Loaded Broccoli Cheddar Soup Recipe

Indulge in the rich, velvety goodness of our Loaded Broccoli Cheddar Soup Recipe, perfect for a cozy night in or a comforting meal on-the-go. This creamy soup is loaded with steamed broccoli, shredded cheddar cheese, and a hint of garlic, all blended to perfection. With its easy-to-follow recipe and short cooking time, you’ll be enjoying a delicious, satisfying bowl in no time. After this cheesy broccoli favorite, you’ll love the warmth of my Creamy Tomato Tortellini Soup Recipe.

Ingredients:

* 2 tablespoons butter
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 4 cups broccoli florets
* 2 cups chicken or vegetable broth
* 1 cup heavy cream or half-and-half
* 1 cup shredded cheddar cheese
* 1 teaspoon paprika
* Salt and pepper to taste
* Fresh parsley or chives for garnish (optional)
* 2 cups milk (optional)
* Sour cream or croutons for topping (optional)

Equipments:

* Large pot
* Blender or immersion blender
* Measuring cups and spoons
* Wooden spoon or spatula
* Cheese grater
* Colander or strainer
* Oven-safe bowl (optional)

Step-by-Step Instructions to make Loaded Broccoli Cheddar Soup

Step 1. Melt butter and sauté onion: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Step 2. Add garlic and cook: Add the minced garlic and cook for an additional minute, until fragrant.

Step 3. Steam broccoli: Add the broccoli florets to the pot and steam until tender, about 5-7 minutes. Alternatively, you can steam broccoli in a separate pot or use pre-cooked broccoli.

Step 4. Blend soup: Use a blender or immersion blender to puree the broccoli mixture until smooth. Set aside.

Step 5. Make cheese sauce: In the same pot, add the heavy cream or half-and-half and shredded cheddar cheese. Stir over low heat until the cheese is melted and the sauce is smooth.

Step 6. Combine soup and cheese sauce: Add the blended broccoli mixture to the cheese sauce and stir to combine.

Step 7. Add broth and season: Pour in the broth and add paprika, salt, and pepper to taste. Stir to combine.

Step 8. Simmer soup: Bring the soup to a simmer and cook for 5-7 minutes, or until heated through.

Step 9. Serve: Serve hot, topped with fresh parsley or chives, and a dollop of sour cream or croutons if desired.

Nutrition in Loaded Broccoli Cheddar Soup

Tips to make Perfect Loaded Broccoli Cheddar Soup

1. Use fresh broccoli: Fresh broccoli is essential for the best flavor and texture. Select firm, green florets and wash them thoroughly before use.

2. Don’t overcook: Cook the broccoli until tender but still vibrant green. Overcooking can result in a mushy texture.

3. Blend carefully: When blending the soup, be gentle to avoid introducing air into the mixture. This can lead to a frothy or foamy texture.

4. Store and reheat: Cool the soup to room temperature and refrigerate or freeze for later use. Reheat gently over low heat, whisking constantly to prevent scorching.

5. Variations: Experiment with different types of cheese, such as Parmesan or Gouda, for a unique flavor. Add cooked bacon or ham for added protein or try using Greek yogurt instead of heavy cream.

FAQs:

1. Can I make this soup in advance?

Yes, cook the soup up to a day in advance and refrigerate or freeze for later use. Reheat gently before serving.

2. What if I don’t have an immersion blender?

Use a regular blender to puree the soup in batches, then return it to the pot to reheat.

3. How can I make this soup creamier?

Add a tablespoon or two of heavy cream or half-and-half to the soup before serving, or try using Greek yogurt for a tangy, creamy flavor.