As the seasons change and the air turns crisp, there’s nothing quite like a warm, hearty bowl of soup to bring the family together. Our Broccoli Cheddar Soup with Jalapeños adds a spicy twist to a classic favorite, creating a culinary experience that’s as comforting as a cozy kitchen on a chilly evening. This recipe is perfect for those who love a little heat and a lot of flavor, making it an exciting and memorable addition to your family dinners or festive gatherings.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Skill Level: Intermediate
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 medium carrots, diced
- 1 jalapeño, seeded and chopped (optional for extra heat)
- 4 cups chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh jalapeño slices, for garnish
- Chopped cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
- Add the broccoli florets, carrots, and chopped jalapeño to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the vegetables are tender.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and purée until smooth.
- In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk. Cook until thickened, about 3-5 minutes.
- Stir the milk mixture into the soup, followed by the shredded cheddar cheese. Stir until the cheese is fully melted and the soup is creamy.
- Season with salt and pepper to taste. Garnish with fresh jalapeño slices, a sprinkle of cheddar cheese, and chopped cilantro. Serve hot.
Helpful Tips
For a milder version, you can omit the jalapeño or use a smaller amount. If you prefer a thicker soup, add more flour to the milk mixture. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of milk if necessary to adjust the consistency.
Conclusion
We hope this Broccoli Cheddar Soup with Jalapeños warms both your heart and home. We would love to see your delicious creations! Share your photos using #ZynahzRecipes or tag us on Instagram. Don’t forget to leave your feedback on our website. For more delightful recipes, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
