Broccoli Cheese Soup

Quick Benefits

  • Comforting & Creamy: A hearty bowl of broccoli cheese soup offers warmth and richness in every bite.
  • Wholesome Veggies: Packed with broccoli, it delivers fiber, vitamins A, C, and K.
  • Easy & Budget-Friendly: Simple pantry ingredients turn into a restaurant-worthy soup in under an hour.
  • Customizable: You can blend it smooth, leave it chunky, or add extra veggies for variety.

Essential Ingredients

  • 4 cups broccoli florets – fresh or frozen
  • 2 tablespoons butter – for sautéing
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour – for thickening
  • 2 cups chicken or vegetable broth
  • 2 cups milk – whole or 2% recommended
  • 1 cup sharp cheddar cheese, grated – gives bold cheesy flavor
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg – optional, adds warmth

Preparation Steps

  1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onion and garlic; cook until onion is soft and translucent.
  2. Make the Roux: Sprinkle flour over the onion-garlic mix. Stir continuously for 1-2 minutes to cook out the raw flour taste.
  3. Add Broth: Slowly whisk in chicken or vegetable broth, stirring to eliminate lumps.
  4. Cook Broccoli: Add the broccoli and bring the soup to a gentle simmer. Let it cook for 10–15 minutes until tender.
  5. Add Milk: Lower the heat and stir in the milk, warming the soup gently.
  6. Melt Cheese: Add grated cheddar cheese, stirring until completely melted and smooth.
  7. Season: Add salt, pepper, and nutmeg to taste. For a smoother texture, use an immersion blender.
  8. Serve: Hot, creamy, and comforting!

Health Benefits

  • Broccoli is rich in fiber and antioxidants, promoting digestive and immune health.
  • Garlic & Onion offer heart-healthy and anti-inflammatory properties.
  • Calcium from Cheese and Milk supports strong bones and teeth.
  • Moderate Calories when served in portioned bowls (see nutrition section).

Serving Suggestions

  • Serve in warm bowls topped with shredded cheese, fresh herbs, or a dollop of sour cream.
  • Pair with:
    • Crusty French bread or garlic toast
    • Grilled cheese sandwiches
    • Light garden salad with vinaigrette
  • Optional: Serve in a hollowed-out bread bowl for a fun and hearty presentation.

Creative Variations

  • Add-ins: Cauliflower, carrots, or sautéed mushrooms.
  • Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper.
  • Protein Boost: Stir in cooked chicken, bacon, or turkey sausage.
  • Vegan Version: Use dairy-free milk and vegan cheese, and olive oil instead of butter.

Storage Tips

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Can be frozen for up to 2 months. Reheat slowly on the stove to prevent curdling.
  • Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.

Pro Tips

  • Shred your own cheese for a smoother melt (pre-shredded cheese may clump).
  • Avoid boiling after adding milk or cheese—keep it at a gentle simmer.
  • Stir frequently to prevent sticking or scorching at the bottom of the pot.
  • Add cheese off the heat to keep it creamy, not grainy.

Frequently Asked Questions

Q: Can I use frozen broccoli?
A: Yes! Just thaw it slightly before adding to the soup. It works great and saves prep time.

Q: Can I make this soup gluten-free?
A: Yes, substitute the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

Q: Can I use other types of cheese?
A: Absolutely! Try Monterey Jack, Gouda, or a mild white cheddar for a twist.

Q: Can I blend the soup completely smooth?
A: Yes. Use an immersion blender or regular blender (in batches) for a silky texture.

Nutrition Facts (per serving – approx. 1 cup)

  • Calories: ~260 kcal
  • Protein: 10g
  • Fat: 17g
  • Carbs: 16g
  • Fiber: 2g
  • Sugar: 5g

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