In the realm of comfort foods, creamy broccoli cheese soup stands out as a delightful warm embrace on chilly days. With its rich, velvety texture and the hearty blend of broccoli and cheddar cheese, this soup is not only filling but also packed with nutrients. This recipe will guide you through creating a bowl of soup perfection, balancing the vibrant flavors of vegetables with the indulgent creaminess of cheese.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups broccoli florets, roughly chopped
- 4 cups low-sodium chicken or vegetable broth
- 1 large carrot, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
🍲 Note: For a vegan version, substitute dairy milk and cheese with plant-based alternatives and use vegetable broth.
Instructions
Step 1: Preparing the Vegetables
Start by melting the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, which should take about 5-7 minutes. Next, stir in the garlic and cook for an additional minute until fragrant.
Step 2: Adding Broccoli and Carrots
Add the broccoli florets and diced carrot to the pot. Pour in the broth, thyme, and oregano. Bring the mixture to a gentle boil, then reduce to a simmer and cook until the vegetables are tender, about 15-20 minutes.
Step 3: Creating the Base
While the vegetables simmer, in a separate saucepan, melt 2 tablespoons of butter. Add the flour to create a roux, cooking it for about 1-2 minutes while stirring constantly to prevent burning. Gradually whisk in the milk, ensuring there are no lumps. Once the mixture thickens, remove from heat.
Step 4: Combining Ingredients
Using an immersion blender or a regular blender in batches, puree the soup until smooth. If using a regular blender, ensure the soup has cooled slightly to avoid a dangerous steam build-up. Blend to your desired consistency; some prefer it chunky while others go for silky smooth.
Step 5: Adding Cheese and Cream
Return the pureed soup to the pot and place over low heat. Gradually stir in the cheese, allowing it to melt without clumping. Once the cheese is fully incorporated, slowly add the heavy cream while stirring. Adjust the soup’s thickness with more broth or milk if needed.
Step 6: Season and Serve
Season with salt and pepper according to your taste. Serve your creamy broccoli cheese soup hot, garnished with a bit of extra shredded cheese or some croutons for texture.
Additional Tips
- Enhance Nutrition: Incorporate cauliflower with broccoli for an added nutritional boost.
- Customization: Add in potatoes or spinach to vary the texture and flavor.
- Storage: Soup can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw in the fridge overnight before reheating.
To create this delicious and nutritious creamy broccoli cheese soup, you've followed a step-by-step guide that ensures a perfectly balanced dish. The magic lies in the harmonious blend of vibrant green broccoli with the rich, comforting touch of cheddar cheese, making every spoonful a delightful experience. Whether you're seeking warmth on a cold day or a healthy meal option, this soup ticks all the boxes. Its versatility in adjusting ingredients and the straightforward instructions make it an excellent choice for both novice and seasoned cooks.
Can I use frozen broccoli for this soup?
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Yes, you can use frozen broccoli for convenience, but make sure to thaw it first to reduce cooking time.
How can I thicken the soup if it turns out too watery?
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If your soup is too thin, you can make a slurry with cornstarch and water, and then slowly stir it into the soup to thicken it. Alternatively, you can continue simmering the soup to reduce and thicken it naturally.
What other cheeses can I use besides cheddar?
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You can experiment with cheeses like Gruyere for a nutty flavor, or Gouda for a slightly sweet taste. Remember that the flavor profile of your soup will change with different cheeses.
