Broccoli Cheddar Soup

Ingredients:

¼ cup all-purpose flour

¼ cup unsalted butter

1½ cups diced yellow onion

1 teaspoon minced garlic

½ tablespoon dijon mustard

½ teaspoon paprika

¼ teaspoon dried thyme

7 oz broccoli florets, (about 3 cups, fully packed)

2½ oz shredded carrots, (from 2 medium-sized carrots)

2 cups low-sodium chicken broth

2 cups half and half

¾-1 teaspoon salt

¼ teaspoon black pepper

8 oz fresh cheddar cheese loaf, shred, (do not use pre-shredded cheese)

Instructions:

Step 1:

In a large Dutch oven, melt butter over medium heat.

Cook onion for 4 minutes then add garlic and keep stirring for 30 seconds.

Step 2:

Add flour and keep stirring for 4 minutes.

Add paprika, dijon mustard, thyme, broccoli, and carrots.

Stir for 10-15 seconds.

Step 3:

Add low-sodium chicken stock.

Bring the mixture to a boil then reduce the heat to medium-low.

Simmer, uncovered, for 8 minutes or until the broccoli is tender.

Step 4:

Gradually stir in half and half.

Let it simmer for 3 minutes.

Add cheese then turn off the heat immediately.

Remove the pot from the stove and keep stirring until the cheese is fully melted.

Notes:

Preparation and Cooking: This soup involves a step-by-step process that starts with sautéing onions and garlic in butter, followed by adding flour to create a roux for thickening. The addition of mustard, paprika, and thyme enhances the flavor profile.

Vegetables: The soup incorporates broccoli florets and shredded carrots, providing texture, color, and nutritional value. Ensure the vegetables are tender but not overcooked for optimal taste and texture.

Broth and Cream: Low-sodium chicken broth forms the base of the soup, contributing to its savory flavor. Half and half (a blend of equal parts milk and cream) add richness and creaminess to the soup without making it overly heavy.

Cheese: Freshly shredded cheddar cheese is used to create a smooth and cheesy texture. It’s essential to use fresh cheese rather than pre-shredded cheese, which may contain additives that affect the texture of the soup.

Seasonings: Dijon mustard, paprika, thyme, salt, and pepper are key seasonings that add depth and complexity to the flavor profile of the soup. Adjust the seasoning quantities based on personal taste preferences.

Consistency: The soup should have a creamy and smooth consistency after incorporating the cheese. Be patient while stirring to ensure the cheese melts evenly and doesn’t clump.

Serve and Enjoy: This soup pairs well with crusty bread or a side salad. Garnish with additional shredded cheese or fresh herbs like parsley for presentation.

Storage: Leftovers can be stored in the refrigerator for a few days. Reheat gently on the stove, stirring occasionally to maintain the creamy texture.

Customization: Feel free to customize the soup by adding other vegetables or adjusting the amount of cheese for a milder or stronger cheesy flavor.

Nutritional Content: While this soup is rich and comforting, it’s important to be mindful of portion sizes due to its calorie and fat content from butter, half and half, and cheese. Opt for low-fat alternatives if desired.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use regular chicken broth instead of low-sodium chicken broth?

Yes, you can use regular chicken broth, but keep in mind that the soup’s overall saltiness may increase.

Adjust the amount of added salt accordingly.

How do I prevent the cheese from clumping when adding it to the soup?

Remove the pot from the heat before adding the cheese, and gradually stir it in while the soup is still hot but not boiling.

This helps ensure a smooth and creamy texture.

Can I use frozen broccoli instead of fresh broccoli florets?

Yes, frozen broccoli can be used as a substitute for fresh broccoli.

Thaw and drain the broccoli before adding it to the soup.

Is there a substitute for half and half?

You can use a combination of milk and heavy cream as a substitute for half and half.

Use about half milk and half heavy cream to achieve a similar creamy consistency.

How can I make this soup vegetarian?

Substitute vegetable broth for chicken broth and omit the chicken.

You can also add extra vegetables or plant-based protein alternatives.

Can I freeze this soup?

While cream-based soups can separate upon thawing, this soup can be frozen for up to 1-2 months.

Reheat gently and whisk while warming to restore the creamy texture.

What type of cheddar cheese works best for this recipe?

Freshly shredded cheddar cheese loaf is recommended for its superior melting properties.

Avoid using pre-shredded cheese, as it often contains additives that can affect texture.

How can I make this soup gluten-free?

Substitute a gluten-free flour blend for all-purpose flour.

Ensure that all other ingredients, including the chicken broth and mustard, are gluten-free.

Can I use an immersion blender to puree the soup?

Yes, if you prefer a smoother texture, you can use an immersion blender to partially puree the soup before adding the cheese.

Be cautious not to overblend.

What are some garnish options for serving this soup?

Garnish the soup with additional shredded cheese, chopped fresh parsley, croutons, or a drizzle of olive oil for added flavor and presentation.