Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups chopped broccoli florets
- 1 cup heavy cream
- 2 cups shredded white cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the flour and stir until well combined. Cook for an additional 2-3 minutes, stirring constantly.
3. Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming.
4. Add the chopped broccoli florets and bring the soup to a simmer. Cook until the broccoli is tender, about 10-15 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream and shredded white cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and simmering
- Low heat for melting cheese and heating through
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 16g
- Protein: 18g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version
- Use half-and-half instead of heavy cream for a lighter version
- Use a different type of cheese, such as Gouda or Parmesan, instead of white cheddar
Variations:
- Add cooked bacon or ham for a heartier soup
- Add diced potatoes for a thicker soup
- Add red pepper flakes for a spicy kick
Tips and tricks:
- To prevent lumps from forming when adding the broth, whisk constantly and add the broth slowly.
- Use an immersion blender for easier pureeing and less mess.
- Don't overcook the broccoli, as it can become mushy and lose its bright green color.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun presentation.
- Top the soup with croutons or chopped herbs for added texture and flavor.
Garnishes:
- Shredded white cheddar cheese
- Croutons
- Chopped herbs, such as parsley or chives
Pairings:
- Crusty bread or rolls
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Broccoli and cheddar soup is a classic American dish that became popular in the 1980s.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of sweetness from the onions.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
- Serve the soup as an appetizer before a meal.
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