Are you craving that creamy, cheesy, unbelievably comforting broccoli cheddar soup from Mcalister's Deli? Well, good news! You don't need to drive across town to satisfy that craving. This recipe will teach you how to make a delicious copycat version right in your own kitchen. It's easier than you think, perfect for a quick weeknight dinner, and guaranteed to become a new family favorite. This homemade version is just as delicious, if not better, than the restaurant original! Let's get started on this easy recipe for a healthy and satisfying meal.
Ingredients:
This recipe provides a generous serving of this creamy, delicious soup, easily scaled up or down depending on your needs.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup milk (whole milk recommended for creaminess)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese (optional, adds a milder flavor)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (a secret ingredient for that special touch!)
- Optional toppings: croutons, bacon bits, chives
Instructions:
This easy-to-follow recipe guides you through each step of making this delicious soup.
-
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
-
Cook Broccoli: Add the broccoli florets to the pot and cook for about 3-5 minutes, stirring occasionally, until slightly tender-crisp.
-
Simmer in Broth: Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until the broccoli is very tender.
-
Blend for Creamy Texture: Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Caution: hot liquids can cause burns. Vent the blender lid and blend carefully.
-
Stir in Cheese and Season: Return the blended soup to the pot. Stir in the milk, cheddar cheese, and Monterey Jack cheese (if using). Cook over low heat, stirring constantly, until the cheese is completely melted and the soup is heated through. Season with salt, pepper, and nutmeg.
-
Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as croutons, bacon bits, or fresh chives.
Tips for the Best Broccoli Cheddar Soup:
- Don't overcook the broccoli: You want it tender but still retaining a little bit of its bite.
- Use good quality cheese: The flavor of the cheese makes a big difference in the overall taste of the soup.
- Adjust seasonings to your taste: Add more or less salt, pepper, or nutmeg depending on your preference.
- For a thicker soup: Stir in a tablespoon or two of cornstarch mixed with a little cold water before adding the cheese.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Broccoli Cheddar Soup: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Creamy Tomato Broccoli Cheddar Soup: Stir in ½ cup of tomato puree along with the broth.
- Roasted Broccoli Cheddar Soup: Roast the broccoli florets with a drizzle of olive oil and salt before adding them to the soup for a deeper flavor.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 Fat: 15-20g Protein: 10-12g Carbohydrates: 15-20g
This delicious and easy recipe for Mcalister's copycat broccoli cheddar soup is a perfect example of quick dinner ideas and healthy meals combined. Enjoy this delicious and satisfying dish! It’s a true comfort food classic made easy for your home cooking!