The Best Ever Broccoli Cheese Soup - This is the excellent broccoli cheese soup. no longer most effective that, it’s a number of the best soup I’ve ever tasted, duration. If you like Panera’s broccoli cheddar soup, this blows the pants off it. It’s an smooth soup to make and is prepared in 1 hour. I saved the soup vegetarian via using low-sodium vegetable inventory rather than bird inventory, and made it healthier by means of the use of fat-loose half-and-half of. i really like broccoli and used plenty due to the fact I opt for big chunks of broccoli in each chew but you can use much less.
I extensively utilized some stalks to make use of the entire head and no longer waste any, however you could use florets only if preferred. There’s some elective spices like smoked paprika, mustard powder, and cayenne pepper. They’re now not obligatory if you don’t keep them accessible, but they do add greater intensity of flavor. Use a cheddar cheese which you grate yourself. study the recipe at the least two times before starting. You’ll be rewarded with the best, creamiest, richest, and most exquisite soup.
INGREDIENTS
- 1 tablespoon + 4 tablespoons unsalted butter, divided
- 1 small/medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable stock (chicken stock may be substituted)
- 2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
- 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
- 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon smoked paprika or regular paprika, optional and to taste
- 1/2 teaspoon dry mustard powder, optional and to taste
- pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)
- 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls
INSTRUCTIONS
- In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium warmness until the onion is translucent and slightly browned, about four minutes. Stir intermittently.
- add the garlic and cook approximately 30 seconds, stirring continuously so it doesn’t burn. put off from heat and set pan apart.
- In a big heavy-bottom pot (i use this Le Creuset Signature Enameled 6-3/four-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for approximately 3 to five minutes, whisking continuously, till flour is thickened. you are making a roux and it’s very essential the aggregate is thick or soup will in no way thicken nicely later.
- Slowly add the vegetable stock, whisking continuously.
- Slowly add the half of-and-half of, whisking constantly.
- allow mixture to simmer over low warmness for approximately 15 to twenty mins, or till it has decreased and thickened a few. Whisk intermittently to re-comprise the ‘skin’ that necessarily paperwork, this is everyday.
- While aggregate is simmering, chop the broccoli and carrots. After simmering 15 to twenty minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
- Add the salt, pepper, elective paprika, non-compulsory dry mustard powder, and elective cayenne. in case you don’t have these seasonings accessible, it’s k, however they do upload subtle intensity of flavor. Stir to mix.
- Allow soup to simmer over low warmth for approximately 20 to 25 minutes, or until it has reduced and thickened a few. Whisk intermittently to re-include the ‘skin’ that unavoidably forms, this is everyday.
- While soup simmers, grate the cheese. It’s important to apply a cheese (not the most inexpensive component you can find) because the taste of the soup depends on it. Do not use pre-grated cheese in ziptop baggage due to the fact that cheese is immune to melting and received’t incorporate properly. After simmering approximately 20 to 25 mins, upload maximum of the cheese, booking a small amount for garnishing bowls. Stir within the cheese until melted and included absolutely, much less than 1 minute.
- Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will preserve hermetic for five to 7 days inside the fridge. Reheat lightly inside the microwave. I locate the soup is less probably to ‘break’ or separate when reheated within the micro instead of on the stovetop, however do what you suspect is fine. I don’t suggest freezing the soup due to the fact I feel like the cheese and 1/2-and-1/2 will now not do well upon thawing and soup should smash, but I haven’t truly tried freezing it.