I’m a purist. When I hear the words “Broccoli & Cheddar Soup”, I think of lovely little broccoli florets swimming in a sea of creamy cheese soup. I don’t need much else in there. Sure, I like a little seasoning, some roux to thicken and a dash of colour when served, but I don’t need anything else. I hate to see peppers or potatoes, kale or other such foreign things. I don’t mean to be rude, if that’s your thing than, well, that’s your thing. I just prefer to taste the headliners in this wonderfully monikered amalgamation.
Lately, in the Guilty Kitchen, there’s been a need for more simple fare. I have less time to spend in the kitchen as of late, and I certainly don’t want to be spending the whole afternoon stirring, mixing or sautéeing. What is that’s creating such an upheaval in our humble home? Well, you’ll have to stick around for a little while. Announcements are meant to be long and drawn out, right? At least that’s what reality television has taught me!
You’ll find out soon enough, as long as you stick around.
Broccoli & Cheddar Soup
3 Tbsp butter
3 Large heads of Broccoli (divided into stems and florets)
1 small onion
1 clove garlic, grated or minced
900mL low sodium chicken broth
1 cup whole milk, warm
3 heaping Tbsp all purpose flour
3 Tbsp butter
2-3 cups sharp cheddar, grated
1/2 tsp mustard powder
2 dashes tabasco
1/4 tsp paprika
salt & pepper
1. Dice onion and peeled broccoli stems very fine and add to a large soup pot.
2. Add 3 Tbsp butter to pot and sauté on medium heat until softened, about 6-8 minutes.
3. Add in garlic and sauté for another 2-3 minutes.
4. Add broth, turn up heat and allow to come to a simmer. Turn down to medium low and continue to simmer.
5. Meanwhile, in small saucepan oven medium heat, melt other 3 Tbsp of butter. Sprinkle flour over melted butter and stir to form a roux.
6. Slowly add heated milk to roux, whisking as you go. Bring to a simmer and allow to thicken. On a slow simmer, with constant stirring, you can cook this cream sauce for up to 20 minutes. Season with salt & pepper.
7. Add cream sauce to broth, whisking to combine.
8. Add grated cheese and make sure it is completely incorporated before adding broccoli florets. You can add the seasonings at this point (mustard powder, Tabasco and paprika)
9. Add in broccoli florets and allow to simmer for an additional 15-20 minutes, or until broccoli is tender. Season with salt and pepper.
10. Thicken with a 1:1 ratio of cornstarch and water if the consistency is not thick enough for you.
Unfortunately, this soup doesn’t save so well. The broccoli tends to become more strongly scented as time goes on, and not in a good way, more like a strong cabbage. Those cruciferous vegetables are notorious for just that. It is good the next day, but I wouldn’t recommend freezing it or saving it for more than 24 hours. Also, the broccoli will change colour as well, becoming a more greyish green as time goes on. It’s still fine to eat, just less visually appealing.
Honestly, I have never seen a broccoli soup this GOOD. Most of the time they’re dull and grey but this one is superb. I could almost taste it.
Wow, this sounds so amazing. I’m thinking we need to make this soon.
The recipe looks fantastic – and I love your photos. Soup season makes me so happy!
.-= Whineaux (Dawn)´s last blog ..Is a Burger — just a Burger? =-.
Excuse me for a moment while I do a little dance. It just so happens I have all these ingredients at home. Guess what I’m having for dinner?
I’ll eagerly await your news while I slurp.
.-= Irina @ PastryPal´s last blog ..A Weighty Issue =-.
I have never used Broccoli in soup. Interesting. Its good when one can be creative and use just about any ingredient to make a wonderful and tasty dish.
.-= Lady Mystery´s last blog ..Hot Fried Crispy Shredded Beef =-.
Yum! Sounds like tasty soup… I haven’t made broccoli cheddar soup in a while… Thanks for the reminder!
.-= Jen @ My Kitchen Addiction´s last blog ..Broccoli and Cheese Quiche =-.
Yes, I’ve to agree with Divina! This soup looks just so perfect. And all of the pictures also look so beautifully presented.
I just made broccoli cheese soup recently from a similar recipe – I agree…nothing extra needs to be added! 🙂 Although I also love cheesy baked potato soup.
.-= megan´s last blog ..Carrot Fries =-.
This broccoli cheddar soup looks decadent and delish! I am a huge fan of steamed broccoli, this would take it to a whole other level!!
.-= marla (Family Fresh Cooking)´s last blog ..Sour Cream Turkey Meatloaf {with Capers} =-.
Agreed! I don’t know what it is about steamed broccoli, but I love it!
Just made the soup for lunch, and it was awesome. I will infinitely make this again, probably just adding in some carrots, other than that I won’t change a thing!
.-= Angela [YourEverydayMama]´s last blog ..Caramel Crunch Bars =-.
One of my favorite cream style soups.
This one looks great!
Regards,
CCR
=:~)
.-= Cajun Chef Ryan´s last blog ..Meringue Mushrooms =-.
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Hey I made this a second ago and it is AMAZING!!!!! It’s nice knowing I don’t have to go to Safeway or Fred Meyers every time I want this kind of soup. It’s also awesome that I know every single ingredient that went into this. I can’t even pronounce the bottom third of the ingredients on pre-made soup. Thank you!!
Absolutely Delish !! I put in grainy mustard instead of dry as it’s all I had on hand and it’s still in my top 3 soups of all times. Sooo good!!
I found your recipe after I had the base cooking away so it wasn’t exactly ‘pure’ as you would have liked it BUT, otherwise i stuck to your recipe! My base was made up of onion potato and celery in butter, but I did the separate roux, and threw in so much cheddar that I guess mine should be called Cheddar and broccoli soup. It turned out delicious, this is going to be one of my favourite soups ever! Thanks for the guidance!
I found your recipe after I had the base cooking away so it wasn’t exactly ‘pure’ as you would have liked it BUT, otherwise i stuck to your recipe! broccoli
I have been making Broccoli Cheddar Soup for some time but as I was visiting family for Christmas and in charge of Christmas Eve Dinner, I went looking online and found your recipe. So easy to make and such wonderful flavour I could not have imagined. Needless to say, I did not even bother to serve it with my usual accompaniments of garlic croutons and fresh fried bacon bits. Was even asked for the recipe by my sister after her youngest son who generally will not eat anything like this had a full bowlful. Thanks a million and will definitely be making this again.
That is awesome Len, thanks so much for commenting!
I love this soup, I just made a second time and the only 2 things I changed is that I doubled the amount (to last more than serving) and also pureed the base, so it was more smooth than the first time. Delicious!