Creamy Broccoli Cheddar Soup with Fresh Tarragon
Indulge in this delightful and comforting Creamy Broccoli Cheddar Soup, perfect for chilly evenings and a sure hit with family and friends. Inspired by a classic Bon Appetit recipe, this soup showcases the vibrant flavors of fresh broccoli and savory onion, brilliantly enhanced by the herbaceous notes of fresh tarragon. The addition of rich whipping cream and melted sharp cheddar cheese transforms this wholesome vegetable dish into a luxurious treat. While the soup has a light texture, feel free to blend half for a creamier consistency that will warm your soul. Serve it hot, topped with bubbly cheese for an inviting meal that is both satisfying and nourishing.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
butter
6 tablespoons (room temperature)
broccoli
2 lbs (cut into bite-sized pieces)
onion
1 large (chopped)
garlic
2 cloves (minced)
fresh tarragon
1 teaspoon (chopped)
chicken stock
6 1/2 cups (low-sodium, if desired)
whipping cream
1 cup
all-purpose flour
3 tablespoons
cheddar cheese
2 cups (shredded)
Instructions
1
In a heavy medium pot, melt 3 tablespoons of butter over medium-high heat.
2
Add the chopped broccoli stems and onion, sautéing until the onion becomes translucent, which should take about 6 minutes.
3
Stir in the minced garlic and fresh tarragon, cooking for an additional minute to release their flavors.
4
Pour in the chicken stock and bring the mixture to a vigorous boil.
5
Reduce the heat and let the soup simmer uncovered until the broccoli is tender, approximately 15 minutes.
6
Once the broccoli is tender, stir in the whipping cream.
7
In a small bowl, create a paste by mixing the remaining 3 tablespoons of butter with the flour until combined.
8
Whisk this paste into the simmering soup to help thicken it.
9
Add the broccoli florets to the pot, simmering further until the soup thickens and the florets are tender, stirring frequently for about 5 minutes.
10
(Optional: This soup can be prepared a day in advance. Allow it to cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Before serving, bring it back to a simmer.)
11
Preheat your broiler to high.
12
Arrange 6 ovenproof soup bowls on a baking sheet, and evenly distribute the soup among them.
13
Sprinkle 1/3 cup of shredded cheddar cheese over each bowl of soup.
14
Broil the bowls until the cheese is melted and bubbling around the edges, which should take about 4 minutes. Keep a close eye to prevent burning.
15
Serve hot and enjoy!
Nutrition Information
28g
Fat
15g
Carbs
14g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Broccoli Cheddar Soup with Fresh Tarragon.
How many calories are in one serving of this soup?
There are 400 calories per serving.
What are the primary vegetables in this soup?
The primary vegetables used are broccoli and onion.
What herb provides the distinct flavor in this recipe?
Fresh tarragon provides the herbaceous notes in this soup.
How much broccoli is required?
You will need 2 lbs of broccoli cut into bite-sized pieces.
What kind of cheese is used for the topping?
Shredded sharp cheddar cheese is used for the topping.
How much butter is needed for the entire recipe?
A total of 6 tablespoons of butter is required.
How do you thicken the broccoli cheddar soup?
The soup is thickened by whisking in a paste made from 3 tablespoons of butter and 3 tablespoons of flour.
What type of stock is recommended for the base?
6 1/2 cups of chicken stock, preferably low-sodium, is recommended.
Can I make this soup in advance?
Yes, it can be prepared a day in advance by cooling it slightly and refrigerating it.
How long should I sauté the onion and broccoli stems?
Sauté them for about 6 minutes until the onion becomes translucent.
What is the fat content per serving?
Each serving contains 28g of fat.
How much whipping cream is used?
The recipe calls for 1 cup of whipping cream.
How many cloves of garlic are needed?
The recipe requires 2 minced garlic cloves.
What is the protein content of this soup?
There are 14g of protein per serving.
How many grams of carbohydrates are in a serving?
There are 15g of carbohydrates per serving.
What is the recommended serving method for the cheese?
The soup should be divided into 6 ovenproof bowls, topped with cheese, and broiled until bubbling.
How long does it take to broil the cheese?
It takes approximately 4 minutes under a high broiler.
When do you add the broccoli florets to the pot?
The florets are added after the thickening paste has been whisked into the simmering soup.
How long should the florets simmer?
Simmer the florets for about 5 minutes until they are tender.
What temperature should the butter be when making the thickening paste?
The butter should be at room temperature to mix easily with the flour.
Is this soup vegetarian?
As written, it uses chicken stock, but it can be made vegetarian by substituting vegetable stock.
How much cheese should be sprinkled on each bowl?
Approximately 1/3 cup of shredded cheddar should be sprinkled over each bowl.
Can I make this soup creamier?
Yes, you can blend half of the soup for a creamier consistency.
What heat setting is used to melt the initial butter?
Medium-high heat is used to melt the initial 3 tablespoons of butter.
How many main ingredients are in this recipe?
There are 9 main ingredients in this recipe.
What size onion is required?
The recipe calls for one large chopped onion.
How much fresh tarragon is needed?
One teaspoon of chopped fresh tarragon is needed.
Is there a gluten-free option for this recipe?
While the recipe uses all-purpose flour, the tags suggest a gluten-free option can be made by using an alternative thickener.
How long does the soup simmer before adding the cream?
The soup simmers for approximately 15 minutes until the broccoli stems are tender.