Cheddar Broccoli Soup
Warm up with a bowl of cheddar broccoli soup, a classic dish that combines tender broccoli florets with creamy cheddar cheese for a comforting and nutritious meal. Perfect as a starter or a main dish, this recipe is easy to follow and packed with flavor. Whether you’re serving it on a chilly evening or for a cozy family gathering, this soup is sure to please everyone at the table.
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups broccoli florets
– 3 cups vegetable broth
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, shredded
– Salt and pepper to taste
– Optional: croutons for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 350, Protein: 14g, Carbohydrates: 20g, Fat: 25g, Fiber: 3g. This calculation is based on a single serving size.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add broccoli florets and sauté for 3-4 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and let simmer for 15 minutes, 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. Serve hot, garnished with croutons if desired.
Alternative Ingredients
For a lighter version, you can substitute heavy cream with milk or a plant-based alternative. Additionally, sharp cheddar can be replaced with a milder cheese if preferred.
Serving and Pairings
Cheddar broccoli soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. It also works well as a starter for a hearty meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat until heated through. This soup can be frozen for up to 3 months; just be aware that the texture may change slightly upon thawing.
Cooking Mistakes
- Overcooking the broccoli can lead to a mushy texture.
- Not seasoning adequately can result in bland soup.
- Using low-quality cheese affects flavor significantly.
- Skipping the blending step may leave the soup chunky.
- Adding too much liquid can dilute the soup’s richness.
Helpful Tips
- For a richer flavor, use homemade vegetable broth.
- Try adding spices like nutmeg for an extra layer of taste.
- Always taste and adjust seasonings before serving.
- Consider adding other vegetables like carrots for variety.
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli can be used as a convenient alternative. Just ensure it’s thawed and drained before adding it to the pot.
What can I do with leftover soup?
Leftover soup can be stored in the refrigerator or frozen. It’s great reheated for a quick meal or can be used as a sauce for pasta.
Is this soup gluten-free?
Yes, the basic ingredients in this cheddar broccoli soup are gluten-free. Just ensure that your vegetable broth is labeled gluten-free.
Can I make this soup vegan?
Absolutely! Substitute the heavy cream with coconut milk or cashew cream, and use vegan cheese to make it completely plant-based.
How can I thicken the soup?
If you prefer a thicker soup, you can add a cornstarch slurry or blend in some cooked potatoes for added creaminess.
Conclusion
Cheddar broccoli soup is a delightful dish that brings comfort and warmth to any table. With its creamy texture and rich flavor, it’s not only easy to prepare but also a nutritious option for family dinners. Whether enjoyed as a main course or a side, this soup is sure to become a favorite in your recipe collection.
Cheddar Broccoli Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- Salt and pepper to taste
- Optional: croutons for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add broccoli florets and sauté for 3-4 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes, 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.
- Serve hot, garnished with croutons if desired.
