If you’re looking for a warm and satisfying dish, this Broccoli Cheddar Soup is the perfect choice! With its rich, creamy texture and vibrant flavor, this soup is not only delicious but also packed with nutrients. Perfect as a starter or a light meal, this recipe will surely become a favorite in your kitchen. Follow along for a simple yet delightful cooking experience!
Ingredients
– 4 cups fresh broccoli florets
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 2 cups shredded sharp cheddar cheese
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon paprika
– Optional: croutons for topping
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1 cup): 300 calories, 20g fat, 15g carbohydrates, 10g protein, 2g fiber.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add broccoli florets and sauté for 5 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and let simmer for 15 minutes, until broccoli is tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and mix well.
9. Gradually add shredded cheddar cheese, stirring until melted.
10. Season with salt, pepper, and paprika to taste.
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter version. For a vegan option, use plant-based cheese and cream, and vegetable broth.
Serving and Pairings
This Broccoli Cheddar Soup pairs wonderfully with crusty bread, a side salad, or even grilled cheese sandwiches for a classic combination.
Storage and Reheating
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of broth if it thickens. This soup can be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
– Avoid overcooking the broccoli, as it can lose its vibrant color and nutrients.
– Don’t skip the immersion blending step; it gives the soup its creamy texture.
– Adding cheese too quickly can lead to clumping; stir it in gradually.
– Always taste the soup before serving; adjust seasonings as needed.
– Use fresh ingredients for the best flavor and nutrition.
Helpful Tips
– Use sharp cheddar for a bolder flavor.
– For a richer taste, try adding a splash of white wine before simmering.
– Incorporate additional veggies like carrots or celery for more nutrition.
– Garnish with extra cheese and croutons for added texture.
FAQs
Can I make Broccoli Cheddar Soup ahead of time?
Yes, you can prepare it in advance and store it in the refrigerator. Just heat it up when you’re ready to serve.
Is this soup gluten-free?
Yes, this recipe is gluten-free as none of the ingredients contain gluten. Always check labels for processed ingredients.
Can I freeze Broccoli Cheddar Soup?
Yes, this soup can be frozen for up to 2 months. Make sure to store it in airtight containers.
What can I add to enhance the flavor?
Consider adding spices like cayenne pepper or a splash of lemon juice to brighten the soup’s flavor.
How can I make this soup healthier?
Substituting heavy cream with a lower-fat option and adding more vegetables can make this soup lighter and healthier.
Conclusion
This Broccoli Cheddar Soup Recipe is not only comforting and delicious but also a great way to enjoy vegetables. With its creamy texture and rich flavors, it’s sure to warm your soul. Whether served as a starter or a main dish, this soup is a delightful addition to any meal. Enjoy every spoonful!
Broccoli Cheddar Soup Recipe
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- Optional: croutons for topping
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add broccoli florets and sauté for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes, until broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and mix well.
- Gradually add shredded cheddar cheese, stirring until melted.
- Season with salt, pepper, and paprika to taste.
