counter create hit
Turkey Broccoli Cheddar Soup

Turkey Broccoli Cheddar Soup

by
Pin
Share

This hearty and creamy Turkey Broccoli Cheddar Soup is a comforting dish that combines tender turkey, fresh vegetables, and rich, cheesy goodness. It’s a perfect meal for cozy evenings, a great way to use up leftover turkey, and a family-friendly dish that’s sure to please. Below, you’ll find a complete recipe, helpful tips, and answers to frequently asked questions to ensure your soup turns out perfectly every time.

Ingredients

For the Soup Base

  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 large onion, finely chopped
  • 2 large carrots, peeled and shredded
  • 3 cups low-sodium chicken or vegetable broth

Vegetables and Seasoning

  • 1 large head broccoli, chopped into small florets
  • 1 large potato, peeled and diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

For the Creamy Finish

  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded
  • Optional: pinch of ground nutmeg for added depth

Garnish

  • Fresh chives or parsley, chopped

Instructions

Step 1: Prepare the Base

  1. Heat the butter in a large pot over medium heat.
  2. Add the finely chopped onion, shredded carrots, and minced garlic. Sauté for about 5 minutes until the vegetables soften and release their aroma.

Step 2: Create the Roux

  1. Sprinkle the flour over the sautéed vegetables, stirring constantly for 1–2 minutes to eliminate the raw flour taste.
  2. Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.

Step 3: Simmer the Vegetables

  1. Add the chopped broccoli, diced potato, Worcestershire sauce, mustard powder, smoked paprika, salt, and pepper.
  2. Stir well and bring the soup to a gentle boil.
  3. Reduce the heat and let it simmer for 15–20 minutes, until the vegetables are tender.

Step 4: Blend for Texture

  1. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree it, and return it to the pot.

Step 5: Add Cream and Cheese

  1. Stir in the heavy cream and shredded cheddar cheese.
  2. Continue stirring until the cheese is fully melted and incorporated into the soup.
  3. Taste and adjust seasoning, adding a pinch of nutmeg if desired.

Step 6: Serve

  1. Ladle the soup into bowls and garnish with freshly chopped chives or parsley.
  2. Serve hot and enjoy this rich, cheesy soup!

FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works perfectly in this recipe. Add it directly to the pot during the simmering stage. You may need to reduce the cooking time slightly since frozen broccoli tends to cook faster than fresh.

2. What can I use instead of heavy cream?

If you want a lighter version, you can substitute heavy cream with half-and-half, whole milk, or even unsweetened plant-based milk such as almond or oat milk. For extra creaminess, consider blending in a few cashews.

See also  Italian Cream Stuffed Cannoncini

3. Can I make this soup gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a small amount of broth to form a slurry before adding it to the soup.

4. How do I store and reheat the soup?

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Freezing: This soup freezes well for up to 2 months. Let it cool completely before transferring it to freezer-safe containers.
  • Reheating: Reheat on the stovetop over medium heat, stirring frequently. If the soup has thickened, add a splash of broth or milk to thin it out.

5. Can I make this soup vegetarian?

Yes, to make a vegetarian version:

  • Replace turkey with diced tofu, chickpeas, or additional vegetables.
  • Use vegetable broth instead of chicken broth.
  • Ensure your Worcestershire sauce is vegetarian (as some brands may contain anchovies).

6. What can I serve with this soup?

This soup pairs well with crusty bread, dinner rolls, or a fresh green salad. For a heartier meal, serve it alongside a baked potato or a grilled cheese sandwich.

7. Can I use other types of cheese?

Certainly! While sharp cheddar provides the classic flavor, you can experiment with Gruyere, Monterey Jack, or Colby for a twist. For a smoky flavor, try smoked cheddar.

Helpful Tips

  1. Don’t Skip the Roux: The roux (flour and butter mixture) is crucial for achieving the soup’s creamy consistency. Be sure to cook it for at least 1–2 minutes to remove any raw flour taste.
  2. Control the Thickness: If the soup is too thick, add a little more broth or milk. If it’s too thin, let it simmer uncovered for a few extra minutes to thicken naturally.
  3. Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For the best results, grate your cheese fresh.
  4. Enhance the Flavor: A splash of lemon juice or a pinch of cayenne pepper can elevate the soup’s flavor profile.

Nutritional Information (Approximate Per Serving)

  • Calories: 320
  • Protein: 16 g
  • Fat: 22 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Sodium: 800 mg

Conclusion

This Turkey Broccoli Cheddar Soup is the ultimate comfort food. With its creamy texture, flavorful vegetables, and cheesy goodness, it’s a dish that feels indulgent yet nutritious. Whether you’re making it for a weeknight dinner, meal prepping for the week, or using up leftovers, this soup is versatile, satisfying, and guaranteed to become a family favorite. Enjoy every warm and flavorful bite!

Pin
Share