Creamy Broccoli and Cheddar Soup with Crusty Bread
This delightful recipe combines the comforting flavors of broccoli and cheddar in a velvety, creamy soup, perfectly paired with crusty bread. Ideal for a cozy dinner, this dish can be prepared in about 45 minutes and serves 4. Get ready to savor the rich, cheesy goodness!
Equipment
- Large pot
- Wooden spoon
- Blender or immersion blender
- Ladle
- Soup bowls
- Baking sheet
Ingredients
- 1 pound fresh broccoli cut into florets
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Crusty bread for serving
Instructions
Preparation:
- Wash and chop the broccoli into small florets.
- Finely chop the onion and mince the garlic.
- Shred the cheddar cheese.
- Preheat your oven to 350°F (175°C) to warm the crusty bread later.
Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant, about 3 minutes.
Create the Roux:
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 2 minutes to create a roux, a thickening agent for the soup.
Add Broccoli and Broth:
- Pour in the vegetable broth and add the broccoli florets. Season with a pinch of salt and pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 20 minutes, or until the broccoli is tender.
Blend the Soup:
- Carefully transfer the soup to a blender in batches, or use an immersion blender to puree until smooth. Be cautious when blending hot liquids.
- Return the soup to the pot over low heat.
Incorporate Cheese and Milk:
- Stir in the shredded cheddar cheese and whole milk, continuously stirring until the cheese is melted and the soup is creamy. Adjust the seasoning with salt and pepper to taste.
Warm the Crusty Bread:
- While the soup simmers, warm the crusty bread in the preheated oven for 5-7 minutes, or until it's toasty and golden.
Serve:
- Ladle the hot, creamy broccoli and cheddar soup into bowls.
- Serve with warm, crusty bread on the side.
Notes
Tips:
- Customize the soup by adding crispy bacon bits, croutons, or a dollop of sour cream as garnishes.
- For an extra kick, sprinkle some red pepper flakes on top.
- To make it vegetarian-friendly, use vegetable broth instead of chicken broth.
- Calories: 370 kcal
- Fat: 24g
- Carbohydrates: 23g
- Protein: 16g
- Fiber: 5g