Broccoli-Cheddar Soup

Broccoli-Cheddar Soup

This is an American classic that I absolutely love: Broccoli-Cheddar Soup. In fact, Broccoli-Cheddar anything! Some ingredients were simply made for each other. The epitome of a gentle contrast, this match offers a thoughtful balance in many applications. In January, why not go for the soup?

The chunky texture of this soup with a creamy cheesy flavor is reveling.

I love packing a mountain of flavors from different vegetables, in this case, not just broccoli, but onions, garlic, carrots and celery into the soup. Each spoonful has enough flavor to satisfy. I like to add even more cheese on top of the bowl and let it melt with the heat of the soup.

There is a forever argument in my household: for my husband and son, soup is never a complete meal. They need more sustenance than soup. Growing boys need to eat, and I guess the men in the house need a piece of protein. On the other hand, for the ladies (my daughter and I), this soup is absolutely complete; delicious and fulfilling. We need nothing else. Maybe a piece of bread and that’s about it.

Adjust to the needs of your household. It might be appetizer or a main course. I like using in non-traditional soup bowls, like this one in the photo.

A word on the broth: if there is one ingredient that can elevate your cooking by many points, it’s chicken stock. There is a wide variety of broths available in the store today, but if you can buy the home-made version, that’s the best. If you can make your own chicken stock, even better!

And finally, a word about the cheese: be sure to buy a fresh block of orange cheddar and grade it yourself, as it packs so much more flavor than the pre-shredded. This is a recipe to cook often and one to hold on to. Inspired by AllRecipes.


Broccoli-Cheddar Soup


Serves 4


3 tablespoons butter

2 garlic cloves, minced

½ onion, chopped

2 tablespoons all-purpose flour

1 cup half and half

1 ½ cups chicken broth

Kosher salt and fresh black pepper

freshly ground nutmeg

2 cups chopped broccoli

1 carrot, chopped

1 celery stalk, chopped

1¼ cups shredded mild Cheddar cheese


Melt butter in a stock pot over medium-high heat. Add the garlic and cook until it’s just golden, about 2 minutes. Add the onions and cook, stirring occasionally with a wooden spoon until translucent.

Whisk in the flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add the half and half to onion mixture, stirring until mixture is smooth.

Add the chicken broth and season with salt, black pepper and nutmeg.

Reduce the heat to medium and simmer the mixture until thickened, about 10 minutes. Add the broccoli, carrot and celery.

Reduce the heat to low, cover the pot and simmer until the vegetables are tender yet crisp, about 20 minutes.

Add the cheddar cheese to the soup and cook, stirring occasionally until cheese melts, about 5 minutes.

Serve hot in individual bowls.




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Caldo de Piranha

It’s hard to imagine a restaurant in Teresópolis serving Brazilian mid-western food. But for Mr. Ernani Antônio de Oliveira, Caldo de Piranha is a specialty. In fact, when I heard about this place, my enthusiasm for trying this famous dish from the Pantanal region got even stronger, as I was about to enrich my knowledge for an important item in the Brazilian culinary identity.

One of Teresópolis most traditional and beloved restaurants, Caldo de Piranha was established in 1994, June 17th to be precise. Mr Oliveira, the owner, does not claim the creation of the recipe but his restaurant popularity was built upon it. That began 25 years ago, the day he caught a Piranha fish for the first time on his trip to Pantanal (located in the states of Mato Grosso and Mato Grosso do Sul). He knew about the dangerous of the species, which in a way, made this challenge even more fascinating. There, he tried Piranha for the first time and since then, he became intimate friends with the beast.

At first, he followed a well-known recipe. As time went by, he perfected his own version, found a supplier in Vitoria, Espírito Santo, and practiced cooking it back at his hometown in Teresópolis. He tried selling the dish in his son’s snack bar. On the first day, he sold 53 soups. On the second day 113, and on the third day, 240. After 30 days of increasing demand and continuous success, his son realized the potential of that one single recipe and transformed his bar into a real restaurant specializing in his father’s signature dish.

When I tasted the famous dish, I quickly understood the deep pleasures of a warm fish soup echoed of course by the prized flavors of the Piranha fish. With a rich creaminess that nevertheless comes without cream, this hearty and earthy soup is the kind of meal that can be served as an appetizer or as a main course.

Going to Teresóplolis is the best way to sample Mr Oliveira’s famous soup. Ok, let’s be realistic; although chances are slim that you’ll do that, or that we’ll find a piranha fish in the US, I will still post this fantastic recipe, because my desire is to at least adapt the fish soup, possibly with another fish. To do this, you must know your fish. Take a good look at these photos and then investigate as many fish as possible, talk to fishmongers * and try to imagine a fish soup as satisfying as Caldo de Piranha. And then you cook. You cook your fish soup slowly; submerged it in golden garlic, in the Brazilian style, and you adjust it for the American taste. You add onions and tomatoes and make a refogado**. You blend your refogado and return to the pan. You cook the fish and flake the meat and you add everything to the same pan. You stir, you mix, you season, and you simmer until the soup thickens properly bubbling in the pan.

Cook it often, and cook it well, and be sure to write down the recipe because your friends and family will want to make it at their homes too. But most importantly, you write it down because discovering a new recipe will only brighten your life.

The recipe below is adapted from Mr Oliveira’s recipe.

Caldo de Piranha (Adapted to the United States)

1 whole Branzino, gutted, scaled, head and tail off (about 1.46 lbs or 665g)

Kosher Salt

Freshly ground pepper

4 tablespoons olive oil

3 cloves garlic, chopped

1 small onion, chopped

3 scallions (white and green parts), finely chopped

3 plum tomatoes, peeled, seeded, and chopped (1 1/3 cup or 240g)

3 tablespoons (20g) all-purpose flour

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped cilantro

1. Cut the fish into large chunks, about 2-inches and season with salt and pepper. In a large Dutch oven or large casserole, add 2 tablespoons of olive oil over medium heat. Add the fish and cook, turning occasionally until it starts to turn opaque, about 4 minutes. Depending on the fish, the skin might stick to the bottom of the pan, and that’s ok, you can scrape it later. Add enough water to cover the fish (about 3 cups), cover the pan, and bring to boil. Once it reaches a boil, reduce the heat to low and simmer gently until the fish is cooked, about 5 minutes taking care to skim off any foam that bubbles to the surface.

2. Using a slotted spoon, scoop out the fish and place in a bowl. When is cool enough to handle, shred the meat into small thin threads; discard skin and bones. Keep the fish covered with foil. Strain the liquid and reserve in a bowl.

3. In the same pan, heat the remaining 2 tablespoons of olive oil over low heat and add the garlic; cook until just lightly golden brown. Add the onions, scallions, and cook stirring frequently until it’s nice and soft. Add the tomatoes and cook until it just starts to release its water. Season lightly with salt and pepper. Transfer to a small bowl of a food processor and whir until it becomes a puree, about 1 minute. Scrape back into the pan.

4. Add the flour and cook for 1-2 minutes. Add the fish threads and all reserved liquid; simmer the soup until it reaches proper consistency (not too thin, not too thick), about 10 minutes. Adjust with a little bit more of water if necessary. Season with salt and pepper.

5. To serve, ladle the soup into small individual dishes and garnish with, parsley and cilantro. (The soup can be kept covered in the refrigerator for up to 2 days.)

* I called a reliable source, Paganos in CT ( and they were somewhat familiar with Piranhas. Although small red snapper, Branzino, and pompano are salt-water fish, they suggested as an accepted substitute for the Piranhas.

**Refogado is the name of onion/garlic (and) tomato mixture, similar to sofrito in Spanish cooking.

Restaurante Caldo de Piranha
Rua Jose Elias Zaquem, 305
Agrioes, Teresópolis
Tel: ( 55) (21) 2643- 4908