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My favorite way to start this soup is getting those onions nice and soft in butter. Then in goes the broccoli to simmer in rich broth until it's just right. I like blending some but keeping plenty of chunks because that's how my family loves it. The best part is slowly stirring in fresh grated cheese until everything gets so creamy you could eat it with a spoon. A good pinch of salt and pepper makes all the flavors pop. Best part? It's ready in just half an hour.
The Coziest Bowl of Soup
When winter hits, this is the soup my kids beg for. It's got everything you want rich cheese, tender broccoli, and sweet carrots all swimming in the creamiest broth. I love how quick it comes together on busy nights, and it always leaves everyone feeling warm and happy.
What You'll Need
- Butter: 4 tablespoons unsalted grab the good stuff
- Yellow Onion: 1 medium, chopped tiny
- Garlic: 2 fresh cloves, minced up
- Worcestershire: Just a splash for extra yum
- Hot Sauce: A dash if you're feeling spicy
- Flour: 1/4 cup to make it thick
- Chicken Broth: 4 cups low-salt is best
- Half and Half: 1 cup makes it creamy
- Broccoli: 3 cups chopped small
- Carrots: 1 cup cut thin
- Cheddar: 2 cups sharp is best
- Parmesan: 1/4 cup freshly grated
- Spices: Mustard powder, paprika, pepper
- Nutmeg: Just a tiny pinch
Let's Make Some Soup
- First Things First
- Grate all your cheese fresh trust me, it's worth it. Chop up your broccoli and carrots. Get everything ready to go.
- Start Cooking
- Get your butter melting in a big pot. Toss in those diced onions and let them cook until they smell amazing, about 5 minutes.
- Add the Good Stuff
- Throw in your garlic, Worcestershire, hot sauce, and spices. Let them warm up together.
- Make it Smooth
- Sprinkle in the flour and keep stirring. Pour in your broth real slow, stirring the whole time. Add the cream and let it bubble gently till it thickens up.
- Veggies Time
- Drop in your broccoli and carrots. Cover partway and let them get tender but still have some bite.
- Blend It Up
- Take your blender and smooth out some chunks but not all we want texture!
- Cheese Please
- Turn the heat down low. Add your cheese bit by bit, letting each handful melt before adding more.
- Final Touch
- Give it a taste, add salt and pepper until it's perfect. Serve it up hot with extra cheese on top if you're feeling fancy.
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What Makes This Soup Special
My family says it's like a warm hug in a bowl. The butter and cheese make everything so rich and creamy, while the broccoli keeps it from feeling too heavy. It looks fancy but comes together so quick you'll have time to put your feet up.
My Kitchen Secrets
Always grate your own cheese the bagged stuff just doesn't melt right. Pour in your broth slowly while stirring or you'll get lumps. Keep the heat gentle so nothing burns on the bottom. Want it super smooth? Blend more. Like it chunky? Blend less.
Saving It For Later
Pop leftover soup in the fridge it'll stay good for three days. You can even freeze it if you want. When you're ready to eat, warm it up slow on the stove, stirring now and then. A splash of milk helps bring back the creaminess.
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Frequently Asked Questions
- → Why shred the cheese fresh?
- Fresh shredded cheese melts more smoothly than pre-shredded. The anti-caking powder on packaged shredded cheese can make your soup grainy.
- → Can I make this soup ahead?
- Yes, it reheats well for 2-3 days. Warm gently on the stove or microwave, stirring often. You might need to add a splash of milk if it's too thick.
- → Why add hot sauce and Worcestershire?
- These ingredients add depth without making the soup spicy. They bring out the cheese flavor and balance the richness of the cream.
- → How small should I cut the broccoli?
- Cut florets into small, bite-sized pieces about the size of a quarter. This helps them cook evenly and makes the soup easier to eat.
- → Can I freeze this soup?
- Cream-based soups can separate when frozen. It's best enjoyed fresh or stored in the fridge for a few days.