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Broccoli Cheddar Soup with Puff Pastry Cheese Straws Recipe

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4.4 from 6 reviews

This comforting Broccoli Cheddar Soup with Puff Pastry Cheese Straws combines creamy, cheesy broccoli soup with crispy, savory cheese straws made from flaky puff pastry. Perfect for a cozy meal, the soup is prepared on the stovetop with tender broccoli and sharp cheddar cheese while the cheese straws add a delightful crunchy side baked to golden perfection.

Ingredients

Soup Ingredients

  • 3 tablespoons unsalted butter
  • ½ teaspoon red pepper flakes
  • 1 shallot, diced
  • 1 carrot, diced
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • ½ cup heavy cream
  • 6 cups broccoli florets
  • 6 ounces freshly shredded cheddar cheese

Cheese Straws Ingredients

  • 1 sheet frozen puff pastry
  • 2 tablespoons olive oil
  • 1/3 cup shredded Parmesan cheese
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Sauté Aromatics: Melt the butter in a heavy-bottom Dutch oven over medium heat. Add the red pepper flakes, diced shallots, and carrot. Sauté until the shallots and carrot are soft and fragrant. Season with kosher salt and freshly cracked black pepper to taste.
  2. Make the Soup Base: Sprinkle the flour over the sautéed vegetables and whisk to combine, cooking for about 1-2 minutes to remove the raw flour taste. Gradually add the chicken broth and heavy cream, stirring constantly to avoid lumps. Season again with salt and pepper. Increase the heat to medium-high and bring the mixture to a simmer.
  3. Simmer the Soup: Once simmering, reduce heat to medium and let cook uncovered for 15 minutes to thicken and develop flavors.
  4. Cook Broccoli and Add Cheese: Add the broccoli florets to the pot and continue simmering for an additional 20 minutes, or until the broccoli is tender. Remove the pot from heat and add the shredded cheddar cheese in batches, stirring until melted and smooth. Adjust seasoning with salt and pepper if needed.
  5. Blend the Soup: Using an immersion blender, blend the soup to your desired consistency. You can blend it completely smooth or leave some broccoli florets chunky for texture. Serve hot topped with extra shredded cheddar cheese, paired with puff pastry cheese straws.
  6. Preheat Oven: For the cheese straws, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  7. Prepare Puff Pastry: On a lightly floured surface, roll out the frozen puff pastry sheet to approximately 10 by 12 inches. Brush the surface evenly with olive oil.
  8. Add Cheese and Seasoning: Sprinkle the shredded Parmesan cheese evenly over the pastry, then season with salt and freshly cracked black pepper.
  9. Cut and Twist Strips: Using a sharp knife, cut the pastry sheet crosswise into 11 or 12 thin strips. Twist each strip several times and place them spaced apart on baking sheets lined with parchment paper.
  10. Bake Cheese Straws: Bake the cheese straws in the preheated oven for 10 to 15 minutes or until they are puffed up and lightly golden brown. Remove from oven and let cool slightly before serving alongside the soup.

Notes

  • Red pepper flakes add a subtle kick; adjust quantity to your heat preference.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Adding cheese in batches helps it melt smoothly into the soup.
  • You can blend the soup entirely for a smooth texture or leave it partly chunky for bite variety.
  • Make sure puff pastry is thawed but still cold for easier handling.
  • Cheese straws are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://cookedbysarah.com/broccoli-cheddar-soup-with-puff-pastry-cheese-straws-recipe/