A rich blend of browned butter, flour, onions, and garlic simmered in vegetable stock blended with rich half and half and creamy melted sharp cheddar cheese. Finished off with salted roasted broccoli florets, and a touch of tart malt vinegar. Served with a classic tomato sandwich.
FEATURED STANDOUTS
Broccoli
Broccoli has a slightly bitter, earthy flavor that pairs well with the creamy, cheesy taste of broccoli cheese soup. When cooked, broccoli becomes tender and slightly sweet, which further enhances its flavor in the soup. The broccoli also adds a nice texture to the soup, making it more hearty and satisfying.
Cheddar Cheese
Cheddar cheese adds a rich, creamy, and slightly tangy flavor to broccoli cheese soup. It pairs well with the broccoli and helps to balance out the sweetness of the soup. Cheddar cheese also helps to thicken the soup and make it more hearty and satisfying.
Butter
Butter adds a rich, creamy flavor to broccoli soup. It also helps to thicken the soup and make it more hearty. The combination of butter and broccoli is a classic one, and it’s sure to please everyone at the table.
Flour
Flour is used in soup to thicken the broth. It does this by absorbing water and forming a gel-like substance. This helps to make the soup more hearty and satisfying. Flour can also be used to add flavor to soup, as it can impart a slightly nutty taste.
Malt Vinegar
Malt vinegar is the secret touch to add a little malted vinegar sweetness to finish the dish. Alternatively you can add red wine vinegar, or white wine to finish this dish.
Half and Half
Half and half is a dairy product made from equal parts whole milk and light cream. It has a rich, creamy flavor and is often used in soups to add body and richness. Half and half can also be used to thin out a soup that is too thick.
TIPS & TRICKS FOR THE BEST CREAMY BROCCOLI AND CHEESE SOUP
Browning the veg
Much of the dish’s flavor is developed at the beginning. Sauté the carrots, onions, and garlic until they begin to caramelize and the butter turns golden brown. Next, add the flour to the browned butter and cook until it becomes slightly nutty. Pour in the vegetable stock to simmer and soften the vegetables. Don’t worry about any clumps of flour, as they will smooth out when blended.
Cheddar Cheese Aging Times
Cheddar cheese is aged for a variety of lengths of time, depending on the desired flavor and texture. The following is a general guide to cheddar aging times: All types of cheddar work well in this dish.
- Mild cheddar: Aged for 6-9 months. This type of cheddar is mild and creamy, with a slight tanginess.
- Medium cheddar: Aged for 9-12 months. This type of cheddar is more flavorful and complex, with a slightly nutty flavor.
- Sharp cheddar: Aged for 12-18 months. This type of cheddar is sharp and flavorful, with a rich, buttery flavor.
- Extra-sharp cheddar: Aged for 18 months or more. This type of cheddar is very sharp and flavorful, with a crumbly texture.
Blending the soup ( Tips to not splatter or burn yourself)
- Heat soup until hot but not boiling.
- Carefully ladle soup into a blender in batches.
- Hold the lid down with a kitchen towel to prevent splattering.
- Blend on starting on low gradually increasing to high speed until smooth.
- Pour blended soup back into the pot and heat through.
Choosing your dairy
Milk, half and half, and heavy cream are all dairy products that are made from cow’s milk. However, there are some key differences between them in terms of their fat content, consistency, and flavor.
Milk
Milk is the least fatty of the three dairy products, with a fat content of about 3.5%. It is also the most watery, with a thin consistency. Milk has a mild, slightly sweet flavor.
Half and half
Half and half is a mixture of milk and cream, with a fat content of about 10%. It is thicker than milk, but not as thick as heavy cream. Half and half has a slightly richer flavor than milk, but it is still relatively mild.
Heavy cream
Heavy cream has the highest fat content of the three dairy products, with a fat content of about 36%. It is the thickest and most viscous of the three. Heavy cream has a rich, buttery flavor.
How to use milk, half and half, and heavy cream
Milk is the most versatile of the three dairy products. It can be used in a variety of dishes, including soups, sauces, and baking. Half and half is a good option for dishes that require a richer flavor, such as cream soups and sauces. Heavy cream is best used for dishes that require a thick, creamy consistency, such as whipped cream and ice cream.
Substitutions
If you do not have milk, half and half, or heavy cream on hand, you can make substitutions. For milk, you can use soy milk, almond milk, or oat milk. For half and half, you can use half milk and half cream. For heavy cream, you can use sour cream or yogurt.
Tips
- When using milk, half and half, or heavy cream in a recipe, be sure to add it slowly and whisk it in well. This will help to prevent the dairy product from curdling.
- When using milk, half and half, or heavy cream in a sauce, be sure to cook it over low heat. This will help to prevent the dairy product from scorching.
Finishing the soup with vinegar
Adding a touch of vinegar at the end when serving, rather than cooking it into the dish, enhances the flavors of the salt, spices, and blended vegetables in the soup. This recipe incorporates malt vinegar specifically for its distinctive malted flavor that pairs exceptionally well with cheese and broccoli. However, other sweet vinegar, such as red wine or champagne, can also be used as alternatives.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
- Medium pot
- Blender
- Whisk
- Measuring cups and spoons
- Cheese grater
- Cutting board
- Knife
- Tongs
Try this out on the side of this soup
- Tomato Sandwich Similar to the photo serve this soup up with a classic tomato sandwich. Simply take un-toasted bread slathered with mayonnaise salt and pepper and freshly sliced juicy tomatoes.
- Bread: A crusty baguette or sourdough bread is a classic pairing for broccoli and cheese soup.
- Crackers: Saltine crackers or oyster crackers are another good option for dipping into the soup.
- Croutons: Homemade croutons are a delicious way to add a bit of crunch to the soup.
- Veggies: A side salad or roasted vegetables are a healthy and refreshing way to round out the meal.
- Protein: A grilled cheese sandwich or a slice of ham or turkey are good options for adding protein to the soup.
SIMILAR INGREDIENTS TO
Chicken & Mushroom Soup + Pink Peppercorn Rosemary Pie Crust Sticks
Ham, White Bean & Chard Soup
Chicken Bone Broth
ENJOY THIS RECIPE WITH
Ancient Grain Steak Bowl w/ Matcha Bouquet Vinaigrette
Avocado Wasabi Pasta Salad
Supreme Salad
A rich blend of browned butter, flour, onions, and garlic simmered in vegetable stock blended with rich half and half and creamy melted sharp cheddar cheese. Finished off with salted roasted broccoli florets, and a touch of tart malt vinegar.
INGREDIENTS
- 4 tablespoon Butter
- 1/2 cup chopped yellow onion
- 4 cloves garlic, whole
- 2 cup chopped broccoli florets(1 head) , save stems
- ¼c Flour
- 1/2 cup chopped carrots
- 2 cups vegetable broth
- ½- 1 cup half and half
- 1-2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2-3 shakes malt vinegar
INSTRUCTIONS
- In a large pot over medium heat, melt the butter. Add the onion,leftover broccoli stems, carrots, garlic and cook until softened, about 5 minutes. Add in flour and cook for 3 minutes. Season with salt and pepper.
- Add the vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 15 minutes. Once the carrots are fork tender its time to blend.
- In a blender, pour in the contents from the pot and blend till smooth.
- To make the broccoli, toss with olive oil and season with salt. Roast in an air fry at 425F for 15 minutes.
- Return the puree to the pot then add the heavy cream and roasted broccoli. Once the soup is heated. Turn off the heat and add in the cheese. Stir until the cheese is melted.
- Season with salt and pepper to taste.
- Serve immediately, topped with a drizzle of malt vinegar.
For a richer soup, use heavy cream instead of half and half. For a thicker soup, add 1 tablespoon of cornstarch to the blender with the cheese mixture. Blend until smooth. For a spicier soup, add 1/2 teaspoon of cayenne pepper to the soup. Serve the soup with a side of crusty bread or crackers.
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2 responses to “Creamy Broccoli and Cheese Soup”
Thank you so much! 😊 Hope you enjoy it.
Looks delicious! Thanks for the recipe!