View Gallery 3 photos Broccoli and Cheddar Cheese Soup: Warm, Cheesy Bliss
Description
Broccoli and Cheddar Cheese Soup: Warm, Cheesy Bliss
Broccoli and Cheddar Cheese Soup is a rich, creamy, and satisfying dish that has become a staple in many households. This comforting soup is the perfect blend of velvety cheddar cheese, tender broccoli florets, and a smooth, flavorful base that brings everything together. Whether you’re looking for a cozy meal on a cold day or a simple yet hearty dish to impress your family, this soup is always a great choice.
One of the best things about this soup is its balance of flavors and textures. The nuttiness of the cheddar cheese perfectly complements the slight bitterness of broccoli, while the creamy broth ties it all together. The soup is thickened using a simple roux made of butter and flour, which gives it a smooth and luxurious consistency. A touch of garlic, onion, and spices like paprika and nutmeg add an extra layer of depth, making every spoonful a delightful experience.
One fantastic feature of this soup is how adaptable it can be. You can enjoy it as a main dish with a side of crusty bread or pair it with a fresh salad for a lighter meal. It can also be made ahead of time and stored in the fridge or freezer for easy meal prep. Whether you blend it until silky smooth or leave some chunks of broccoli for texture, this soup is always a winner.
Beyond its tasty appeal, this dish also brings a few health perks to the table. Broccoli is packed with vitamins, fiber, and antioxidants, while cheese provides protein and calcium. If you’re looking for a healthier twist, you can use low-fat milk or swap out the cheddar for a lighter cheese alternative.
This Broccoli and Cheddar Cheese Soup is more than just a meal—it’s a bowl of warmth, comfort, and homemade goodness that will keep you coming back for more! 🍲
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Ingredients
Instructions
Sauté Aromatics:
- Over medium heat, allow the butter to liquefy in a spacious pot.
- Toss in diced onion and minced garlic, letting them cook gently for 2-3 minutes until they soften and release their aroma.
Make the Roux:
- Sprinkle in the flour and stir continuously for 1-2 minutes to cook out the raw flour taste.
Add Liquid and Broccoli:
- Gradually drizzle the chicken broth into the pot, whisking steadily to prevent any clumps from forming.
- Add the broccoli florets, salt, pepper, paprika, and nutmeg.
- Bring to a simmer and cook for 15-20 minutes, until the broccoli is tender.
Blend the Soup (Optional):
- For a smooth soup, use an immersion blender to puree it until creamy.
- If you prefer a chunkier texture, leave some broccoli pieces whole.
Add Dairy and Cheese:
- Lower the heat and pour in the milk and heavy cream.
- Little by little, blend the shredded cheddar cheese into the mixture, stirring until it transforms into a velvety, melted consistency.
Final Touches:
- Taste and adjust seasoning if needed.
- Let the soup simmer for 5 more minutes to blend flavors.
Serve and Enjoy!
- Spoon the soup into bowls, topping each with a sprinkle of additional cheese or a handful of croutons for flair.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 15g75%
- Cholesterol 65mg22%
- Sodium 700mg30%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
âś” Use sharp cheddar for the best cheesy flavor.
âś” If the soup is too thick, add a little more broth or milk to adjust the consistency.
âś” For an extra crunch, serve with crispy bacon bits or toasted bread.
âś” Store leftovers in the fridge for up to 3 days or freeze for up to a month.
FAQ
1. Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works just as well. No need to thaw it beforehand—just add it directly to the soup and let it cook until tender.
2. What type of cheese is best for this soup?
Sharp cheddar cheese is the best choice because it provides a rich, bold flavor. However, you can also mix in mild cheddar, Colby, or even a bit of Parmesan for extra depth.
3. How do I prevent the cheese from becoming grainy or clumpy?
To prevent clumping, use freshly shredded cheese instead of pre-packaged shredded cheese, which contains anti-caking agents. Also, add the cheese slowly over low heat, stirring constantly. Avoid boiling the soup after adding cheese.
4. Can I make this soup without flour for a gluten-free version?
Yes! Instead of flour, you can use cornstarch (mix 1 tablespoon with 2 tablespoons of cold water before adding) or blend some of the cooked broccoli into the soup for natural thickening.
5. How do I make this soup vegetarian?
Simply swap the chicken broth for vegetable broth to make the soup completely vegetarian.
6. Can I make this soup dairy-free?
Yes! Replace the butter with olive oil, use unsweetened almond or coconut milk instead of regular milk, and use a dairy-free cheese alternative. Remember that the flavor could shift a bit depending on certain factors.
7. How do I store and reheat leftovers?
Seal the soup in a tight container and refrigerate it, where it’ll stay good for up to three days. To reheat, warm it on low heat on the stovetop, stirring frequently. Avoid boiling, as it may cause the cheese to separate.
8. Can I freeze this soup?
Yes, but with caution. Dairy-based soups can sometimes separate when frozen. To freeze, let the soup cool completely, then store it in an airtight container for up to 1 month. When reheating, stir well and add a splash of milk or broth to help restore the texture.
9. How can I make the soup thicker?
To thicken the soup, you can add extra cheese, use more flour in the roux, or blend part of the soup to create a creamier consistency.
10. What toppings go well with this soup?
Some delicious toppings include extra shredded cheese, crispy bacon bits, croutons, sour cream, or a sprinkle of red pepper flakes for some heat.
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