If you’re looking for a comforting dish that warms you from the inside out, look no further than this broccoli cheddar soup recipe. Creamy, cheesy, and packed with nutritious broccoli, this soup is perfect for chilly days or whenever you crave a cozy meal. Not only is it easy to make, but it’s also a delightful way to enjoy vegetables, making it a hit with both kids and adults. Let’s dive into the ingredients and the cooking process to bring this delicious dish to your table!
Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 320
– Protein: 8g
– Fat: 25g
– Carbohydrates: 15g
– Fiber: 3g
This nutritional information is based on a serving size of one cup.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli florets and cook for 3-4 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 15 minutes, until broccoli is tender.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Return the soup to the pot and stir in the heavy cream.
- Add the shredded cheddar cheese, stirring until melted and combined.
- Season with salt, pepper, and paprika, if using. Serve hot, garnished with parsley.
Alternative Ingredients
If you’re looking for lighter options, you can replace heavy cream with half-and-half or a non-dairy alternative like cashew cream. For a gluten-free version, ensure your broth is certified gluten-free. You can also use frozen broccoli if fresh is unavailable.
Serving and Pairings
This broccoli cheddar soup pairs beautifully with crusty bread for dipping. It also complements a fresh side salad or can be served as a starter for a hearty meal. Consider pairing it with sandwiches or grilled cheese for a complete lunch.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Cooking Mistakes
- Overcooking the broccoli can lead to a mushy texture; cook just until tender.
- Not seasoning enough can make the soup bland; taste and adjust accordingly.
- Using pre-shredded cheese may not melt as smoothly as block cheese.
- Skipping the sautéing step can lead to less flavor; always sauté onions and garlic.
- Not blending thoroughly can result in an uneven texture; ensure a smooth finish.
Helpful Tips
- For a thicker soup, add more cheese or use less broth.
- Try adding a pinch of cayenne for a spicy kick.
- Garnish with croutons for added texture.
- Experiment with different cheeses for unique flavors.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just add it directly to the pot without thawing, and adjust the cooking time as needed.
Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth, this soup can easily be made gluten-free.
How can I make this soup lower in calories?
You can substitute heavy cream with low-fat milk or a non-dairy milk alternative. Reducing the amount of cheese can also help lower the calorie count.
Can I add other vegetables?
Absolutely! Carrots, cauliflower, or even spinach can be added for additional nutrition and flavor.
How long does this soup last in the fridge?
This soup can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container.
Conclusion
This broccoli cheddar soup recipe is a delightful way to enjoy a creamy, comforting dish that is both nutritious and satisfying. With its easy preparation and rich flavors, it’s perfect for any occasion. Whether you’re looking for a warm meal on a cold day or a delicious dish to impress guests, this soup is a fantastic choice!
Broccoli Cheddar Soup
Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika optional
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli florets and cook for 3-4 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 15 minutes, until broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in the heavy cream.
- Add the shredded cheddar cheese, stirring until melted and combined.
- Season with salt, pepper, and paprika, if using. Serve hot, garnished with parsley.
