Green Chile Broccoli Cheese Soup
Green Chile Broccoli Cheese Soup is a comforting and flavorful dish that perfectly blends the creaminess of cheese with the vibrant kick of green chiles. This hearty soup is packed with tender broccoli and carrots, making it not only delicious but also nutritious.
The rich, velvety texture comes from a luscious mix of half-and-half and sharp cheese, creating a satisfying bowl that warms you from the inside out. Perfect for chilly days or as a cozy meal any time of year, this soup is sure to become a favorite in your kitchen!
Green Chile Broccoli Cheese Soup
Ingredients
5 tablespoons butter
½ to 1 full medium onion, chopped
3 to 6 tablespoons minced garlic
5 tablespoons all-purpose flour
4 to 6 cups chicken or vegetable stock
20 ounces green chiles (or to taste)
2 large heads of broccoli (or one 12 oz bag, chopped)
2 chopped carrots
4 cups half-and-half (or milk)
5 cups sharp cheese (cheddar or your choice)
Instructions
Sauté Aromatics: In a Dutch oven or large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes translucent.
Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Make the Roux: Sprinkle in the flour and cook, stirring constantly, until the mixture turns a light golden brown.
Add Stock: Gradually whisk in the chicken or vegetable stock, ensuring there are no lumps. Add the green chiles according to your spice preference (around 20 ounces is recommended).
Incorporate Vegetables: Add the chopped broccoli and carrots to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Add Dairy and Cheese: Stir in the half-and-half (or milk) and then gradually add the sharp cheese. Cook on low heat, stirring until the cheese is completely melted and the soup is thoroughly heated.
Serve: Once heated through, taste and adjust seasoning if necessary. Enjoy your delicious Green Chile Broccoli Cheese Soup!
Tips
Customize the Cheese: Feel free to mix different types of cheese for a more complex flavor.
Spice Level: Adjust the amount of green chiles based on your spice tolerance.
Texture Preference: For a smoother soup, consider blending part of the soup before adding the cheese.
Notes:
Cheese Selection: Using sharp cheddar cheese adds a robust flavor, but you can experiment with other cheeses like Monterey Jack, Gruyère, or a blend for different tastes.
Green Chile Varieties: Adjust the type and amount of green chiles based on your heat preference. Roasted green chiles (fresh or canned) work well and enhance the soup’s flavor.
Broccoli Preparation: Cut the broccoli into a mix of small and medium pieces for varied texture. You can also use frozen broccoli if fresh isn’t available; just add it in the last 10 minutes of cooking.
Thickening the Soup: If you prefer a thicker soup, you can reduce the amount of stock or add more flour to the roux. Blending a portion of the soup can also achieve a creamier consistency.
Vegetarian Option: To make the soup vegetarian, use vegetable stock instead of chicken stock. Ensure that the cheese used is also vegetarian-friendly.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken as it cools, so you can add a splash of milk or stock when reheating to achieve your desired consistency.
Serving Suggestions: Serve the soup with crusty bread, crackers, or a fresh salad for a complete meal. A sprinkle of fresh herbs or a dollop of sour cream can add an extra touch.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 350 kcal | Protein: 15 g | Fat: 25 g | Saturated Fat: 15 g | Carbohydrates: 25 g | Dietary Fiber: 3 g | Sugars: 3 g | Cholesterol: 60 mg | Sodium: 800 mg
Frequently Asked Questions:
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just add it during the last 10-15 minutes of cooking, as it will cook faster than fresh broccoli.
How can I make this soup spicier?
To increase the heat, add more green chiles or incorporate jalapeños.
You can also add a pinch of cayenne pepper or crushed red pepper flakes to enhance the spice level.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup in advance.
Store it in the refrigerator for up to 3 days.
Just be aware that the soup may thicken as it sits, so you might need to add a bit of broth or milk when reheating.
Is there a dairy-free alternative for this soup?
Yes, you can use non-dairy milk (like almond or oat milk) and dairy-free cheese substitutes to create a dairy-free version.
Just be sure to choose brands that melt well.
What can I serve with this soup?
This soup pairs well with crusty bread, grilled cheese sandwiches, or a fresh garden salad.
For added texture, consider serving it with tortilla chips or croutons on the side.
What if my soup is too thick?
If your soup turns out thicker than you’d like, simply add a little more chicken or vegetable stock, or some milk, to reach your desired consistency.
Stir well and heat through.
How can I ensure the cheese melts smoothly?
To prevent the cheese from clumping, add it gradually while stirring constantly over low heat.
Make sure the soup is not boiling when you add the cheese, as high temperatures can cause it to become stringy.
Can I add other vegetables to this soup?
Yes! You can incorporate other vegetables like cauliflower, bell peppers, or corn.
Just ensure they are chopped into similar-sized pieces and adjust the cooking time as needed for tenderness.
What should I do if the soup is too salty?
If your soup turns out too salty, you can add additional unsalted stock or water to dilute it.
Adding a diced potato can also help absorb some saltiness; just remove the potato before serving.
Can I use a blender to puree the soup?
Yes, you can blend the soup for a smoother texture.
If using an immersion blender, blend directly in the pot.
If using a regular blender, let the soup cool slightly before blending in batches to avoid splattering.