Broccoli Cheese Soup
Broccoli cheese soup is a delightful and comforting dish that combines the earthy flavors of fresh broccoli with rich, creamy cheese. Perfect for chilly evenings, this soup is both nutritious and satisfying. With its velvety texture and cheesy goodness, it quickly becomes a favorite for families and guests alike. Whether served as an appetizer or a main course, this soup is sure to please your taste buds and warm your soul.
Ingredients
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Optional: pinch of nutmeg
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
One serving (1 cup) of broccoli cheese soup contains approximately 300 calories, 15g fat, 12g carbohydrates, and 10g protein. This is a nutritious option for those seeking a hearty yet healthy meal.
Step-by-Step Cooking Process
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the flour and stir to create a roux, cooking for about 2 minutes.
- Gradually whisk in the vegetable broth, ensuring there are no lumps.
- Bring the mixture to a simmer and add the broccoli florets.
- Cook for about 10-15 minutes until the broccoli is tender.
- Reduce heat and stir in the milk and cheese, mixing until melted.
- Season with salt, pepper, and nutmeg if desired.
- Blend the soup for a smoother texture, if preferred. Serve hot.
Alternative Ingredients
If you’re looking for alternatives, you can use cauliflower instead of broccoli for a different flavor. Additionally, dairy-free cheese can be used for a vegan version, and almond milk is a great substitute for regular milk.
Serving and Pairings
This broccoli cheese soup pairs wonderfully with crusty bread, a fresh garden salad, or even a light sandwich. These accompaniments enhance the meal and provide a balanced dining experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of milk if it thickens too much. It can be frozen, but the texture may change slightly upon thawing.
Cooking Mistakes
- Not sautéing the onions enough can lead to a raw taste.
- Adding cheese too quickly can cause it to clump.
- Overcooking the broccoli can make it mushy.
- Neglecting to season can result in bland soup.
- Skipping the roux can lead to a watery consistency.
Helpful Tips
- Use freshly grated cheese for better melting.
- Adjust the thickness with more or less broth.
- For a spicier kick, add red pepper flakes.
- Garnish with extra cheese or croutons for texture.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator. Just reheat before serving.
Is this recipe gluten-free?
You can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
Can I add other vegetables?
Absolutely! Carrots, potatoes, or even spinach can be great additions to enhance flavor and nutrition.
How can I make this soup vegan?
To make it vegan, use non-dairy cheese and milk, and substitute butter with olive oil or vegan butter.
What type of cheese works best?
Sharp cheddar is traditional, but you can also experiment with Gruyère or Monterey Jack for different flavors.
Conclusion
Broccoli cheese soup is a heartwarming dish that combines flavor and nutrition. Its creamy texture and cheesy goodness make it a perfect meal for any occasion. Whether enjoyed alone or paired with sides, this recipe is sure to be a hit at your dining table.
Broccoli Cheese Soup
Ingredients
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Optional: pinch of nutmeg
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the flour and stir to create a roux, cooking for about 2 minutes.
- Gradually whisk in the vegetable broth, ensuring there are no lumps.
- Bring the mixture to a simmer and add the broccoli florets.
- Cook for about 10-15 minutes until the broccoli is tender.
- Reduce heat and stir in the milk and cheese, mixing until melted.
- Season with salt, pepper, and nutmeg if desired.
- Blend the soup for a smoother texture, if preferred. Serve hot.