Description
A thick, velvety broccoli cheddar soup designed for meal prep that freezes beautifully and improves in flavor over several days. It uses a specific roux and cornstarch technique to prevent separation.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1/4 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 4 cups fresh broccoli florets
- 2 cups freshly grated sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- 1/4 teaspoon white pepper
- Salt to taste
- Optional: 1/2 cup crumbled bacon or 2 cups diced cooked chicken
Instructions
- Wash and cut broccoli into bite-sized florets, saving a few small pieces for texture later.
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook for 5-7 minutes until soft and translucent.
- Add garlic powder and smoked paprika in the last minute of cooking the onions.
- Sprinkle flour over the onions and butter. Whisk constantly for about 2 minutes until the mixture turns light blonde and smells nutty.
- Slowly pour in the broth while whisking constantly to prevent lumps. Stir in the milk.
- Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Add the broccoli florets to the simmering liquid. Reduce heat to medium-low and cook for 8-10 minutes until broccoli is very tender.
- Remove the pot from heat. Use an immersion blender to puree about half of the soup, leaving the rest chunky.
- Stir in mustard powder and white pepper. Taste and adjust salt if needed.
- Reduce heat to low. Gradually add the grated cheddar cheese, stirring constantly until completely melted and smooth. Do not boil after adding cheese.
- Ladle soup into meal prep containers. Let cool to room temperature before sealing and freezing.
Notes
For best results, grate your own cheese to avoid anti-caking agents that cause graininess. Cool soup completely before freezing to prevent ice crystals. Leave headroom in containers as liquids expand when frozen. Reheat gently over low heat to prevent the cheese from separating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 12
- Fiber: 3
- Protein: 18
Keywords: broccoli cheddar soup, meal prep, freeze friendly, creamy soup, comfort food, gluten-free option, high protein