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A rich and creamy soup packed with tender broccoli florets and sharp cheddar cheese. This comforting American classic is perfect for a chilly day and comes together in under 45 minutes.
Sauté Aromatics
Create the Roux
Build the Soup Base
Simmer the Vegetables
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A rich and creamy soup packed with tender broccoli florets and sharp cheddar cheese. This comforting American classic is perfect for a chilly day and comes together in under 45 minutes.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 500.58 calories per serving with 23.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Blend for Creaminess (Optional)
Melt the Cheese
Final Seasoning and Serving
Add 1/4 to 1/2 teaspoon of cayenne pepper or a dash of hot sauce along with the other seasonings for a spicy kick.
Experiment with other melting cheeses like smoked Gouda, Gruyère, or Monterey Jack for a different flavor profile.
Stir in cooked, crumbled bacon or shredded chicken at the end for a heartier soup.
For a lower-fat option, use low-fat milk and reduced-fat cheddar cheese. The texture may be slightly less creamy.
The combination of whole milk and cheddar cheese provides a significant amount of calcium and vitamin D, which are essential for maintaining strong and healthy bones.
Broccoli is a powerhouse of nutrients, including Vitamin C, an antioxidant that supports the immune system, and Vitamin K, which is crucial for blood clotting and bone health.
With broccoli and carrots as key ingredients, this soup offers dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
A 1.5-cup serving of this soup contains approximately 500-520 calories, depending on the specific ingredients used, such as the fat content of the milk and cheese.
This soup can be part of a balanced diet. It's a great source of calcium from the dairy and provides vitamins, minerals, and fiber from the broccoli and carrots. However, it is also high in calories, fat, and sodium, so it's best enjoyed in moderation.
A grainy or oily texture is usually caused by one of two things: 1) Using pre-shredded cheese, which has additives that prevent smooth melting, or 2) Overheating the soup after adding the cheese, which causes the fats to separate. Always use freshly shredded cheese and melt it over very low heat.
Yes, you can. To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, make a slurry with a little cold water before adding it to the soup to prevent lumps.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid microwaving, as it can cause the soup to separate. You may need to add a splash of milk or broth to thin it out.