broccolicheddarsoup Archives

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.