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A comforting, creamy soup that combines tender broccoli with rich cheddar cheese and subtle aromatics. Perfect for cold weather and family dinners.
Key Elements
- Creamy base
- Fresh broccoli
- Quality cheese
- Tender potatoes
- Aromatic herbs
- Rich texture
Essential Ingredients
Base Components: Butter, onion, garlic, fresh thyme, all purpose flour, stock.
Main Elements: Fresh broccoli, Yukon potatoes, sharp cheddar, heavy cream, seasonings.
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Perfect Preparation
- Start Base:
- Sauté aromatics. Make roux. Add stock. Cook potatoes. Season properly
- Final Steps:
- Add broccoli. Incorporate cream. Melt cheese gradually. Adjust seasoning. Check consistency
Common Mistakes
- Using pre shredded cheese
- Boiling after cream
- Adding cheese too quickly
- Overcooking broccoli
- Under seasoning
Remember: Success depends on proper cheese incorporation and maintaining the right temperature throughout cooking.
Troubleshooting & Variations
If Soup Is Too Thick: Add warm stock, thin with milk, adjust gradually, whisk thoroughly, check temperature.
If Soup Is Too Thin: Simmer longer, mash more potatoes, add roux, reduce liquid, add more cheese.
Cheese Guidelines
Best Choices: Sharp cheddar, medium cheddar, Gruyère, Fontina, white cheddar.
Avoid Using: Pre shredded cheese, processed cheese, aged hard cheese, low fat varieties, cheese blends.
Dietary Modifications
Lighter Version: Use half & half, reduce cheese, more vegetables, less roux, skip potatoes.
Vegetarian Option: Vegetable stock, more vegetables, plant based cream, vegan cheese, extra seasonings.
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Storage Tips
- Cool completely
- Store airtight
- Use within 3 days
- Reheat gently
- Don't freeze
Reheating Guide
- Low heat
- Stir frequently
- Add liquid if needed
- Don't boil
- Check consistency
Garnish Options
- Extra cheese
- Fresh herbs
- Croutons
- Bacon bits
- Green onions
This classic soup relies on proper technique and quality ingredients for the best results. Temperature control and careful cheese incorporation are key to success.
Frequently Asked Questions
- → Can I freeze this broccoli cheddar soup?
- While you can freeze this soup, the texture may change slightly upon thawing due to the dairy content. If freezing, reheat gently and whisk while warming to help restore the creamy texture.
- → Can I use frozen broccoli instead of fresh?
- Yes, frozen broccoli can be used. There's no need to thaw it first; just add it directly to the soup and adjust cooking time slightly as needed.
- → How can I make this soup thicker?
- You can make the soup thicker by mashing more of the potatoes, adding a bit more flour to the roux, or cooking it longer to reduce the liquid.
- → Can I make this soup vegetarian?
- Yes, simply substitute the chicken stock with vegetable stock for a vegetarian version.
- → What type of cheese works best?
- Extra-sharp cheddar is recommended for the best flavor, but you can also use regular sharp cheddar or a combination of cheeses like cheddar and Gruyere.