Broccoli Cheese Soup
Broccoli cheese soup is not just a dish; it’s a hug in a bowl! This creamy, cheesy delight combines fresh broccoli with rich, savory flavors, making it a comforting choice for any meal. Perfect for chilly days or as a hearty starter, this recipe is easy to follow and yields a deliciously satisfying result that will please both kids and adults alike.
Ingredients
– 4 cups fresh broccoli, chopped
– 1 cup onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: croutons for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 15g of fat, 20g of carbohydrates, and 10g of protein. This is based on one person and provides a good source of vitamins A and C.
Step-by-Step Cooking Process
1. In a large pot, melt butter over medium heat. 2. Add diced onions and sauté until translucent. 3. Stir in minced garlic and cook for an additional minute. 4. Add chopped broccoli and vegetable broth to the pot. 5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. 6. Once broccoli is tender, use an immersion blender to puree the soup until smooth. 7. Stir in heavy cream and shredded cheddar cheese. 8. Continue to cook on low heat until cheese is melted and the soup is heated through. 9. Season with salt and pepper to taste. 10. Serve hot, garnished with croutons if desired. 
Alternative Ingredients
For a lighter version, you can substitute heavy cream with half-and-half or use a dairy-free alternative like coconut cream. Additionally, you can replace cheddar cheese with a blend of your favorite cheeses for a unique flavor.
Serving and Pairings
This broccoli cheese soup pairs wonderfully with crusty bread, a fresh salad, or even a side of garlic bread. It makes for a satisfying lunch or dinner option.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if needed. This soup can be frozen, but the texture may change slightly upon thawing.
Cooking Mistakes
- Overcooking the broccoli can lead to a mushy texture.
- Not seasoning enough may result in a bland soup.
- Using low-quality cheese can affect the flavor.
- Forgetting to blend the soup can leave it chunky.
- Adding cream too early can cause it to curdle.
Helpful Tips
- Use fresh broccoli for the best flavor.
- Adjust the thickness by adding more or less broth.
- For a spicy kick, add red pepper flakes.
- Garnish with fresh herbs for added freshness.
FAQs
Can I make broccoli cheese soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to three days. Just reheat when ready to serve.
Is broccoli cheese soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free vegetable broth and cheese.
Can I add other vegetables to the soup?
Absolutely! Carrots, cauliflower, or even spinach can be great additions for extra nutrition and flavor.
How do I make the soup vegan?
You can make it vegan by using plant-based cream and cheese substitutes, along with vegetable broth.
What is the best way to store leftovers?
Store leftovers in an airtight container in the fridge and consume within three days for the best quality.
Conclusion
Broccoli cheese soup is a delightful dish that combines comfort and flavor in every spoonful. Its creamy texture and rich taste make it a favorite for many, and with easy variations, it can cater to various dietary preferences. Enjoy making this wholesome soup for a cozy meal at home!
Broccoli Cheese Soup
Ingredients
- 4 cups fresh broccoli chopped
- 1 cup onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: croutons for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add diced onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add chopped broccoli and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Once broccoli is tender, 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 and the soup is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with croutons if desired.