Hey there, food lovers!
I’m so excited to share with you one of my all-time favorite recipes: Broccoli and Cheddar Soup. This soup is comforting, satisfying, and loaded with good-for-you ingredients. Even my pickiest eater at home (looking at you, Jack) loves it, and that’s saying something!
I know soup can sometimes feel intimidating, but trust me, this one is a breeze. Plus, it’s the perfect way to sneak in some greens without anyone noticing. Shhhhh. 😉
Let’s dive in, shall we?
### Cozy Broccoli and Cheddar Soup
#### Ingredients:
– 1 large head of broccoli (about 4 cups chopped)
– 1 tablespoon olive oil or butter
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 large carrot, peeled and grated (adds a bit of natural sweetness)
– ¼ cup all-purpose flour
– 2 cups low-sodium vegetable or chicken broth
– 3 cups milk (I use 2%, but feel free to use whatever you have)
– 2 cups sharp cheddar cheese, shredded
– Salt and pepper to taste
– A pinch of nutmeg (optional but adds a lovely warmth)
– ½ teaspoon mustard powder (secret ingredient for depth)
– A dash of hot sauce (optional, but Jack insists on it)
#### Instructions:
1. **Prep the Broccoli:** Wash your broccoli thoroughly and chop it into small florets. Don’t throw away those stalks! Peel them, chop them up, and add them to the mix. More veggies = more love!
2. **Sauté the Veggies:** In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes. Next, toss in the minced garlic and grated carrot. Cook for another 2-3 minutes until the veggies are tender and fragrant.
3. **Create the Roux:** Sprinkle the flour over the veggies and stir constantly for about 2 minutes. This step is crucial because it helps thicken our soup later on.
4. **Add Liquids:** Slowly add in your broth while continuing to stir. Then, pour in the milk. Keep stirring to prevent any lumps from forming. Bring the mixture to a gentle simmer.
5. **Time for Broccoli:** Add the chopped broccoli florets and stalks to the pot. Let everything simmer together for about 15 minutes, or until the broccoli is tender.
*Quick Tip:* If you prefer a super smooth soup, you can blend it at this stage. I personally like a bit of texture, so I usually blend half and leave the other half chunky.
6. **Cheesy Goodness:** Lower the heat to medium-low and start adding the shredded cheddar cheese a little at a time. Stir until the cheese is completely melted and the soup is creamy.
7. **Season & Serve:** Add salt, pepper, mustard powder, nutmeg, and a dash of hot sauce to taste. Give it one last stir and your Broccoli and Cheddar Soup is ready to serve!
### Personal Insights:
This soup is perfect for meal prep. I make a big batch on Sunday, and it keeps well in the fridge for a few days. Just reheat it gently on the stove or in the microwave when you’re ready for a bowl of cozy goodness.
If you’re feeling extra fancy, serve it in a bread bowl or sprinkle some extra cheddar on top. Crusty bread on the side is highly recommended. My family loves to dip, and it makes for a fun and interactive meal.
I hope you love this recipe as much as we do! It’s a hug in a bowl and perfect for those chilly evenings. Give it a try and let me know how it goes. Don’t forget to share your delicious photos in the comments below or tag me on social media!
Happy cooking!
xo,
[Your Name]