This broccoli cheese soup is a delightful mix of tender broccoli and rich, creamy cheese that will warm you from the inside out. Perfect for chilly days or as a comforting meal, this soup is both easy to prepare and incredibly satisfying. With its vibrant green color and cheesy goodness, it’s sure to become a family favorite. Let’s dive into this delicious recipe that will have everyone asking for seconds!
Ingredients
- 1 large head of broccoli, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: croutons for topping
- Optional: fresh herbs for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 10 minutes, and cooking time is about 25 minutes.
Nutritional Value
One serving of broccoli cheese soup (1 cup) contains approximately 300 calories, 20g fat, 15g carbohydrates, and 10g protein. This is a hearty option for a single meal.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add chopped broccoli and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender carefully).
- Stir in heavy cream and shredded cheddar cheese.
- Continue to cook on low heat until cheese is melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with croutons and fresh herbs if desired.
Alternative Ingredients
Feel free to substitute heavy cream with half-and-half or milk for a lighter version. You can also use a dairy-free cheese alternative for a vegan option, and vegetable broth can be replaced with chicken broth for added flavor.
Serving and Pairings
Broccoli cheese soup pairs wonderfully with crusty bread, a fresh salad, or a grilled cheese sandwich. It makes for a complete meal that satisfies both hunger and taste.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stove over low heat, adding a splash of broth or cream to restore its creamy consistency. This soup can also be frozen for up to 3 months.
Cooking Mistakes
- Overcooking the broccoli can result in a mushy texture; cook until just tender.
- Not blending the soup thoroughly can leave it grainy.
- Adding cheese too quickly can cause it to clump; add it gradually.
- Adjust seasoning after blending for better flavor balance.
- Using too much broth can dilute the flavor; stick to the recipe.
- Not letting the soup simmer long enough can prevent flavors from developing.
Helpful Tips
- Use fresh broccoli for the best flavor and nutrients.
- For added richness, consider adding a splash of white wine before blending.
- Experiment with different cheeses like Gruyère or Monterey Jack.
- Top with crispy bacon bits for a savory crunch.
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli can be used, but it may alter the texture slightly. Ensure it’s thawed and drained before cooking.
How can I make this soup spicier?
You can add red pepper flakes or a dash of hot sauce to the soup for an extra kick.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and cheese.
Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the refrigerator or frozen for later.
What can I do with leftover soup?
Leftover soup can be repurposed into a pasta dish or served over baked potatoes for a hearty meal.
Conclusion
Broccoli cheese soup is a simple yet delicious dish that can easily become a staple in your cooking repertoire. Its creamy texture and cheesy flavor make it a comforting choice for any occasion. Enjoy this warm bowl of goodness and feel free to customize it to your taste!
Broccoli Cheese Soup
Ingredients
- 1 large head of broccoli chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: croutons for topping
- Optional: fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add chopped broccoli and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese.
- Continue to cook on low heat until cheese is melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with croutons and fresh herbs if desired.
