Cheddar Broccoli Soup
Savor the creamy richness of cheddar broccoli soup, a perfect blend of tender broccoli and sharp cheddar cheese. This comforting dish is not only delicious but also easy to make, making it a great choice for a cozy dinner or a satisfying lunch. With a velvety texture and a burst of flavor, this soup is sure to become a favorite in your household.
Ingredients
– 4 cups broccoli florets
– 1 cup sharp cheddar cheese, shredded
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: croutons for topping
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 25 minutes.
Nutritional Value
Each serving of this cheddar broccoli soup (approximately 1 cup) contains around 320 calories, 20g of fat, 15g of carbohydrates, and 12g of protein. This value is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Sauté diced onions until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in broccoli florets, cooking for another 2 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 15 minutes, or until broccoli is tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and shredded cheddar cheese.
9. Season with salt and pepper to taste.
10. Simmer for another 5 minutes until heated through.
Alternative Ingredients
You can substitute heavy cream with milk or a non-dairy alternative for a lighter option. Additionally, use frozen broccoli if fresh is unavailable, though fresh yields a better flavor.
Serving and Pairings
Cheddar broccoli soup pairs beautifully with crusty bread or a fresh garden salad. For added texture, top with croutons or a sprinkle of extra cheese.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave. This soup can be frozen for up to 2 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Don’t overcook the broccoli; it should be tender but still vibrant.
– Avoid boiling the soup after adding cheese to prevent it from becoming gritty.
– Ensure to season gradually; taste as you go.
– Use fresh ingredients for the best flavor.
– Don’t skip the immersion blending step, as it creates a smooth texture.
– Stir frequently to prevent sticking.
– Adjust thickness by adding more broth or cream if necessary.
Helpful Tips
– Use sharp cheddar for a stronger flavor.
– Experiment with spices like nutmeg for added warmth.
– Consider adding cooked chicken or bacon for protein.
– Garnish with chives or parsley for a pop of color.
FAQs
Can I make cheddar broccoli soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just reheat gently before serving.
Is cheddar broccoli soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free vegetable broth.
Can I use frozen broccoli?
Absolutely! Frozen broccoli can be used if fresh is unavailable, though it may slightly alter the texture.
How can I make this soup vegan?
To make it vegan, substitute heavy cream with coconut milk and use vegan cheese alternatives.
What can I add for extra flavor?
Consider incorporating spices like cayenne pepper or a splash of lemon juice for added depth.
Conclusion
Cheddar broccoli soup is a delightful dish that brings warmth and comfort to any meal. With its creamy texture and rich flavors, it’s an easy recipe that’s sure to please the whole family. Enjoy this delicious soup any time you crave something hearty and satisfying.
Cheddar Broccoli Soup
Ingredients
- 4 cups broccoli florets
- 1 cup sharp cheddar cheese shredded
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: croutons for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onions until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in broccoli florets, cooking for another 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese.
- Season with salt and pepper to taste.
- Simmer for another 5 minutes until heated through.
