Cook the Vegetables:
In a large Dutch oven, melt the butter over medium heat.
Add the chopped onion, carrots, ½ teaspoon of salt, and black pepper.
Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook, stirring often, for 2 minutes.
Make the Roux:
Add the flour to the pot and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
Add Liquids:
Gradually whisk in the chicken broth, breaking up any lumps.
Stir in the half-and-half.
Increase the heat to medium-high and bring to a simmer, stirring occasionally. Once the soup thickens, reduce the heat to low.
Cook the Broccoli:
Stir in the broccoli florets, mustard powder, paprika (if using), and the remaining ½ teaspoon of salt.
Cover the pot and cook at a low simmer until the broccoli is tender, about 15 minutes.
Add the Cheese:
Stir in the shredded cheddar cheese a handful at a time, stirring until smooth after each addition. This helps prevent the cheese from clumping.
Once all the cheese has melted, taste the soup and adjust the seasoning with more salt if needed.
Serve the soup immediately, topped with additional cheddar cheese if desired.
Notes:
Adding Cheese: Make sure to add the shredded cheese in batches, stirring between each addition to ensure even melting and prevent clumping.
Avoid Overcooking: Once the cheese has melted, avoid continuing to cook the soup, as this can cause the cheese to separate or become grainy.
Smooth Soup Option: If you prefer a smoother soup, you can blend a portion of it using an immersion blender or by transferring some of the soup to a blender.
Cheese Tip: For the creamiest texture, grate the cheese yourself rather than using pre-shredded cheese, which can contain additives that affect the soup’s consistency.
Broccoli Size: Make sure to chop the broccoli into small, bite-sized florets. If they’re too large, they may not become tender within the cooking time.
Nutrition Information (per serving):
Calories: 612 kcal
Carbohydrates: 32g
Protein: 28g
Fat: 44g
Saturated Fat: 25g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 11g
Trans Fat: 0.3g
Cholesterol: 122mg
Sodium: 1172mg
Potassium: 1076mg
Fiber: 6g
Sugar: 11g
Vitamin A: 7427IU
Vitamin C: 142mg
Calcium: 643mg
Iron: 2mg
Frequently Asked Questions (FAQs):
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just add it directly to the soup without thawing, and cook until tender.
Can I make this soup gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to make the soup gluten-free.
Can I use a different type of cheese?
Yes, you can substitute sharp cheddar with other cheeses like gouda, mozzarella, or a mix of your favorites. Just be mindful that the flavor and texture may vary.
How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently.
Can I freeze the soup?
It’s not recommended to freeze this soup because dairy-based soups can separate and become grainy when thawed and reheated. However, if you choose to freeze it, do so before adding the cheese and add the cheese when reheating.
What can I serve with Broccoli Cheese Soup?
This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich for a comforting meal.
Can I make this soup lighter?
To make the soup lighter, you can use milk or a combination of milk and low-fat cream instead of half-and-half. However, this may slightly alter the creaminess of the soup.
How do I avoid clumpy cheese in the soup?
To avoid clumpy cheese, add the cheese gradually in small batches, stirring constantly. Also, make sure the soup isn’t too hot when you add the cheese, as high heat can cause the cheese to clump.
Can I add other vegetables to the soup?
Yes, you can add other vegetables like cauliflower, celery, or potatoes. Just make sure they’re chopped into small pieces and adjust the cooking time as needed.
What can I use instead of half-and-half?
You can use a mixture of heavy cream and milk, or just milk for a lighter version. However, the soup may not be as rich and creamy.
Enjoy making and savoring this delicious Broccoli Cheese Soup for a cozy and comforting meal!
ADVERTISEMENT
