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My velvety broccoli and cheddar soup truly warms the soul. When the aroma of fresh broccoli mingling with melted cheese spreads throughout my kitchen, my family's mouths start watering right away. This dish has grown to become our absolute favorite over time. There's just something about the mix of tender veggies and tangy cheddar that brings pure happiness.
What makes this soup truly special
I whip up this soup in my kitchen at least once weekly. The dance between crisp broccoli and smooth cheddar just can't be beat. Whether you want something light or a filling meal, it turns out perfect every time and wins over anyone who tries it.
My top ingredients
For my soup, I pick only choice ingredients. The broccoli needs to be nice and firm, whether from a market or the freezer. I always grate the cheddar fresh—the sharper, the better. Carrots add a natural sweetness. Onions and garlic create the flavorful foundation. Good butter and fresh cream transform the soup into something wonderfully smooth.
How to nail this soup
I always start with the roux. I let the butter melt before adding onions and garlic. The flour gets cooked until golden, which later gives the perfect thickness. I pour in the broth slowly to avoid any lumps. Once everything's smooth, in go the broccoli and carrots. At the end, the melted cheddar makes this soup impossible to resist.
My favorite twists
I love trying new things in my kitchen. Sometimes I sprinkle crunchy croutons on top that I've toasted with garlic and herbs. For the men in my family, I often throw in some fried bacon bits. On potato days, I dice up a small potato and toss it in—it makes the soup even creamier.
Getting that perfect texture
Texture matters above all else. After many years, I know exactly how creamy we like our soup. Sometimes I make it thicker so the spoon almost stands upright. On lighter days, I add more broth. The beauty is everyone can tweak it to their taste.
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What I serve alongside it
With my soup, there's always fresh bread. My favorite is homemade garlic baguette that's still warm and crispy. The kids dunk it in the soup until not a drop remains. A piece of dark rye bread tastes wonderful with it too.
Tasty and nutritious
Broccoli is a real powerhouse. Full of vitamins and good nutrients, it doesn't just fill you up but keeps you healthy too. Combined with calcium from the cheese, this soup offers a completely wholesome meal that also tastes really good.
My cheese secrets
I sometimes mix different cheese types. A bit of gouda for creaminess, some parmesan for flavor. On brave days, I'll add a dab of gorgonzola—it makes the soup really exciting.
Frozen meets fresh
On busy days, I often grab frozen broccoli. It's already pre-cooked and can go straight into the soup. Just don't cook it too long or it'll turn mushy. A quick dip in the hot soup is plenty enough.
Super smooth and delicious
My secret for amazing creaminess: I blend half the soup and leave the rest chunky. That way you get both the silky texture and something to chew on. It's the perfect mix between soup and stew.
Kid-friendly and popular
My kids have loved this soup since they were little. The sweetness from carrots and the cheesy taste make it a children's favorite. For the really young ones, I blend everything smooth—then there's no arguments about veggie chunks.
Broccoli storage tips
During peak season, I like buying extra broccoli. After a quick blanch, I freeze it in portions. This way I always have fresh broccoli ready for my soup. It keeps for months in the freezer and is ready whenever I need it.
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Smart leftover ideas
This soup tastes almost better the next day. All the flavors have truly combined. When reheating, I add a splash of milk to make it creamy again. Perfect for hectic days.
Turning soup into casserole
A great idea for leftovers: Pour the soup into a baking dish, top with fresh cheese, and pop it in the oven. After 15 minutes, you've got a completely new dish. That golden brown cheesy crust is addictive.
Seasoning with feeling
My spice drawer holds many treasures for this soup. A touch of smoked paprika adds a wonderful note. Sometimes I play around with cumin or a pinch of cinnamon. Each spice tells its own story.
Without animal products
For my vegan friends, I make the soup with olive oil instead of butter. Nutritional yeast gives a cheesy flavor and oat cream makes it smooth. Nobody misses the real cheese—the soup just tastes different but equally good.
My kitchen tools
My immersion blender is worth its weight in gold for this soup. It makes everything creamy in seconds. Be careful with the hot soup—always start slowly or you'll get splatters on the ceiling. That happened to me quite often when I first started.
A complete meal
This soup often serves as our main dish. It really fills you up and gives you energy. With a crisp salad and fresh bread, you don't need anything more. It's a complete meal that brings happiness.
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Keeping things fresh
I store fresh broccoli in the fridge wrapped in a damp cloth. This keeps it nice and crisp. I leave frozen broccoli in its original packaging where it's best protected. Quality matters to me because it shapes the flavor.
Frequently Asked Questions
- → Funktioniert das auch mit frischem Brokkoli?
- Klar, du kannst absolut frischen Brokkoli nehmen. Er kocht nur ein bisschen länger, bis er schön weich ist.
- → Zu welchem Cheddar würdest du raten?
- Nimm reifen Cheddar, wenn du es würziger magst. Hauptsache, er lässt sich leicht schmelzen.
- → Kann man das Gericht vorbereiten?
- Auf jeden Fall. Kühl gelagert hält es ca. zwei bis drei Tage. Beim erneuten Warmmachen kannst du etwas Milch dazugeben, falls es dicker geworden ist.
- → Wie bekomme ich eine dünnere Konsistenz?
- Gieße nacheinander warme Milch oder Brühe dazu und rühre um. So wird’s wieder schön cremig.
- → Gehen auch andere Käsesorten?
- Klar, nimm gern Gouda oder einen Mix, solange der Käse auch schmilzt.