Broccoli and cheese soup is the ultimate comfort food, offering a creamy, rich, and savory experience that’s perfect for any time of year. This soup combines the nutritional benefits of broccoli with the indulgent creaminess of cheese, making it a favorite among many. Whether you’re looking to warm up on a cold day or simply indulge in a delicious, homemade meal, this broccoli and cheese soup recipe is sure to satisfy.
Ingredients
- 4 cups fresh broccoli florets (about 2 large heads)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 2 cups whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- Crusty bread or croutons for serving (optional)
Method
- Prepare the Broccoli: Begin by washing the broccoli thoroughly and cutting it into small florets. Set aside.
- Cook the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly to avoid lumps. Cook the flour for 2-3 minutes until it turns a light golden color, forming a roux.
- Add the Broth: Gradually whisk in the vegetable or chicken broth, ensuring the roux is fully incorporated. Bring the mixture to a simmer, stirring frequently, until it begins to thicken.
- Cook the Broccoli: Add the broccoli florets to the pot and simmer for about 10-15 minutes, or until the broccoli is tender.
- Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be cautious of the hot liquid.
- Add the Cheese and Milk: Lower the heat and stir in the milk or half-and-half. Gradually add the shredded cheddar and Parmesan cheese, stirring constantly until the cheese is fully melted and the soup is creamy. Season with salt, pepper, and a pinch of nutmeg or cayenne pepper if desired.
- Serve: Ladle the soup into bowls and garnish with extra cheese, a drizzle of cream, or croutons. Serve hot with a side of crusty bread for dipping.
Variations & Tips
- Vegetarian Option: Use vegetable broth instead of chicken broth to keep the soup vegetarian-friendly.
- Creamier Soup: For a richer and creamier texture, use half-and-half instead of whole milk. You can also add a splash of heavy cream at the end.
- Healthier Version: Replace half of the cheese with nutritional yeast for a cheesy flavor with less fat. You can also use low-fat milk to reduce the calorie content.
- Spice it Up: Add a pinch of cayenne pepper or a few drops of hot sauce for a spicy kick.
- Chunky Style: If you prefer a chunkier soup, blend only half of the soup and leave the rest with whole pieces of broccoli.
- Add Protein: Incorporate cooked chicken or turkey to turn this soup into a more substantial meal.
- Gluten-Free: Substitute the all-purpose flour with cornstarch or a gluten-free flour blend to make this recipe gluten-free.
Conclusion
Broccoli and cheese soup is a timeless dish that offers both comfort and nutrition. With its rich and creamy texture, it’s a meal that can be enjoyed by the whole family. This recipe is versatile, allowing you to make it your own by adding different ingredients or adjusting the thickness and flavor to your liking. Whether served as a starter or the main course, this soup is sure to become a go-to in your kitchen repertoire. Enjoy the warmth and satisfaction that comes with every spoonful of this delightful soup