My Everchanging Garden

Gardening That Grows With Me

Broccoli & Cheddar Soup

It’s soup time. We enjoyed this with perogies and bacon.

Ingredients:

  • 1 quart (4 cups) chicken broth
  • 4 cups fresh broccoli florets, chopped (see stems below)
  • 1 cup diced onions, diced small
  • 1 cup diced carrots, diced small
  • 1 cup diced broccoli stems, diced small
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk or half-and-half
  • 8 ounces sharp cheddar cheese, freshly grated, room temperature
  • 1/8 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Large pinch nutmeg (couple shakes)
  • 1 bay leaf
  • 1 teaspoon salt and pepper to taste

Directions:

  1. In a large pot, melt butter over medium heat. Add onions and carrots. Season with salt & pepper. Cook until softened (5-7 minutes).
  2. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to make a roux.
  3. Slowly whisk in chicken broth, scrapping bottom & stirring constantly to prevent lumps.
  4. Add broccoli, garlic powder, thyme, nutmeg and bay leaf.
  5. Reduce heat to low.
  6. Bring to a simmer (not boiling) and cook until broccoli is tender (8-10 minutes).
  7. Remove from heat, remove bay leaf.
  8. Blend with stick blender to desired consistency
  9. IMPORTANT CHEESE STEPS (these steps help ensure cheese won’t curdle)
    • Keep pot OFF heat
    • Stir in milk/half-and-half
    • Let mixture cool for 2-3 minutes (until it stops steaming actively)
    • Add cheese in small handfuls, stirring between additions until melted
    • Do not boil after adding cheese
  10. Taste for seasoning

Additional tips to prevent curdling:

  • Use full-fat cheese and dairy
  • Let cheese come to room temperature before adding
  • Never return the soup to a boil after adding cheese
  • If needed, reheat gently over low heat, stirring frequently

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