Broccoli Cheddar Soup
Broccoli Cheddar Soup is a comforting classic that’s perfect for chilly days. This rich and creamy soup combines tender broccoli florets with sharp cheddar cheese for a deliciously satisfying dish. With its velvety texture and savory flavors, it’s not only easy to make but also a wonderful way to sneak in some vegetables.
Whether enjoyed on its own or paired with crusty bread, this soup is sure to warm your heart and delight your taste buds!
Broccoli Cheddar Soup
Ingredients:
1 large head of broccoli, chopped into florets
1 small onion, diced
2 cloves of garlic, minced
4 cups of chicken broth or vegetable broth
2 cups of shredded cheddar cheese
1 cup of heavy cream
2 tablespoons of butter
Salt and pepper to taste
Instructions:
Step 1: Melt Butter
In a large pot, melt the butter over medium heat.
Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Step 2: Add Broccoli and Broth
Stir in the broccoli and broth, bringing the mixture to a boil.
Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the broccoli is tender.
Step 3: Puree the Soup
Using an immersion blender or a standard blender, puree the soup until it reaches a smooth consistency.
Step 4: Incorporate Cream and Cheese
Mix in the heavy cream and shredded cheddar cheese, stirring until the cheese is fully melted.
Step 5: Season and Serve
Taste the soup and season with salt and pepper as needed.
Serve hot, garnished with additional cheddar cheese if desired.
Notes:
Broccoli Preparation: For best results, make sure to chop the broccoli into uniform florets to ensure even cooking. You can also use the stems—just peel the tough outer layer and chop them up for added texture.
Cheese Choices: While sharp cheddar is traditional, you can experiment with other cheeses like Gruyère or Monterey Jack for different flavor profiles. Just ensure they melt well.
Thicker Soup: If you prefer a thicker consistency, you can blend a portion of the soup and then mix it back in. Alternatively, add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) before blending.
Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
Freezing: If you want to freeze the soup, it’s best to do so before adding the cream and cheese. Once thawed, reheat and stir in the dairy for the best texture.
Garnish Ideas: For added flavor and presentation, consider garnishing with croutons, additional shredded cheese, or a sprinkle of fresh herbs like chives or parsley before serving.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 320 | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Carbohydrates: 10g | Dietary Fiber: 3g | Sugars: 3g | Cholesterol: 60mg | Sodium: 700mg
Frequently Asked Questions:
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just be sure to thaw it beforehand, and you may need to adjust the cooking time slightly since frozen broccoli is typically blanched before freezing.
What if I want a chunkier soup?
If you prefer a chunkier texture, blend only a portion of the soup and mix it back in.
This way, you can enjoy the flavors while still having some broccoli pieces intact.
Is there a way to make this soup lighter?
Yes, you can lighten the soup by using low-fat cheese and substituting some of the heavy cream with milk or vegetable broth.
This will reduce the calorie and fat content.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like carrots, cauliflower, or spinach.
Just adjust the cooking time to ensure everything is tender.
How should I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
When reheating, you might need to add a little broth or water to achieve your desired consistency.
Do I need to cook the broccoli before adding it to the soup?
No, you don’t need to pre-cook the broccoli.
It will cook in the broth while simmering, becoming tender and flavorful by the end of the cooking process.
Can I make this soup in advance?
Yes, you can prepare the soup ahead of time.
Just store it in the refrigerator and reheat when you’re ready to serve.
It’s often even better the next day as the flavors meld.
What type of broth should I use?
You can use either chicken broth or vegetable broth, depending on your dietary preferences.
Low-sodium options are great for controlling salt levels.
How can I prevent the cheese from clumping?
To prevent clumping, make sure to add the cheese slowly and stir continuously until it melts.
Using shredded cheese rather than blocks will also help it melt more evenly.
Can I use a regular blender instead of an immersion blender?
Yes, you can use a regular blender.
Just blend the soup in batches, ensuring to let it cool slightly first to avoid splattering.
Always blend carefully and hold the lid down securely.