Indulge in the rich and creamy goodness of cheddar broccoli soup, a perfect dish for chilly days or when you’re craving comfort food. This hearty soup combines fresh broccoli, sharp cheddar cheese, and a velvety base that warms you up from the inside out. Easy to prepare and delightful to savor, it’s a family favorite that also makes for excellent leftovers. Let’s dive into the recipe and bring this delicious soup to your table!
Ingredients
- 2 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: croutons for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving of cheddar broccoli soup (1 cup) contains approximately 350 calories, 26g fat, 20g carbohydrates, and 12g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a large pot, heat olive oil and butter over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add broccoli florets and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Once the broccoli is tender, use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes to blend flavors.
- Serve hot, garnished with extra cheese or croutons if desired.
Alternative Ingredients
You can substitute heavy cream with half-and-half or a plant-based alternative for a lighter version. Additionally, use frozen broccoli if fresh is unavailable. For a vegan option, replace cheese with nutritional yeast and use coconut milk instead of cream.
Serving and Pairings
Cheddar broccoli soup pairs well with crusty bread, a fresh garden salad, or a simple sandwich. It also makes a great starter for a more elaborate meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, stirring occasionally. This soup can be frozen for up to 3 months; however, the texture may change upon thawing.
Cooking Mistakes
- Don’t overcook the broccoli; it should be tender but not mushy.
- Ensure to blend the soup well for a creamy consistency.
- Don’t add cheese too quickly; let the soup cool slightly to prevent clumping.
- Adjust seasoning gradually to avoid over-salting.
- Use low-sodium broth to control saltiness.
Helpful Tips
- For extra flavor, add a pinch of nutmeg to the soup.
- Try adding cooked potato for a thicker texture.
- Garnish with fresh herbs for added freshness.
- Serve with a side of toasted garlic bread for a delicious combo.
FAQs
Can I make cheddar broccoli soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator and reheat when ready to serve.
Is cheddar broccoli soup healthy?
This soup can be part of a healthy diet, especially if you adjust the ingredients, like using lower-fat cheese or cream alternatives.
Can I freeze cheddar broccoli soup?
Yes, you can freeze the soup. However, the texture may change slightly after thawing. It’s best to consume within three months.
What can I use instead of cheddar cheese?
You can substitute cheddar cheese with other types of cheese like Gruyère or Monterey Jack for different flavors.
How can I thicken the soup?
To thicken the soup, you can add a slurry of cornstarch and water or blend in some cooked potatoes.
Conclusion
Cheddar broccoli soup is a comforting and satisfying dish that is easy to make and perfect for any occasion. With its creamy texture and rich flavor, it’s sure to be a hit at your dinner table. Enjoy this delightful recipe as part of your culinary repertoire!
Cheddar Broccoli Soup
Ingredients
- 2 cups fresh broccoli florets
- 1 cup sharp cheddar cheese shredded
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: croutons for garnish
Instructions
- In a large pot, heat olive oil and butter over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add broccoli florets and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Once the broccoli is tender, use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes to blend flavors.
- Serve hot, garnished with extra cheese or croutons if desired.
