– **Title**: Broccoli Cheddar Soup
– **Ingredients**:
– 4 cups broccoli florets (fresh or frozen)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth or chicken broth
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, shredded
– 1/4 cup grated Parmesan cheese
– 3 tablespoons butter
– 3 tablespoons all-purpose flour
– Salt and pepper to taste
– Optional: Croutons or additional cheese for serving
– **Instructions**:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Add the broccoli florets to the pot and pour in the vegetable broth. Bring to a boil and then reduce the heat to simmer. Cook until the broccoli is tender, about 10-15 minutes.
4. Once the broccoli is cooked, use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
5. In a separate small saucepan, whisk together the flour and heavy cream over medium heat until smooth. Slowly add this mixture to the soup, stirring continuously to avoid lumps.
6. Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and well combined.
7. Season the soup with salt and pepper to taste. If the soup is too thick, you can add more broth or water until your desired consistency is reached.
8. Serve hot, optionally garnished with croutons or additional cheese. Enjoy!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is ideal for flavor and texture, but frozen broccoli works well too. It’s easy to have on hand! When using frozen, just make sure it’s thawed and drained.
Onion: Yellow onion adds sweetness when sautéed. If you’re out, try using shallots for a milder taste or even red onion for a different twist.
Cheddar Cheese: Sharp cheddar gives a great flavor. If you’d like to mix it up, use a combination of cheese like Gouda or Monterey Jack for a different texture.
Heavy Cream: You can substitute half-and-half or even coconut cream if you want a lighter or non-dairy option. Just know it might change the flavor slightly.
Vegetable Broth: If you need a low-sodium option or don’t have vegetable broth, water works, though you’ll want to add more seasoning to enhance the flavor.
How Do I Get the Perfect Texture for My Soup?
Achieving the right texture is crucial for a creamy broccoli cheddar soup. Use an immersion blender to puree the soup until smooth. But if you prefer some chunks, blend just half of it and leave some florets whole for added texture.
- Be patient—let the broccoli cook until tender for the best blending.
- When pureeing, start blending at a low speed to prevent splashes.
How to Make Broccoli Cheddar Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Extra broccoli florets and cheddar cheese for garnish
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prep and around 30 minutes to cook. In total, you’ll need about 40 minutes from start to finish. It’s a quick and comforting meal perfect for any day!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. Once the butter is melted, add the diced yellow onion. Sauté for about 5 minutes, or until the onions are soft and translucent. Then, add the minced garlic and cook for another minute until it’s fragrant.
2. Cook the Broccoli:
Add the broccoli florets to the pot and pour in the vegetable or chicken broth. Bring the mix to a boil, then reduce the heat and let it simmer. You want the broccoli to be tender, which will take about 10-15 minutes.
3. Blend the Soup:
Once the broccoli is nice and tender, it’s time to blend! Use an immersion blender to puree the soup until it’s smooth. If you like it a bit chunkier, blend just half of the soup and leave some broccoli pieces whole for texture.
4. Thicken the Soup:
In a small bowl, whisk together the flour with a little bit of the heavy cream until it’s smooth. Slowly pour this mixture back into the pot and stir to help thicken the soup.
5. Add the Cheese and Cream:
Next, stir in the remaining heavy cream and add the shredded cheddar cheese. Keep mixing until the cheese is melted and well combined into the soup.
6. Season to Taste:
Finally, season your soup with salt, pepper, and a pinch of nutmeg if you like. Taste a little and adjust the seasonings as you see fit to make it just right!
7. Serve and Enjoy:
Serve your hot broccoli cheddar soup in bowls, garnished with extra broccoli florets and a sprinkle of cheddar cheese on top. Enjoy this warm, creamy, and cheesy delight!
Can I Use Frozen Broccoli for This Recipe?
Absolutely! Frozen broccoli works great in this soup. Just make sure to thaw it before cooking, or add it directly to the pot without thawing if you prefer. The cooking time might be slightly shorter as frozen broccoli tends to cook faster.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute half-and-half or whole milk for heavy cream. For a dairy-free version, use coconut milk or a plant-based cream. Just keep in mind that the texture may be slightly different, and you may need to simmer longer to achieve your desired thickness.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, stirring occasionally. If the soup thickens, you can add a little extra broth or cream to loosen it up.
Can I Make This Soup Ahead of Time?
Yes, you can make the soup in advance! It holds up well in the fridge, and the flavors even deepen as it sits. Just reheat when you’re ready to serve. For best results, add the cheese just before serving to keep it creamy and delicious!
