Broccoli and Cheddar Soup

Name: Broccoli and Cheddar Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons butter (unsalted); 1 large onion (chopped); 2 cloves garlic (minced); 4 cups broccoli florets (fresh); 4 cups vegetable broth (low-sodium); 1 cup heavy cream; 2 cups sharp cheddar cheese (grated); to taste salt and pepper

40 min 4 servings Easy

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Broccoli and Cheddar Soup

A creamy and comforting broccoli and cheddar soup, perfect for a cozy meal.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Broccoli and cheddar soup is a beloved classic, offering a delightful combination of creamy texture and rich cheese flavour. It's a comforting dish that's perfect for chilly days, providing warmth and satisfaction with every spoonful. This recipe is straightforward and brings together the freshness of broccoli and the sharpness of cheddar cheese in a harmonious blend. The addition of cream enhances the soup's richness, making it a luxurious treat for the palate.

Ingredients

Servings

Soup Base

Creamy Finish

Instructions

Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Pro tip: Cook the onion gently to avoid browning, which could change the soup's flavour.

Add the Broccoli

Stir in the broccoli florets, and cook for 3 minutes until they are bright green and slightly tender.

Simmer the Soup

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the broccoli is very tender.

Pro tip: Check the broccoli with a fork; it should be soft enough to blend easily.

Blend the Soup

Remove the pot from heat and let the soup cool slightly. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a countertop blender.

Pro tip: If using a countertop blender, blend in small batches, ensuring the lid is vented to prevent pressure build-up.

Add Cream and Cheese

Return the pot to low heat. Stir in the heavy cream and grated cheddar cheese, stirring constantly until the cheese is fully melted and the soup is creamy.

Pro tip: Avoid boiling the soup after adding the cheese to prevent curdling.

Season and Serve

Season the soup with salt and pepper to taste. Serve hot, garnished with additional cheese or fresh herbs if desired.

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Tips & Tricks

<ul><li>Use fresh broccoli for the best flavour and texture.</li><li>Grate your own cheddar for a smoother melt.</li><li>Allow the soup to cool slightly before blending to avoid splatters.</li><li>Season gradually to suit your taste.</li></ul>

Serving Suggestions

Serve this broccoli and cheddar soup with crusty bread or a fresh salad for a complete meal. It pairs wonderfully with a light white wine or a crisp apple cider. To make ahead, prepare the soup up to the blending stage, then store in the fridge for up to 3 days. Reheat gently and add the cheese when ready to serve. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.