When the weather turns chilly, there’s nothing quite as comforting as a steaming bowl of soup. One particular favorite that seems to always hit the spot is McAlister’s Broccoli Cheddar Soup. It’s creamy, savory, and packs a punch of flavor that is as satisfying as it is nutritious. Whether you’re cozying up at home after a long day or planning to impress guests with a homemade treat, this soup is a must-try.
The beauty of McAlister’s version lies not just in its rich taste, but in the balance between the slight sharpness of cheddar and the earthy flavor of broccoli, creating a harmonious flavor profile. This recipe is perfect for those who are seeking something hearty but light, and it works as a starter or a main dish.
In this guide, we’ll break down everything you need to know to make your own version of this beloved soup, from ingredients to cooking tips and variations. Let’s get started!
Mcalister’s Broccoli Cheddar Soup Recipe
While there are many recipes for broccoli cheddar soup out there, McAlister’s Broccoli Cheddar Soup has developed a following for good reason. It’s rich, velvety smooth, and the combination of flavors feels like a hug in a bowl. The best part? It’s surprisingly easy to replicate at home.
Ingredients Needed
To make McAlister’s Broccoli Cheddar Soup, you’ll need to gather a few key ingredients. Most of them are staples in a standard kitchen, so it’s likely you won’t have to make an extra trip to the store. Here’s what you’ll need:
- Fresh Broccoli: You’ll need about 2-3 cups of chopped broccoli florets. Fresh broccoli is ideal for this soup as it gives a wonderful, crisp texture when cooked, and it adds a fresh, earthy flavor that complements the richness of the cheese.
- Carrots: One medium-sized carrot, finely chopped. Carrots add a subtle sweetness to balance out the tangy cheese and savory base.
- Yellow Onion: One medium onion, finely diced. The onion brings a savory depth and a slight sweetness that melds well with the broccoli.
- Butter: About 4 tablespoons. Butter forms the base of the soup’s creamy texture and adds a rich flavor.
- Flour: 1/4 cup. This is for making the roux that thickens the soup, ensuring that it’s the right consistency (neither too thick nor too thin).
- Vegetable Broth or Chicken Broth: 3 cups. This helps create the soup’s liquid base. Vegetable broth keeps it vegetarian, but chicken broth adds extra richness if preferred.
- Half-and-Half: 2 cups. This is the key to achieving the soup’s creamy texture. It’s a combination of milk and cream, which makes the soup smooth and velvety without being too heavy.
- Sharp Cheddar Cheese: 2 cups of shredded cheddar. The sharpness of cheddar gives the soup its bold, distinct flavor.
- Salt and Pepper: To taste. The seasoning elevates the entire dish, so don’t skimp on these.
Optional: Garlic (1-2 cloves, minced) or ground nutmeg (a pinch) can add an extra layer of flavor, but they are not required in the original recipe.
Cooking Instructions
Once you’ve gathered all your ingredients, it’s time to start cooking. The process is pretty straightforward, and while it might take a little time to let the flavors meld, it’s definitely worth it. Here’s how to go about it:
- Prepare the Vegetables: Start by washing and chopping the broccoli into small, bite-sized florets. Peel and chop the carrot into small pieces. Dice the onion and mince the garlic (if using). This step is essential as it ensures everything cooks evenly.
- Make the Roux: In a large pot, melt the butter over medium heat. Once the butter is melted, add the chopped onion and carrots. Sauté them until they soften, about 5-7 minutes. Add the minced garlic (if you’re using it) and sauté for another minute. Then, sprinkle the flour over the vegetables and stir continuously to form a roux. Let it cook for about 2 minutes. The flour helps thicken the soup later on.
- Add the Liquids: Gradually add the vegetable or chicken broth to the roux, stirring constantly to prevent lumps from forming. Once the broth is added and smooth, pour in the half-and-half. Bring the mixture to a simmer, stirring occasionally.
- Cook the Broccoli: Add the chopped broccoli to the pot. Let it simmer for about 10-12 minutes or until the broccoli is tender. You don’t want to overcook it – you still want the broccoli to have a bit of texture and color.
- Cheese It Up: Once the broccoli is tender, reduce the heat to low and add the shredded sharp cheddar cheese. Stir until the cheese is fully melted and the soup has a smooth, velvety texture.
- Season: Taste your soup and add salt and pepper as needed. If you like a little kick, a pinch of cayenne pepper can also be a great addition.
- Serve: Ladle the soup into bowls and serve immediately. You can garnish with a little extra shredded cheddar or a sprinkle of fresh parsley if you like.
Ingredient Insights
Each ingredient in this soup serves a distinct purpose, helping to balance out the flavors and textures. Here’s a deeper look at why each one is important:
- Broccoli: It’s not just the star of the show – it adds fiber and essential vitamins like vitamin C and K, along with antioxidants that help combat inflammation. Plus, it complements the cheese so well.
- Carrots: They add a slight sweetness and bright color, which helps tone down the richness of the cheese, making the soup feel balanced.
- Cheddar Cheese: The sharp cheddar is what makes this soup so indulgent and flavorful. It has a tangy richness that pairs perfectly with the broccoli, without overpowering it.
- Half-and-Half: This ingredient creates the creamy texture, giving the soup that velvety mouthfeel. It’s less heavy than full cream, but still rich enough to make the soup comforting.
- Butter and Flour: These two work together to form a roux, the thickening base that ensures the soup has the perfect consistency.
Expert Tips
- Make it a Day Ahead: Like many soups, this one tastes even better the next day after the flavors have had more time to meld together. If you have the time, consider making it ahead of time and reheating it when you’re ready to serve.
- Adjust the Cheese: You can swap out sharp cheddar for a milder cheddar if you prefer, but sharp cheddar is ideal for getting that distinct flavor profile that McAlister’s is known for.
- Don’t Skip the Roux: It may seem like an extra step, but the roux is essential to ensuring your soup doesn’t end up too thin. Stir it well, and let it cook for a couple of minutes before adding the liquids.
- Add Bacon: For an extra touch of flavor, try adding crumbled bacon to the soup before serving. It adds a savory crunch that complements the creamy texture.
- Blend for Smoothness: If you prefer a smoother soup, use an immersion blender or transfer the soup in batches to a regular blender. You can blend it to your desired texture, from slightly chunky to totally smooth.
Recipe Variations
While the traditional recipe is beloved for its simplicity, here are a few variations you might want to try:
- Vegan Broccoli Cheddar Soup: Swap out the butter for olive oil, use a dairy-free milk (like oat or almond milk), and use vegan cheddar cheese. It’s an easy way to make this soup plant-based without sacrificing flavor.
- Add Potatoes: For a heartier version, dice and add a couple of potatoes to the soup. They’ll soften and blend in, making the soup extra filling.
- Spicy Twist: If you like a little heat, throw in some red pepper flakes or even a chopped jalapeño. The spiciness pairs well with the creaminess of the soup.
- Add Protein: Grilled chicken or turkey would be a great protein addition. You could also throw in some cooked sausage or even crispy tofu for a vegetarian protein boost.
Final Words
McAlister’s Broccoli Cheddar Soup has earned its spot as a fan favorite for good reason – it’s a perfect blend of flavors and textures that satisfy on every level. Whether you’re making it for a special occasion or simply because it’s the perfect chilly evening meal, this recipe won’t disappoint.
FAQs
What Are The Main Ingredients In McAlister’s Broccoli Cheddar Soup?
The main ingredients for McAlister’s Broccoli Cheddar Soup include fresh broccoli, cheddar cheese, chicken broth, heavy cream, onions, garlic, and seasonings like salt, pepper, and sometimes a pinch of nutmeg.
Can I Make McAlister’s Broccoli Cheddar Soup Vegetarian?
Yes, you can easily make McAlister’s Broccoli Cheddar Soup vegetarian by substituting the chicken broth with vegetable broth and ensuring the cheese used is vegetarian-friendly (some cheeses contain animal rennet).
How Do I Thicken McAlister’s Broccoli Cheddar Soup?
To thicken McAlister’s Broccoli Cheddar Soup, you can blend some of the soup to create a smoother texture, or you can add a roux (flour and butter mixture), cornstarch, or a bit more cheese.
What Kind Of Cheese Is Best For McAlister’s Broccoli Cheddar Soup?
Sharp cheddar cheese is typically used for McAlister’s Broccoli Cheddar Soup because it adds a bold, tangy flavor. Some recipes may also incorporate mild cheddar or a combination of cheeses for a richer taste.
Can I Use Frozen Broccoli For McAlister’s Broccoli Cheddar Soup?
Yes, you can use frozen broccoli for McAlister’s Broccoli Cheddar Soup. Just be sure to thaw and drain it thoroughly to avoid excess water in the soup.
Can I Make McAlister’s Broccoli Cheddar Soup Ahead Of Time?
Yes, McAlister’s Broccoli Cheddar Soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for up to 3 months.
How Can I Make McAlister’s Broccoli Cheddar Soup Spicier?
To make McAlister’s Broccoli Cheddar Soup spicier, you can add cayenne pepper, red pepper flakes, or a dash of hot sauce. You can also include some diced jalapeños for an extra kick.
What Is The Best Way To Serve McAlister’s Broccoli Cheddar Soup?
McAlister’s Broccoli Cheddar Soup is typically served with a side of fresh bread, often in a bread bowl. It can also be served with crackers, or a sprinkle of additional shredded cheddar cheese on top.
How Long Does McAlister’s Broccoli Cheddar Soup Take To Cook?
McAlister’s Broccoli Cheddar Soup typically takes about 30-40 minutes to cook. The broccoli is simmered until tender, and the soup is then blended and finished with cheese and cream.
Can I Use Plant-based Cream In McAlister’s Broccoli Cheddar Soup?
Yes, you can substitute heavy cream with plant-based cream (such as coconut cream, almond cream, or cashew cream) to make the soup dairy-free or vegan. Just ensure the plant-based cream has a similar consistency to heavy cream for the best texture.