Broccoli Cheddar Soup with Caramelized Onions Recipe

As the leaves turn golden and the air takes on a crisp, nostalgic quality, there’s nothing more comforting than a steaming bowl of Broccoli Cheddar Soup with Caramelized Onions. This recipe combines wholesome broccoli, creamy cheddar, and the sweet depth of caramelized onions, creating a symphony of flavors that bring warmth to any autumn day. Perfect for a cozy family dinner or a delightful lunch, this soup is a celebration of seasonal produce and family togetherness.

Ingredients

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh chives, for garnish
• Toasted bread, for serving

Instructions

1. In a large pot, heat the olive oil over medium-low heat. Add the onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20 minutes. Remove half for garnishing.
2. Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
3. Stir in the broccoli florets and vegetable broth. Bring to a boil, then reduce the heat and simmer until the broccoli is tender, about 10-15 minutes.
4. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a stand blender and blend until smooth.
5. Return the soup to the pot and stir in the shredded cheddar cheese until melted. Add the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes until all flavors are well combined.
6. Ladle the soup into bowls and top with the reserved caramelized onions and a sprinkle of fresh chives. Serve with toasted bread on the side.

Helpful Tips

If you’re new to caramelizing onions, be patient. Let them cook slowly to release their natural sweetness. You can also add a pinch of sugar to speed up the process.

For a lighter version, you can substitute the heavy cream with half-and-half or even milk. If you prefer a chunkier soup, reserve some broccoli florets, chop them finely, and add them back to the soup after pureeing.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally.

Pairings

This Broccoli Cheddar Soup pairs beautifully with a crisp Caesar salad and a glass of chilled apple cider. For a more substantial meal, serve alongside a grilled cheese sandwich.