Cheddar Broccoli Soup
Are you ready to warm up with a delightful bowl of cheddar broccoli soup? This creamy and cheesy recipe brings together the earthy flavors of broccoli with the sharpness of cheddar cheese, creating a comforting dish that’s perfect for chilly days. Easy to prepare and incredibly satisfying, this soup is a must-try for cheese lovers and health-conscious eaters alike.
Ingredients
– 2 cups fresh broccoli florets
– 1 cup shredded sharp cheddar cheese
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– 1 teaspoon paprika
– Optional: croutons for topping
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of cheddar broccoli soup contains approximately: 250 calories, 15g fat, 20g carbohydrates, 10g protein, and 3g fiber. This nutritional breakdown is based on a single serving for one person.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the broccoli florets and sauté for 3-4 minutes.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat and simmer until the broccoli is tender, about 10 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and shredded cheddar cheese.
9. Season with salt, pepper, and paprika to taste.
10. Simmer for another 5 minutes until heated through.
Alternative Ingredients
You can substitute heavy cream with half-and-half or milk for a lighter version. Additionally, use low-fat cheese or a dairy-free alternative to make this soup suitable for various dietary preferences.
Serving and Pairings
Cheddar broccoli soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. For a heartier meal, serve it alongside a protein-rich dish like roasted chicken or tofu.
Storage and Reheating
Store any leftover cheddar broccoli soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth if it thickens. This soup can be frozen for up to 2 months; just ensure it’s properly sealed.
Cooking Mistakes
- Don’t overcook the broccoli; it should be tender but still vibrant green.
- Be careful not to boil the soup after adding the cream to prevent curdling.
- Ensure you season adequately; taste before serving.
- Using pre-shredded cheese can result in a less creamy texture.
- Always let the soup cool before freezing to maintain flavor.
Helpful Tips
- For added flavor, consider adding a pinch of nutmeg.
- Garnish with extra cheese or fresh herbs for a pop of color.
- Adjust the thickness by adding more or less broth to your preference.
- Use fresh ingredients for the best flavor impact.
FAQs
Can I make cheddar broccoli soup ahead of time?
Yes, this soup can be prepared ahead of time and stored in the refrigerator. Just reheat gently before serving.
Is this soup gluten-free?
The recipe is gluten-free as long as you use gluten-free vegetable broth. Check cheese labels to ensure no gluten-containing ingredients.
Can I add other vegetables?
Absolutely! Carrots, cauliflower, or peas can be added for more variety and nutrition.
How can I make this soup vegan?
To make it vegan, use plant-based cheese, replace heavy cream with coconut milk or cashew cream, and use vegetable broth.
What can I do if the soup is too thick?
If the soup turns out too thick, simply add more vegetable broth or water until you reach your desired consistency.
Conclusion
Cheddar broccoli soup is a delicious and creamy comfort food that combines the nutritional benefits of broccoli with the rich flavor of cheese. It’s easy to make, satisfying, and perfect for any meal. Enjoy this wholesome dish that warms the soul and delights the taste buds!
Cheddar Broccoli Soup
Ingredients
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon paprika
- Optional: croutons for topping
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the broccoli florets and sauté for 3-4 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer until the broccoli is tender, about 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese.
- Season with salt, pepper, and paprika to taste.
- Simmer for another 5 minutes until heated through.
