Warm up with a bowl of velvety broccoli cheddar soup that’s both nutritious and satisfying. This recipe is a delightful blend of fresh broccoli, sharp cheddar cheese, and a creamy base, making it perfect for a cozy dinner or a quick lunch. Whether paired with crusty bread or enjoyed on its own, this soup will surely become a go-to in your kitchen. Let’s dive into the ingredients and preparation steps that will make this dish a hit!
Ingredients
– 4 cups fresh broccoli florets
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 3 cups vegetable broth
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 tablespoon olive oil
– 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 15 minutes, while cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 14g
– Carbohydrates: 15g
– Fat: 24g
This nutritional breakdown is based on a single serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the minced garlic and cook for an additional 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.
6. Once the broccoli is tender, use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and continue to heat gently.
8. Gradually add the shredded cheddar cheese, stirring until melted.
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 for a lighter option or use a dairy-free cream for a vegan version. Additionally, other cheeses like Gruyère or Monterey Jack can be used for different flavor profiles.
Serving and Pairings
This broccoli cheddar soup pairs beautifully with crusty bread, a fresh salad, or grilled cheese sandwiches. It’s a satisfying meal on its own or as part of a larger spread.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. This soup can be frozen for up to 2 months; just make sure to blend it again after thawing for a smooth texture.
Cooking Mistakes
- Using old or wilted broccoli can affect the flavor.
- Overcooking the broccoli can lead to a mushy texture.
- Not blending the soup well enough may leave chunks.
- Adding cheese too quickly can result in clumping.
- Seasoning too late may not distribute flavors evenly.
Helpful Tips
- Use fresh broccoli for the best flavor and texture.
- Adjust the thickness by adding more broth or cream as desired.
- For a spicier kick, add a pinch of cayenne pepper.
- Garnish with fresh herbs for added freshness.
- Experiment with different cheeses for unique flavors.
FAQs
Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to three days. Just reheat before serving.
Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth, this soup is naturally gluten-free.
Can I freeze broccoli cheddar soup?
Absolutely! You can freeze the soup for up to two months. Just ensure it’s blended well after thawing.
What can I use instead of cheddar cheese?
You can substitute cheddar with other cheeses like Gruyère or even vegan cheese alternatives for a different flavor.
How can I make this soup healthier?
To make it healthier, consider using low-fat milk instead of cream and reducing the cheese quantity, or adding more vegetables like carrots or spinach.
Conclusion
Broccoli cheddar soup is a delightful dish that combines comfort and nutrition in every bowl. Easy to prepare and packed with flavor, it’s perfect for any occasion. Whether you’re snuggling up on a cold day or need a quick meal, this recipe will surely warm your heart and satisfy your taste buds.
Broccoli Cheddar Soup
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- Optional: croutons for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional 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.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and continue to heat gently.
- Gradually add the shredded cheddar cheese, stirring until melted.
- Season with salt, pepper, and paprika to taste.
- Serve hot, garnished with croutons if desired.
