If you’re searching for a warm and comforting dish, look no further than this broccoli cheddar soup recipe. This velvety soup combines the earthy taste of broccoli with the rich creaminess of cheddar cheese, creating a delightful harmony of flavors. Perfect as a starter or a main course, this soup is not only delicious but also easy to prepare, making it an ideal choice for busy weeknights or cozy weekends.
Ingredients
– 4 cups broccoli florets
– 1 cup diced onion
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 15 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 290 calories, 18g fat, 20g carbohydrates, 10g protein, and 3g fiber.
Step-by-Step Cooking Process
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the broccoli florets and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until broccoli is tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and shredded cheddar cheese.
8. Cook on low heat until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy!
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. For a lighter version, use half-and-half instead of heavy cream. If cheddar cheese is unavailable, feel free to use any other cheese that melts well, such as Gruyère or Monterey Jack.
Serving and Pairings
This broccoli cheddar soup pairs wonderfully with crusty bread, a fresh green salad, or even a simple sandwich. It also makes a great starter 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 gently on the stovetop over low heat, adding a splash of broth or cream if it becomes too thick. This soup can also be frozen for up to 3 months; just allow it to cool completely before freezing.
Cooking Mistakes
- Overcooking the broccoli can lead to a mushy texture.
- Not seasoning enough can leave the soup bland.
- Using too much heat can scorch the cheese.
- Forgetting to blend can result in a chunky soup.
- Adding cold cream to hot soup can cause curdling.
Helpful Tips
- Use fresh broccoli for the best flavor.
- For a gourmet touch, top with croutons and extra cheese.
- Adjust the thickness by adding more broth or cream.
- Garnish with fresh herbs like parsley or chives.
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli can be used, but it may result in a slightly different texture. Just ensure it’s fully thawed before cooking.
How can I make this soup spicier?
You can add red pepper flakes or diced jalapeños to the pot while sautéing the onions for an added kick.
Is this soup gluten-free?
Yes, this broccoli cheddar soup is naturally gluten-free as it does not contain any flour or gluten-based ingredients.
Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the refrigerator. Just reheat before serving.
How do I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Conclusion
This broccoli cheddar soup recipe is a delightful way to enjoy a comforting meal packed with flavor. Easy to prepare and perfect for any occasion, it’s sure to become a favorite in your home. Enjoy the creamy goodness and the warmth it brings on a chilly day!
Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets
- 1 cup diced onion
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the broccoli florets and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and shredded cheddar cheese.
- Cook on low heat until the cheese is melted and the soup is heated through.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
