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A bowl of warm broccoli cheddar soup with fresh broccoli florets

Best way to grow 3 cups of Broccoli Cheddar Soup

This recipe outlines the "best way to grow" 3 cups of Broccoli Cheddar Soup, focusing on the metaphorical growth of the dish through cooking, rather than literal plant cultivation. It yields a rich, creamy soup perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 cups
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Broccoli florets, fresh or frozen
  • 2 cups Chicken or vegetable broth
  • 1 cup Milk (whole or 2%)
  • 0.5 cup Heavy cream
  • 1.5 cups Sharp cheddar cheese, shredded
  • 2 tablespoons Butter
  • 2 tablespoons All-purpose flour
  • 0.5 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
  • 0.125 teaspoon Nutmeg (optional)

Equipment

  • Steamer basket (optional)
  • Large pot or Dutch oven
  • Whisk
  • Immersion blender (optional)
  • Measuring cups and spoons

Method
 

Preparation
  1. Steam the broccoli florets until tender-crisp; you can either use a steamer basket or microwave them. Set aside a handful of florets for garnish later, and roughly chop the remaining steamed broccoli.
Making the Base
  1. In a large pot or Dutch oven, melt the butter over medium heat, then add the finely chopped onion and sauté until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
  2. Sprinkle the flour over the onion and garlic mixture, whisking constantly for about 1-2 minutes to create a roux, making sure to cook out any raw flour taste.
  3. Gradually whisk in the chicken or vegetable broth and then the milk, ensuring there are no lumps, and bring the mixture to a gentle simmer.
Combining and Finishing
  1. Add the chopped broccoli to the simmering base and cook for 5-7 minutes, allowing the flavors to meld. If desired, use an immersion blender to partially purée the soup for a smoother texture with some broccoli chunks remaining.
  2. Reduce the heat to low and gradually stir in the shredded cheddar cheese until it is completely melted and smooth; avoid boiling the soup after adding the cheese to prevent separation.
  3. Stir in the heavy cream, salt, pepper, and optional nutmeg; taste and adjust seasonings as needed.
  4. Serve the soup hot, garnished with the reserved steamed broccoli florets and an extra sprinkle of cheddar cheese if desired.

Notes

For a richer flavor, use a good quality sharp cheddar cheese. If you prefer a completely smooth soup, purée all the broccoli. A pinch of cayenne pepper can be added for a slight kick. This soup reheats well on the stovetop over low heat, stirring occasionally.