Broccoli Cheese Soup Recipe

Indulge in a comforting bowl of Broccoli Cheese Soup, a delightful blend of tender broccoli florets enveloped in a rich, creamy cheese-infused broth. This classic soup offers a harmonious balance of flavors and textures, making it a favorite for many.

Why This Recipe Is Appealing

This Broccoli Cheese Soup stands out for its:

• Creamy Consistency: The smooth, velvety base provides a luxurious mouthfeel.
• Flavorful Depth: A combination of sharp cheddar cheese and fresh broccoli creates a savory and satisfying taste.
• Ease of Preparation: Simple ingredients and straightforward steps make it accessible for both novice and experienced cooks.

Ingredients

• 5 tablespoons butter
• 1 small yellow onion, finely chopped
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 3 cups milk (preferably whole or 2%)
• 1 1/2 cups heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 5 cups small broccoli florets (from about 2 medium heads)
• 1 large carrot, peeled and shredded
• 8 ounces sharp cheddar cheese, freshly shredded
• 2 ounces Parmesan cheese, freshly shredded

Step-by-Step Directions

1. Sauté the Onion: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent and tender, approximately 4 minutes, stirring occasionally.
2. Prepare the Roux: Sprinkle the flour over the sautéed onions and stir continuously for about 1 minute to eliminate the raw flour taste.
3. Add Liquids: Gradually whisk in the chicken broth, ensuring a smooth mixture. Follow by whisking in the milk and heavy cream until well combined.
4. Season the Base: Incorporate the garlic powder, onion powder, white pepper, paprika, nutmeg, and season with salt and freshly ground black pepper to your preference.
5. Cook the Vegetables: Bring the mixture to a simmer over medium-high heat, stirring frequently. Once simmering, add the broccoli florets and shredded carrot. Reduce the heat to medium-low and let the soup gently simmer until the vegetables are tender, about 7 to 9 minutes.
6. Incorporate the Cheese: Remove the pot from heat. Gradually add the shredded cheddar and Parmesan cheeses, stirring until fully melted and the soup reaches a creamy consistency.
7. Final Seasoning: Taste and adjust the seasoning with additional salt and pepper if necessary. Serve the soup warm, garnished with extra shredded cheese or a sprinkle of paprika if desired.

Possible Variations

• Protein Addition: Incorporate cooked, diced chicken or crispy bacon bits for added heartiness.
• Vegetable Medley: Add other vegetables like cauliflower or potatoes to diversify the texture and flavor.
• Spice Kick: Introduce a pinch of cayenne pepper or a dash of hot sauce for a spicy twist.
• Cheese Blend: Experiment with different cheeses such as Gruyère or smoked cheddar to alter the flavor profile.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 15 minutes.
• Cooking Time: Approximately 30 minutes.
• Total Time: Around 45 minutes.

Storage and Reheating Instructions

• Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
• Reheating: Warm the soup over low heat on the stovetop, stirring occasionally until heated through. Avoid boiling to prevent the cheese from separating. Alternatively, reheat individual portions in the microwave on medium power, stirring every minute until warm.

Frequently Asked Questions

How can I make this soup vegetarian?

To make a vegetarian version, substitute the chicken broth with vegetable broth.

Can I use frozen broccoli?

Yes, frozen broccoli can be used. Thaw and drain it before adding to the soup to prevent excess water from diluting the flavor.

Is it possible to make this soup gluten-free?

To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix 2 tablespoons with a small amount of cold milk to create a slurry, then add it to the soup during the simmering stage.

Can I freeze the soup?

Freezing dairy-based soups can sometimes result in a grainy texture upon reheating. If you choose to freeze it, do so before adding the cheese, and add the cheese when reheating.

What can I serve with this soup?

Pair the soup with crusty bread, a side salad, or a baked potato for a complete meal.

How can I thicken the soup if it’s too thin?

If the soup is thinner than desired, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup and cook until it thickens.

Can I make this soup in advance?

Yes, the flavors often deepen when made a day ahead. Store it in the refrigerator and reheat gently before serving.

What type of milk is best for this recipe?

Whole milk or 2% milk is recommended for a creamy texture, but you can use lower-fat milk if preferred, keeping in mind that the soup may be less rich.

How do I prevent the cheese from clumping?

Ensure the soup is not boiling when adding the cheese. Add the cheese gradually, stirring constantly to promote smooth melting.

Can I add other spices or herbs?

Feel free to customize the soup with herbs like thyme or rosemary, or spices such as mustard powder or a dash of Worcestershire sauce for added depth.

Conclusion

This Broccoli Cheese Soup offers a comforting and flavorful experience, perfect for any occasion. Its creamy texture and rich taste make it a beloved choice for many. Enjoy the warmth and satisfaction it brings to your table.

Print