–3 minutes to form a smooth roux — this will thicken your soup later.

3. Build the Base

Gradually pour in the chicken broth while stirring to remove any lumps. Add the bouillon powder, onion powder, garlic powder, salt, and black pepper. Mix well, then toss in the chopped broccoli and shredded carrots.

4. Simmer until Tender

Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes, stirring occasionally, until the veggies are soft.

5. Finish Creamy and Cheesy

Remove from heat and let it cool slightly for a couple of minutes. Stir in the heavy cream, then slowly add the shredded cheddar cheese in small handfuls, mixing until melted and smooth.

6. Serve

Ladle the soup into bowls and enjoy it warm — optionally with crusty bread or a sprinkle of extra cheddar on top.

Nutritional Information

This Creamy Broccoli Cheddar Soup is not only tasty but also packed with nutrients. Broccoli provides essential vitamins like C and K, while cheddar cheese and cream offer a good dose of calcium. Each serving is approximately 300 calories, with a balanced mix of proteins, fats, and carbohydrates to keep you full and satisfied.

Healthier Alternatives for the Recipe

For a lighter version, consider using low-fat milk instead of heavy cream and reducing the amount of cheese. You can also substitute the chicken broth with vegetable broth for a vegetarian option, ensuring everyone at the table can enjoy this delicious soup.

Serving Suggestions

Pair this Creamy Broccoli Cheddar Soup with a slice of whole-grain bread or a crisp green salad for a complete meal. You can also top the soup with crispy bacon bits or a sprinkle of fresh chives for added texture and flavor.

Common Mistakes to Avoid

• Overcooking the Broccoli: To maintain its vibrant color and nutrients, ensure you don’t overcook the broccoli.
• Adding Cheese Too Quickly: Add the cheese gradually to prevent it from clumping and ensure a smooth consistency.
• Skipping the Roux: The roux is essential for thickness, so don’t skip this step for a creamy texture.

Storing Tips for the Recipe

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months. Reheat gently on the stove, stirring occasionally to maintain its creamy texture.

Conclusion

This Creamy Broccoli Cheddar Soup is a delightful dish that combines comfort and nutrition in every spoonful. Its creamy texture, cheesy flavor, and wholesome ingredients make it a family favorite that’s easy to prepare and perfect for any meal.

FAQs

1. Can I use frozen broccoli?
Yes, frozen broccoli can be used. Just thaw it before adding it to the soup.

2. How do I make the soup thicker?
If you prefer a thicker consistency, you can add a bit more flour to the roux or reduce the amount of chicken broth.

3. Can I make this soup vegan?
Absolutely! Use vegetable broth, replace the cream with coconut milk, and choose a vegan cheese alternative.

For more delicious recipes and cooking tips, check out our related posts and explore a world of flavorful possibilities!

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a comforting dish, perfect for chilly nights. It’s rich, cheesy, and packed with healthy vegetables.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 3 cups chopped broccoli
• 1 cup shredded carrots
• 0.5 cup diced yellow onion
• 4 cups chicken broth use vegetable broth for a vegetarian version
• 2 cups heavy whipping cream for a lighter version, use half-and-half
• 4 tbsp butter
• 1 tsp olive oil
• 0.25 cup all-purpose flour
• 3 cups shredded cheddar cheese sharp cheddar works best
• 1 tsp chicken bouillon powder optional, for extra flavor
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt to taste
• 1 tsp black pepper to taste

Equipment

• Large Pot

Method

 

1. In a large pot, heat olive oil and butter over medium heat. Once the butter melts, add diced onion and cook for about 3–4 minutes until softened and fragrant.
2. Lower the heat to medium-low, then sprinkle in the flour. Stir continuously for about 2–3 minutes to form a smooth roux — this will thicken your soup later.
3. Gradually pour in the chicken broth while stirring to remove any lumps. Add the bouillon powder, onion powder, garlic powder, salt, and black pepper. Mix well, then toss in the chopped broccoli and shredded carrots.
4. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes, stirring occasionally, until the veggies are soft.
5. Remove from heat and let it cool slightly for a couple of minutes. Stir in the heavy cream, then slowly add the shredded cheddar cheese in small handfuls, mixing until melted and smooth.
6. Ladle the soup into bowls and enjoy it warm — optionally with crusty bread or a sprinkle of extra cheddar on top.

Notes

This soup is perfect served with crusty bread or a sprinkle of extra cheddar on top. You can also make it vegetarian by using vegetable broth instead of chicken broth.