Broccoli Cheddar Soup with Cheddar Cheese Crisps
Cozy Up with Creamy Broccoli Cheddar Soup & Cheddar Cheese Crisps!
Is there anything more comforting than a warm bowl of soup on a chilly day? This Broccoli Cheddar Soup is the ultimate comfort food – creamy, cheesy, and packed with flavor. But we didn’t stop there! We’ve taken this classic to the next level with homemade Cheddar Cheese Crisps for the perfect crunchy topping.
This recipe is surprisingly easy to make, coming together in just under an hour. It’s perfect for a weeknight dinner, a cozy lunch, or even a potluck. The bright green broccoli and rich cheddar create a beautiful presentation, making it a dish everyone will love.
What makes this Broccoli Cheddar Soup special?
- Homemade Cheddar Crisps: Forget store-bought croutons! These crispy, cheesy bits add a delightful texture and extra cheddar flavor.
- Creamy Texture: We achieve a perfectly smooth and creamy soup without using any heavy cream – just potatoes and a little blending magic!
- Flavorful Base: Sautéing onions, garlic, and a touch of red pepper flakes creates a delicious aromatic base for the soup.
- Easy to Customize: Feel free to add other veggies like carrots or cauliflower for extra nutrients.
Tips for the Best Broccoli Cheddar Soup:
- Don’t overcook the broccoli: You want it tender-crisp, not mushy. It will continue to cook in the soup.
- Grate your own cheddar: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
- Blend carefully: If using a regular blender, blend in batches and vent the lid to prevent pressure buildup.
- Adjust seasoning: Taste and adjust the salt and pepper to your liking.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! You can make the soup a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop.
- Can I freeze this soup? While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I use a different type of cheese? While sharp cheddar is recommended for the best flavor, you can experiment with other cheeses like Monterey Jack or Gruyere.
- How do I make the cheddar crisps without parchment paper? You can lightly grease the baking sheet, but parchment paper prevents sticking and makes cleanup much easier.
Get ready to enjoy a bowl of pure comfort! This Broccoli Cheddar Soup with Cheddar Cheese Crisps is sure to become a family favorite.
Broccoli Cheddar Soup with Cheddar Cheese Crisps
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion roughly chopped
- 5 cloves garlic peeled and roughly chopped
- 1/2 tablespoon red pepper flakes
- to taste Kosher salt
- to taste freshly ground black pepper
- 1 potato peeled and diced into 1-inch cubes
- 2 heads broccoli florets cut into 1-inch pieces, stalks peeled and cut into 1-inch pieces
- 4 cups water
- 10 ounces sharp cheddar cheese grated, divided
- 1/2 cup sour cream
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red pepper flakes and cook for 1 minute more.
- Add potato and broccoli stalks and cook for 5 minutes.
- Pour in water and bring to a boil. Reduce heat and simmer until potatoes and broccoli are tender, about 15-20 minutes.
- Add broccoli florets and cook for 5 minutes more.
- Remove from heat and carefully blend with an immersion blender until smooth. (Alternatively, transfer to a regular blender in batches.)
- Stir in 6 ounces of grated cheddar cheese until melted.
- Season with salt and pepper to taste.
- While soup simmers, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place remaining cheddar cheese on the baking sheet and bake for 5-7 minutes, or until melted and bubbly.
- Let cool slightly, then break into crumbles.
- Serve soup topped with cheddar cheese crumbles.
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