Broccoli cheese soup is a comforting classic that warms both body and soul, perfect for chilly evenings or simply to satisfy a craving for something hearty and delicious. With its creamy texture and rich, cheesy flavor, this recipe has become a staple in my kitchen over the years. I’m excited to share my secrets for making it just right!
Why Make This Recipe
- Delicious Flavor: The combination of tender broccoli and creamy cheddar creates a mouthwatering dish that pleases even the pickiest eaters.
- Nutritious: Packed with vitamins A and C, broccoli adds a health boost to your meal, while the cheese provides calcium and protein.
- Easy to Prepare: Minimal prep and simple cooking techniques make this recipe a breeze, even for novice cooks.
- Versatile: This soup can be served as a starter, a side, or a main dish, perfect for any occasion from cozy dinners to family gatherings.
- Personal Touch: I love making this soup because it’s a fantastic way to sneak in veggies, and my kids devour it at every meal!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4-6
- Difficulty Level: Easy
- Cooking Method: Stovetop in a large pot or Dutch oven.
My Experience Making This Recipe
When I first tackled broccoli cheese soup, I was intimidated by how to achieve the perfect creamy consistency without any lumps. Through trial and error, I learned the magic of blending. It’s a simple trick that transforms your soup into a velvety delight.
How to Make Broccoli Cheese Soup
Making broccoli cheese soup involves cooking the vegetables, blending until smooth, and then mixing in your cheese until it melts beautifully. Start by sautéing onions and garlic for flavor, then add broccoli and broth. After cooking until tender, blend the mixture, return to heat, and stir in delicious shredded cheese for a cozy, mouthwatering meal.
Expert Tips for Success
- Use Fresh Broccoli: Fresh is best! Look for vibrant green florets. If using frozen, reduce cooking time slightly as they are already blanched.
- Control Thickness: For a thicker soup, blend more thoroughly or add a few tablespoons of cream or a cornstarch slurry.
- Cheese Choices: Use sharp cheddar for a pronounced flavor, or mix in Gruyere for added depth. Just ensure your cheese is freshly shredded for optimal melting.
- Flavor Boost: Consider adding a dash of nutmeg or cayenne pepper to enhance the flavor profile without overpowering the broccoli.
- Equipment: An immersion blender is perfect for this recipe, allowing you to blend directly in the pot for easy cleanup.
How to Serve Broccoli Cheese Soup
- Serve hot with a sprinkle of extra cheese on top and a drizzle of cream for a restaurant-quality presentation.
- Pair with crusty bread or a light salad for a complete meal.
- Offer a side of croutons or toasted nuts for added texture.
- This soup is perfect for a cozy winter night or a casual gathering with friends.
Storage and Reheating Guide
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When reheating, use a saucepan over low heat to prevent separation, adding a splash of broth or milk for creaminess if needed.
Recipe Variations
- Dairy-Free: Substitute the cheese with nutritional yeast and use coconut milk for a creamy texture.
- Protein Boost: Add shredded rotisserie chicken or cooked sausage to make it a heartier dish.
- Spicy Kick: Mix in some diced jalapeños or red pepper flakes for extra heat.
- Roasted Flavor: Roast the broccoli before adding it to the soup for a unique, smoky flavor.
Nutritional Highlights
Broccoli cheese soup is rich in dietary fiber and antioxidants due to the broccoli. It also provides a good source of calcium from the cheese. For those monitoring portion sizes, a 1-cup serving can be satisfying without overindulging.
Troubleshooting Common Issues
- Too Thick: If your soup is thicker than desired, simply whisk in some additional broth or water until reaching your preferred consistency.
- Lumpy Texture: If lumps occur, blend the soup longer or strain it through a fine mesh sieve for a smooth finish.
- Cheese Not Melting: Make sure to add cheese at lower heat after blending, as high temperatures can create a grainy texture.
Frequently Asked Questions
-
Can I use frozen broccoli?
Yes! Frozen broccoli is a convenient alternative. Just reduce the cooking time slightly, as it’s already blanched. -
What type of cheese works best?
Sharp cheddar is ideal for its flavor, but feel free to mix cheeses like Gruyere or Monterey Jack for variation. -
Can I make this soup ahead of time?
Absolutely! The flavors develop beautifully if made a day ahead. Just reheat gently on the stovetop before serving. -
Is it possible to make this soup vegan?
Yes! Use plant-based options like nutritional yeast for the cheesy flavor and coconut milk or cashew cream for richness.
Broccoli Cheese Soup
A comforting classic broccoli cheese soup that’s creamy, cheesy, and packed with nutrients, perfect for chilly evenings.
- Total Time: 40
- Yield: 4-6 servings 1x
Ingredients
- 2 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: dash of nutmeg or cayenne pepper
Instructions
- Sauté onions and garlic in a large pot over medium heat until translucent.
- Add broccoli and broth, cooking until broccoli is tender, about 15 minutes.
- Blend the mixture until smooth using an immersion blender or a standard blender.
- Return the blended soup to heat and stir in the shredded cheese until melted.
- Adjust consistency with cream and season with salt and pepper before serving.
Notes
For added flavor, consider roasting the broccoli before adding it to the soup. Freshly shredded cheese melts better than pre-shredded cheese.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg