A rich and comforting soup made with broccoli, heavy cream, and sharp Cheddar cheese.
25 minutes
A rich and comforting soup made with broccoli, heavy cream, and sharp Cheddar cheese.
tablespoons
Broccoli Florets, finely chopped
cups
cups
cups
Himalayan Pink Salt
to taste
to taste
Shredded Sharp Cheddar Cheese, with some reserved for topping
cups
1. Melt Butter and Sauté Broccoli
Start by melting 2 tablespoons of butter over medium heat in a medium saucepan. Once the butter has melted and is gently bubbling, add 1 cup of finely chopped broccoli florets. Sauté the broccoli in the butter for about 5 minutes, stirring occasionally, until the broccoli turns bright green and becomes tender.
2. Add Cream and Broth
Next, pour in 1 cup of heavy cream and 1 cup of chicken broth. Stir well to combine the ingredients. Allow the mixture to simmer over medium heat for 10-15 minutes. This will help thicken the soup, and you’ll know it’s ready when it coats the back of a spoon.
3. Add Cheese
Reduce the heat to low and gradually add 1 cup of shredded sharp Cheddar cheese, reserving a small amount for topping. Stir continuously as you add the cheese, ensuring it melts smoothly into the soup without clumping.
4. Season and Serve
Once the cheese has fully melted and the soup is creamy, pour the soup into bowls. Finish by topping each bowl with the reserved shredded cheese. Serve immediately and enjoy the rich, comforting flavors of your homemade creamy broccoli cheddar soup.
Replace broccoli with cauliflower and cheddar with a milder cheese like Gruyère or white cheddar to complement the cauliflower's subtle flavor.
Before adding the broccoli to the soup, roast it with a little olive oil, salt, and pepper until the edges are crispy. This will add a smoky depth and a pleasant texture to your soup.
Use leeks instead of onions, and add diced potatoes in place of broccoli. Skip the cheese for a lighter version, or add a tangy cheese like sharp cheddar to enhance the potatoes.
Swap out the broccoli for roasted butternut squash. Adjust the cheese to something like Parmesan or Asiago, which pairs well with the sweetness of the squash.
While cheddar is traditional, feel free to experiment with other cheeses. Gruyère can add a nutty complexity, while a smoked gouda or fontina can introduce a subtle smokiness. A combination of cheeses can create a more nuanced flavor profile.
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