Description
A comforting and rich Broccoli Cheddar Soup paired perfectly with crispy, cheesy puff pastry straws. This creamy soup features tender broccoli florets blended with sharp cheddar cheese, balanced with a hint of red pepper flakes and aromatic shallots. Served alongside golden Parmesan-studded puff pastry twists, this dish makes a delightful appetizer or light meal.
Ingredients
For the Soup
- 3 tablespoons unsalted butter
- ½ teaspoon red pepper flakes
- 1 shallot, diced
- 1 carrot, diced
- Kosher salt and freshly cracked black pepper, to taste
- 3 tablespoons flour
- 4 cups chicken broth
- ½ cup heavy cream
- 6 cups broccoli florets
- 6 ounces freshly shredded cheddar cheese
For the Cheese Straws
- 1 sheet frozen puff pastry
- 2 tablespoons olive oil
- ⅓ cup shredded Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Sauté Aromatics: Melt the butter in a heavy bottom Dutch oven over medium heat. Add the red pepper flakes, diced shallots, and diced carrot. Sauté the mixture until the shallots and carrots are soft and fragrant, about 5 minutes. Season with kosher salt and freshly cracked black pepper to taste.
- Add Flour and Liquids: Sprinkle the flour evenly over the sautéed vegetables and whisk continuously to combine, forming a roux. Gradually pour in the chicken broth and heavy cream while whisking to avoid lumps. Season again with salt and pepper. Increase the heat to medium-high and bring the mixture to a simmer.
- Simmer Base: Once simmering, reduce heat to medium and let the soup gently simmer for 15 minutes to thicken and develop flavor.
- Add Broccoli: Stir in the broccoli florets and continue simmering the soup for another 20 minutes, or until the broccoli is tender and cooked through.
- Add Cheese: Remove the pot from heat. Gradually add the shredded cheddar cheese in batches, stirring continuously until the cheese is fully melted and the soup is smooth. Adjust seasoning with additional salt and pepper if needed.
- Blend Soup: Using an immersion blender, blend the soup to your preferred consistency. You may blend it completely smooth or leave it partially chunky with larger broccoli pieces, according to your preference.
- Prepare Cheese Straws: Preheat your oven to 375°F (190°C). Lightly flour a work surface and roll out the frozen puff pastry sheet until it measures approximately 10 by 12 inches.
- Assemble Straws: Brush the surface of the pastry evenly with olive oil. Sprinkle the shredded Parmesan cheese over the pastry, followed by seasonings of kosher salt and freshly cracked black pepper to taste.
- Cut and Twist: Using a knife, cut the pastry sheet crosswise into 11 or 12 strips. Twist each strip several times and place them on baking sheets lined with parchment paper, spaced apart.
- Bake Straws: Bake the cheese straws in the preheated oven for 10 to 15 minutes, or until they are puffed up, lightly browned, and crisp.
- Serve: Ladle the hot broccoli cheddar soup into bowls, garnish with extra shredded cheddar cheese if desired, and serve alongside the warm cheese straws for dipping and enjoying.
Notes
- Use freshly shredded cheddar cheese for the best melting quality and flavor.
- Adjust the amount of red pepper flakes based on your preferred spice level.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- The soup can be blended completely smooth or left slightly chunky depending on your texture preference.
- Cheese straws can be stored in an airtight container for up to 2 days and reheated gently in the oven.
- Make sure the puff pastry is properly thawed before rolling out to avoid cracking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
