Broccoli Cheese Soup
Are you craving a bowl of warm, comforting soup that’s both nutritious and delicious? Look no further! This broccoli cheese soup is a perfect blend of fresh broccoli, creamy cheese, and savory spices, making it an ideal dish for any time of the year. Easy to make and incredibly satisfying, it promises to become a family favorite in no time.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 25 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 320 calories, 22g fat, 18g carbohydrates, 10g protein, and 3g fiber. This information is based on a single serving for one person.
Step-by-Step Cooking Process
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, sauté until soft and fragrant.
- Stir in the broccoli florets and cook for 3-4 minutes.
- Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender, puree the soup until smooth.
- Add the heavy cream and stir to combine.
- Gradually mix in the shredded cheddar cheese until melted.
- Season with salt, pepper, and paprika, adjusting to taste.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. For a lighter option, use half-and-half or milk instead. Additionally, feel free to use any cheese variety, such as Gouda or Gruyère.
Serving and Pairings
This broccoli cheese soup pairs wonderfully with crusty bread, a fresh garden salad, or even a grilled cheese sandwich for a hearty meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of water or broth if it thickens. This soup can be frozen; however, the texture may change slightly upon thawing.
Cooking Mistakes
- Don’t overcook the broccoli; it should be tender but still vibrant green.
- Be cautious with salt; the cheese adds saltiness to the soup.
- Don’t skip the blending step for a creamy texture.
- Use fresh cheese instead of pre-shredded for better melting.
- Don’t rush the sautéing of onions and garlic; it enhances flavor.
Helpful Tips
- For extra flavor, add a pinch of nutmeg.
- Use vegetable broth for a vegetarian option.
- Top with croutons for added crunch.
- Experiment with spices like cayenne for heat.
FAQs
Can I make broccoli cheese soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator and reheat before serving. The flavors will meld beautifully overnight.
What can I use instead of broccoli?
You can substitute broccoli with cauliflower or even spinach for a different flavor profile. Both will work well in this creamy soup.
Is this soup healthy?
Yes, this soup can be healthy when made with fresh ingredients. Broccoli is packed with vitamins, and using low-fat milk or cheese can reduce calories.
Can I freeze broccoli cheese soup?
Yes, you can freeze the soup. Just allow it to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months.
How can I thicken the soup?
If you prefer a thicker soup, you can add a cornstarch slurry or more cheese to achieve your desired consistency.
Conclusion
Broccoli cheese soup is a delightful dish that combines comfort and nutrition in every spoonful. With its creamy texture and rich flavor, it’s perfect for any occasion. Try this recipe today and enjoy a warm bowl of happiness!
Broccoli Cheese Soup
Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon paprika optional
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until soft.
- Stir in the broccoli and cook for 3-4 minutes.
- Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese.
- Season with salt, pepper, and paprika.
- Serve hot, garnished with fresh parsley.
