Broccoli Cheese Soup
If you’re craving a warm and comforting bowl of soup, look no further than broccoli cheese soup. This delightful dish combines fresh broccoli with a rich, creamy cheese base, making it a perfect choice for chilly days or a cozy family dinner. Easy to prepare and packed with flavor, this soup is sure to become a favorite in your household.
Ingredients
– 4 cups fresh broccoli florets
– 1 cup diced onion
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: crushed red pepper flakes for heat
Servings and Cooking Time
This recipe serves 4. Preparation time is 15 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1 cup) of broccoli cheese soup contains approximately 350 calories, 20g of fat, 25g of carbohydrates, and 10g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the broccoli florets and pour in the broth.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth (or blend in batches).
7. Stir in the heavy cream and bring back to a simmer.
8. Gradually add the shredded cheddar cheese, stirring until melted.
9. Season with salt, pepper, and optional red pepper flakes.
10. Serve hot, garnished with extra broccoli florets or cheese if desired.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter version. For a dairy-free option, use coconut milk and a dairy-free cheese alternative. You can also add other vegetables like carrots or cauliflower for additional flavor and nutrition.
Serving and Pairings
Broccoli cheese soup pairs wonderfully with crusty bread, a fresh salad, or grilled cheese sandwiches. For a heartier meal, serve it alongside a protein dish like roasted chicken.
Storage and Reheating
Store leftover broccoli cheese soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat. This soup can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Cooking Mistakes
- Don’t overcook the broccoli; it should be tender but still bright green.
- Ensure the cheese is added gradually to prevent clumping.
- Use fresh ingredients for the best flavor.
- Be careful not to boil the soup after adding cream, as it can separate.
- Season gradually, tasting as you go.
Helpful Tips
- Blend the soup for a creamier texture.
- Use sharp cheddar for a more robust flavor.
- Add a splash of lemon juice for brightness.
- Incorporate cooked bacon for added flavor.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in this recipe. Just ensure it’s thawed and drained before adding it to the soup.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as it does not include any flour or gluten-containing ingredients. Just check your cheese for additives.
Can I add other vegetables?
Absolutely! Carrots, cauliflower, or even spinach can be added to enhance the flavor and nutrition of the soup.
How long does this soup last in the fridge?
Broccoli cheese soup can be stored in the refrigerator for up to 3 days if kept in an airtight container.
Is this soup suitable for meal prep?
Yes, this soup is great for meal prep! You can make a large batch and portion it for quick lunches or dinners throughout the week.
Conclusion
Broccoli cheese soup is a delightful dish that brings comfort and warmth to any table. With its creamy texture and rich flavor, it’s not just a meal but a hug in a bowl. Perfect for any season, this recipe is sure to please everyone in your family.
Broccoli Cheese Soup
Ingredients
- 4 cups fresh broccoli florets
- 1 cup diced onion
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: crushed red pepper flakes
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the broccoli florets and pour in the broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and bring back to a simmer.
- Gradually add the shredded cheddar cheese, stirring until melted.
- Season with salt, pepper, and optional red pepper flakes.
- Serve hot, garnished with extra broccoli or cheese if desired.
