Welcome to the heartening world of homemade creamy broccoli cheese soup. This delightfully rich and velvety soup is not just about warmth on a chilly day; it's about comfort, nutrition, and a burst of flavors that make you feel good inside out. Here’s how you can make this delicious soup from scratch, ensuring every spoonful is filled with satisfaction.
Step 1: Gather Your Ingredients
To make this nourishing and hearty soup, you’ll need:
- 4 cups fresh broccoli florets
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1⁄4 cup all-purpose flour
- 3 tablespoons butter
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Step 2: Prepare the Broccoli
Start by rinsing your broccoli under cold water to ensure all the dirt is removed. Cut the broccoli into florets, keeping the stems for additional texture and flavor. Here’s how to prepare it:
- Cut the broccoli crowns into bite-sized florets.
- Peel the thick outer layer of the stem and dice the inner, tender part into small pieces.
- Set aside.
🍲 Note: You can include the broccoli stems as they add a delightful crunch and nutrition to the soup.
Step 3: Cook the Base
Next, we’ll create the flavor base for our soup:
- In a large pot, melt butter over medium heat. Add the onions and garlic, cooking until onions are translucent.
- Once onions are softened, sprinkle in the flour and cook for about 2 minutes, stirring frequently to prevent burning. This will create a roux, which thickens our soup.
- Gradually pour in the broth, stirring to combine with the roux. Continue to stir until the mixture is smooth and begins to simmer.
Remember to keep the heat at medium to avoid burning the flour.
Step 4: Blend in the Broccoli
Now it’s time to add our star ingredient:
- When the broth starts simmering, add all the prepared broccoli into the pot.
- Bring the soup to a gentle boil, then lower the heat, letting it simmer for about 15-20 minutes or until the broccoli is tender.
- Once the broccoli is cooked, you can choose to blend part or all of the soup for a smoother texture or leave it as is for a chunkier consistency.
💡 Note: To keep some texture, you might choose to blend just half of the soup using an immersion blender or transfer it to a regular blender in batches.
Step 5: Cheese and Final Touches
This is where the magic happens:
- Reduce the heat to low. Slowly add the heavy cream or half-and-half, stirring continuously to prevent curdling.
- Gradually introduce the shredded cheese, stirring until it’s fully melted into the soup, creating that creamy, cheesy goodness.
- Season with salt, pepper, and a pinch of nutmeg if desired.
Do not let the soup boil after adding the cheese to ensure it doesn’t become grainy or separate.
By following these simple yet critical steps, you've transformed basic ingredients into a bowl of comfort, perfect for a cozy dinner or as a starter to impress at a gathering. Each spoonful promises a balance of broccoli's natural nutrients, the creaminess of cheese, and the subtle yet enriching flavors from the base. The secret lies in the quality of ingredients and the care taken during preparation. This homemade creamy broccoli cheese soup not only fills your kitchen with an inviting aroma but also offers warmth and satisfaction to those who enjoy it.
Can I use frozen broccoli instead of fresh?
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Absolutely! Frozen broccoli works just as well. Just ensure to thaw and drain any excess water before adding it to the soup to avoid dilution.
What can I use if I don’t have heavy cream?
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You can substitute with milk for a lighter soup or use half-and-half for a good balance of creaminess and calorie control.
How can I store and reheat this soup?
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Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating without burning the cheese.
