Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Broccoli cheddar soup is the ultimate comfort food, perfect for chilly days. This creamy, cheesy delight features tender broccoli and a flavorful broth that warms your soul. Whether served as a starter or a main course, this soup is sure to satisfy your cravings and impress your guests with its rich flavors.
Ingredients
– 4 cups fresh broccoli, chopped
– 1 cup sharp cheddar cheese, shredded
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) of broccoli cheddar soup contains approximately 300 calories, 20g of fat, 15g of carbohydrates, and 10g of protein. This is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute.
4. Add chopped broccoli to the pot and sauté for 3-4 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer until broccoli is tender, about 10-12 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and bring back to a gentle simmer.
9. Add shredded cheddar cheese and stir until melted and well combined.
10. Season with salt, pepper, and nutmeg to taste.
Alternative Ingredients
You can substitute heavy cream with half-and-half for a lighter version. Additionally, use low-fat cheese options or nutritional yeast for a vegan alternative.
Serving and Pairings
This soup pairs wonderfully with crusty bread, a fresh side salad, or crispy croutons. It’s also delicious served in a bread bowl for a fun presentation.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove, adding a splash of broth or cream if it thickens. This soup can be frozen for up to 2 months; just let it cool completely before freezing.
Cooking Mistakes
- Overcooking broccoli can lead to a mushy texture; cook just until tender.
- Don’t skip the nutmeg; it enhances the flavor beautifully.
- Be careful not to boil the soup after adding cheese to prevent curdling.
- Adjust seasoning gradually to avoid over-salting.
- Using pre-shredded cheese can result in a less creamy texture due to anti-caking agents.
Helpful Tips
- For a smoother texture, blend the soup in batches if necessary.
- Experiment with spices like cayenne for added heat.
- For extra nutrition, add carrots or potatoes to the soup.
- Garnish with extra cheese or chopped herbs before serving.
FAQs
Can I make this soup vegan?
Yes, you can make this soup vegan by using vegetable broth, coconut cream, and nutritional yeast instead of cheese.
Can I use frozen broccoli?
Absolutely! Frozen broccoli works well; just ensure it’s thawed and drained before adding it to the soup.
How can I thicken the soup?
To thicken the soup, you can add a cornstarch slurry or simmer it longer to reduce the liquid.
Can I add other vegetables?
Yes, feel free to add vegetables like carrots, cauliflower, or even spinach for extra flavor and nutrition.
How long does this soup last in the fridge?
The soup will last in the refrigerator for about 3 days in an airtight container.
Conclusion
Broccoli cheddar soup is a delightful dish that combines rich flavors and creamy textures, making it a favorite in many households. With easy preparation and versatile ingredients, this recipe is perfect for cozy nights in or entertaining guests. Enjoy a bowl of warmth and comfort today!
Broccoli Cheddar Soup
Ingredients
- 4 cups fresh broccoli chopped
- 1 cup sharp cheddar cheese shredded
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chopped broccoli to the pot and sauté for 3-4 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until broccoli is tender, about 10-12 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and bring back to a gentle simmer.
- Add shredded cheddar cheese and stir until melted and well combined.
- Season with salt, pepper, and nutmeg to taste.