Warm up with this delightful broccoli cheddar soup recipe that combines the earthy flavors of fresh broccoli with the rich creaminess of cheddar cheese. Perfect for a cozy night in or as a starter for a family meal, this soup is not only comforting but also packed with nutrients. Let’s dive into this easy-to-follow recipe that will make your kitchen smell heavenly!
Ingredients
– 4 cups 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
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 15g of fat, 12g of carbohydrates, and 10g of protein. This is a hearty and nutritious option for a meal!
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add chopped onions and sauté until translucent (about 5 minutes).
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. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and shredded cheddar cheese.
8. Season with salt, pepper, and paprika to taste.
9. Allow the soup to heat through for another 5 minutes.
10. Serve hot, garnished with fresh parsley and extra cheese if desired.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter version or use a dairy-free cheese alternative to make the soup vegan-friendly. Additionally, adding carrots or potatoes can enhance the flavor and texture.
Serving and Pairings
This broccoli cheddar soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. It also makes a great starter for any meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop or in the microwave. This soup can be frozen; just ensure it’s cooled completely before transferring to freezer-safe containers.
Cooking Mistakes
– Avoid overcooking the broccoli, as it can become mushy.
– Don’t skimp on seasoning; taste as you go.
– Make sure to blend the soup thoroughly for a creamy texture.
– Use low-sodium broth if you’re watching your salt intake.
– Allow the soup to simmer long enough for flavors to meld.
Helpful Tips
– For an extra cheesy flavor, add a bit more cheddar while stirring in the cream.
– Incorporate other vegetables like spinach or kale for added nutrition.
– Use fresh broccoli for the best texture and flavor.
– Adjust the thickness by adding more broth or cream as desired.
– If the soup is too thick, just blend in some more vegetable broth.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare this soup a day in advance. Just store it in the refrigerator and reheat before serving.
Is this soup gluten-free?
Yes, all the ingredients used in this broccoli cheddar soup are gluten-free, making it a safe option for those with gluten sensitivities.
Can I use frozen broccoli?
Absolutely! Frozen broccoli works well, but make sure to thaw and drain it before adding to the soup.
How can I make this soup spicier?
Add a pinch of cayenne pepper or red pepper flakes to the soup for an extra kick.
Can I use a different type of cheese?
Of course! You can experiment with cheeses like gouda, Monterey jack, or even pepper jack for a different flavor profile.
Conclusion
This broccoli cheddar soup recipe is a delicious and comforting dish that’s perfect for any occasion. With its creamy texture and rich flavor, it’s sure to become a favorite in your household. Enjoy every spoonful and savor the warmth it brings!
Broccoli Cheddar Soup
Ingredients
- 4 cups 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
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add chopped onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic and cook for an additional minute.
- Add broccoli florets and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese.
- Season with salt, pepper, and paprika to taste.
- Allow the soup to heat through for another 5 minutes.
- Serve hot, garnished with fresh parsley and extra cheese if desired.
Nutrition
