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Creamy Thermos Broccoli Cheddar Soup Recipe with Easy Mini Cheese Crackers

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A warm, creamy broccoli cheddar soup perfect for packing in a thermos, paired with homemade mini cheese crackers for a comforting and satisfying meal.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (can substitute with gluten-free flour or cornstarch)
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk (or dairy-free milk like oat or almond for vegan variation)
  • 4 cups fresh broccoli florets, chopped
  • 2 cups sharp white cheddar cheese, grated
  • Salt and freshly ground black pepper, to taste
  • Pinch of fresh nutmeg (optional)
  • 1 cup all-purpose flour (for mini cheese crackers)
  • 6 tablespoons cold unsalted butter, cubed (for mini cheese crackers)
  • 1 cup sharp cheddar cheese, finely grated (for mini cheese crackers)
  • 2 to 3 tablespoons cold water (for mini cheese crackers)
  • Pinch of smoked paprika or cayenne (optional, for mini cheese crackers)
  • 1/4 teaspoon salt (for mini cheese crackers)

Instructions

  1. Melt 3 tablespoons of unsalted butter over medium heat in a heavy-bottomed pot. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in the minced garlic and cook for another 1 minute until fragrant.
  3. Sprinkle 1/4 cup all-purpose flour over the onion and garlic mixture. Whisk continuously for about 2 minutes, ensuring the flour cooks out but does not brown.
  4. Slowly pour in 4 cups of chicken or vegetable broth while whisking to keep the mixture smooth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally until slightly thickened.
  5. Add the chopped broccoli florets and simmer gently for 8-10 minutes until tender but still bright green.
  6. Pour in 2 cups of whole milk. Stir gently and heat until warmed through but not boiling to avoid curdling.
  7. Remove the pot from heat. Gradually stir in 2 cups of grated sharp white cheddar cheese until melted and smooth. Season with salt, black pepper, and a pinch of fresh nutmeg if using. Adjust seasoning to taste.
  8. Preheat oven to 350°F (175°C). In a bowl, combine 1 cup flour, 1/4 teaspoon salt, and optional smoked paprika. Cut in 6 tablespoons cold cubed butter until mixture resembles coarse crumbs.
  9. Stir in 1 cup grated sharp cheddar cheese. Add 2-3 tablespoons cold water, mixing just until dough comes together.
  10. Roll out dough thinly between parchment papers and cut into small squares or shapes. Place on a baking sheet lined with parchment paper.
  11. Bake for 12-15 minutes until golden and crisp.
  12. Ladle warm soup into a thermos, seal tightly, and pack mini cheese crackers separately. Enjoy warm soup and crunchy crackers whenever desired.

Notes

Keep heat moderate when adding milk and cheese to prevent curdling. Whisk roux constantly to avoid lumps. Use freshly grated sharp cheddar for best melting and flavor. Add broccoli late to keep it tender but not mushy. If soup thickens after resting, stir in a splash of milk or broth before reheating. Mini cheese crackers can be stored in an airtight container for up to a week.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, thermos soup, mini cheese crackers, easy soup recipe, comfort food, homemade crackers

Find it online: https://cookluma.com/creamy-thermos-broccoli-cheddar-soup-recipe-with-easy-mini-cheese-crackers/