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The Best Broccoli And Cheese Soup Recipe

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Broccoli Cheese Soup Recipe {Not Quite} Susie Homemaker
Broccoli Cheese Soup Recipe {Not Quite} Susie Homemaker from www.notquitesusie.com

Description

Are you craving for a creamy, warm, and cheesy soup? Then, you are in the right place! This broccoli and cheese soup recipe is the perfect comfort food during cold and rainy days. It is incredibly easy to make, and the flavors and texture are simply amazing. This soup is packed with nutrients from the broccoli, and the cheese adds an irresistible creamy and cheesy flavor.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1/4 cup unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 1 cup milk
  • 2 cups chopped broccoli florets
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Equipment

  • A large soup pot or Dutch oven
  • A wooden spoon or spatula
  • An immersion blender or regular blender

Method

  1. In a large soup pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and garlic, and sauté until softened and fragrant.
  3. Sprinkle the flour over the onions and garlic, and stir to combine. Cook for 1-2 minutes.
  4. Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps.
  5. Add the milk and chopped broccoli, and season with salt and pepper to taste.
  6. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the broccoli is tender.
  7. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
  8. Return the soup to the pot, and stir in the shredded cheddar cheese until it is melted and fully incorporated.
  9. Adjust the seasoning if needed, and serve hot.

Notes

  • You can use any type of cheese that melts well, such as gouda, fontina, or gruyere.
  • For a vegan version, use vegetable broth and substitute the butter and milk with vegan alternatives.
  • You can add other vegetables such as cauliflower or carrots to the soup for added flavor and nutrition.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 260
  • Total Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 54mg
  • Sodium: 547mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 10g

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool down completely before transferring it to a freezer-safe container.

Can I use frozen broccoli?

Yes, you can use frozen broccoli for this recipe. Just make sure to thaw it first before adding it to the soup.

Can I use a different type of cheese?

Yes, you can use any type of cheese that melts well. However, cheddar cheese is the most popular and traditional choice for broccoli and cheese soup.

Recipe Tips

  • Make sure to chop the broccoli into small florets for faster cooking and blending.
  • If you don't have an immersion blender, you can use a regular blender, but make sure to let the soup cool down before blending to avoid accidents.
  • If the soup is too thick, you can add more broth or milk to thin it out.
  • If the soup is too thin, you can add more shredded cheese or flour to thicken it up.
  • For added texture and flavor, you can top the soup with croutons, bacon bits, or chopped herbs such as parsley or thyme.

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