Warm up your kitchen with this delightful broccoli cheddar soup recipe. Rich, creamy, and loaded with nutrients, this soup is a perfect way to enjoy vegetables without sacrificing flavor. Ideal for a cozy night in or as a starter for a dinner party, this dish will surely impress your family and friends. Follow along for a step-by-step guide to creating this delicious, heartwarming soup.
Ingredients
– 2 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: croutons for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g fat, 25g carbohydrates, and 12g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, melt butter over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add broccoli florets and sauté for 5 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 15 minutes until broccoli is tender.
7. Using an immersion blender, puree the soup until smooth.
8. Stir in heavy cream and shredded cheddar cheese.
9. Season with salt, pepper, and paprika to taste.
10. Serve hot, garnished with croutons if desired.
Alternative Ingredients
You can substitute heavy cream with half-and-half or milk for a lighter version. Additionally, use vegetable broth for a vegan option and nutritional yeast instead of cheese for flavor.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside a grilled cheese sandwich.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. This soup can be frozen for up to 2 months; just make sure to cool it completely before freezing.
Cooking Mistakes
- Overcooking the broccoli can make it mushy.
- Not blending the soup fully can result in a chunky texture.
- Adding too much salt can overpower the flavor.
- Using pre-shredded cheese may not melt as smoothly.
- Not simmering long enough can affect the flavor depth.
Helpful Tips
- Use fresh broccoli for the best flavor.
- Adjust the thickness by adding more or less broth.
- Experiment with different cheese varieties for unique flavors.
- Garnish with fresh herbs for added freshness.
FAQs
Can I make this soup vegan?
Yes, you can use almond milk or coconut cream and nutritional yeast instead of cheese for a vegan version.
How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry or blending in more broccoli.
What can I use instead of cheddar cheese?
Alternatives include gouda, mozzarella, or a dairy-free cheese for a different flavor profile.
Can I add other vegetables?
Absolutely! Carrots, cauliflower, or spinach can be great additions to enhance the nutrition.
How long does this soup last in the fridge?
It will last up to 3 days in the refrigerator if stored properly in an airtight container.
Conclusion
This broccoli cheddar soup recipe is not just a meal; it’s a cozy experience that warms the heart and delights the taste buds. Perfect for any occasion, it’s both nourishing and satisfying, making it a must-try for any soup lover.
Broccoli Cheddar Soup
Ingredients
- 2 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: croutons for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add broccoli florets and sauté for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until broccoli is tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese.
- Season with salt, pepper, and paprika to taste.
- Serve hot, garnished with croutons if desired.
