Cheesy Broccoli and Vegetable Soup: A Warm, Comforting Delight
Broccoli and cheese are a match made in culinary heaven. Add a medley of other vegetables, and you’ve got yourself a creamy, comforting soup perfect for chilly evenings or whenever you crave a healthy and delicious meal. This cheesy broccoli and vegetable soup recipe is incredibly versatile, allowing you to customize it with your favorite vegetables and cheeses. It’s also relatively easy to make, even for beginner cooks. Let’s dive in!
Why You’ll Love This Cheesy Broccoli and Vegetable Soup
* **Comforting and Flavorful:** The combination of creamy cheese, tender broccoli, and flavorful vegetables creates a symphony of flavors that will warm you from the inside out.
* **Healthy and Nutritious:** Packed with vitamins, minerals, and fiber, this soup is a healthy and satisfying way to get your daily dose of vegetables.
* **Versatile and Customizable:** Easily adapt this recipe to your liking by using different vegetables, cheeses, and seasonings.
* **Easy to Make:** With simple ingredients and straightforward instructions, this soup is a breeze to prepare.
* **Great for Meal Prep:** This soup keeps well in the refrigerator for several days, making it perfect for meal prepping.
Ingredients You’ll Need
Before we get started, let’s gather all the necessary ingredients:
* **Broccoli:** The star of the show! Use fresh broccoli florets for the best flavor and texture. You can also use frozen broccoli florets in a pinch, but be sure to thaw them completely before adding them to the soup.
* **Carrots:** Adds sweetness and color to the soup. Dice them finely for even cooking.
* **Celery:** Provides a subtle savory flavor and a nice crunch. Dice it finely as well.
* **Onion:** The base of many great soups and stews. Use yellow or white onion, and dice it finely.
* **Garlic:** Adds a pungent aroma and flavor. Mince it finely or use a garlic press.
* **Vegetable Broth:** Provides the liquid base for the soup. You can also use chicken broth if you prefer.
* **Milk or Cream:** Adds creaminess and richness to the soup. Use whole milk, half-and-half, or heavy cream, depending on your preference. For a dairy-free option, use unsweetened almond milk or cashew cream.
* **Cheddar Cheese:** The classic cheese for broccoli soup. Use sharp cheddar for a bold flavor or mild cheddar for a more subtle taste. You can also use a blend of cheddar and other cheeses, such as Monterey Jack or Gruyere.
* **Butter or Olive Oil:** For sautéing the vegetables.
* **All-Purpose Flour:** Used as a thickening agent. You can also use cornstarch or tapioca starch for a gluten-free option.
* **Salt and Pepper:** To taste.
* **Optional Toppings:** Croutons, shredded cheese, fresh herbs (such as parsley or chives), sour cream, or hot sauce.
**Detailed Ingredient List with Measurements:**
* 1 tablespoon butter or olive oil
* 1 medium yellow onion, finely diced
* 2 cloves garlic, minced
* 2 carrots, peeled and finely diced
* 2 celery stalks, finely diced
* 4 cups broccoli florets, cut into small pieces
* 4 cups vegetable broth
* 1 cup milk or cream (or non-dairy alternative)
* 1/4 cup all-purpose flour (or cornstarch/tapioca starch for gluten-free)
* 2 cups shredded cheddar cheese
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional toppings: Croutons, shredded cheese, fresh herbs, sour cream, hot sauce
## Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Sharp knife
* Measuring cups and spoons
* Whisk
* Ladle
## Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to make a delicious cheesy broccoli and vegetable soup:
**Step 1: Sauté the Vegetables**
1. Melt the butter or heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. Add the minced garlic to the pot and sauté for another minute, or until fragrant. Be careful not to burn the garlic.
**Step 2: Add the Broccoli and Broth**
1. Add the broccoli florets and vegetable broth to the pot.
2. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the broccoli is tender.
**Step 3: Thicken the Soup**
1. In a small bowl, whisk together the milk or cream and flour (or cornstarch/tapioca starch) until smooth. This will create a slurry that will thicken the soup.
2. Pour the slurry into the pot and stir well to combine.
3. Simmer the soup for another 2-3 minutes, or until it has thickened slightly.
**Step 4: Add the Cheese**
1. Remove the pot from the heat.
2. Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese is melted and the soup is smooth and creamy.
3. Season the soup with salt and pepper to taste.
**Step 5: Serve and Enjoy**
1. Ladle the soup into bowls.
2. Garnish with your favorite toppings, such as croutons, shredded cheese, fresh herbs, sour cream, or hot sauce.
3. Serve immediately and enjoy!
## Tips and Variations
* **Make it smoother:** If you prefer a smoother soup, you can use an immersion blender to puree the soup after it has simmered. Be careful when blending hot soup.
* **Add other vegetables:** Feel free to add other vegetables to the soup, such as potatoes, cauliflower, zucchini, or spinach. Just be sure to adjust the cooking time accordingly.
* **Use different cheeses:** Experiment with different cheeses, such as Monterey Jack, Gruyere, or pepper jack. A combination of cheeses can also add complexity to the flavor.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a kick.
* **Make it vegan:** Use plant-based milk, vegan cheese, and vegetable broth to make this soup vegan. You can also use olive oil instead of butter.
* **Add protein:** Add cooked chicken, sausage, or beans to make the soup more substantial.
* **Use frozen broccoli:** If you’re using frozen broccoli, be sure to thaw it completely before adding it to the soup. This will help prevent the soup from becoming watery.
* **Don’t overcook the broccoli:** Overcooked broccoli can become mushy and lose its flavor. Cook it just until it’s tender-crisp.
* **Adjust the thickness:** If the soup is too thick, add more broth or milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
* **Taste and adjust seasoning:** Be sure to taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to suit your taste.
## Serving Suggestions
* Serve with a side of crusty bread or grilled cheese for a complete and satisfying meal.
* Top with croutons, shredded cheese, fresh herbs, sour cream, or hot sauce for added flavor and texture.
* Serve as a starter for a larger meal.
* Pack it in a thermos for a warm and comforting lunch.
## Storage Instructions
* **Refrigerate:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
* **Freeze:** This soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup overnight in the refrigerator and reheat as directed above. Keep in mind that the texture of the soup may change slightly after freezing and thawing.
## Nutritional Information (Approximate per serving)
* Calories: 300-400
* Protein: 15-20g
* Fat: 20-25g
* Carbohydrates: 20-25g
* Fiber: 5-7g
*Note: Nutritional information may vary depending on the specific ingredients used.*
## Cheesy Broccoli and Vegetable Soup Recipe Card
**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes
**Ingredients:**
* 1 tablespoon butter or olive oil
* 1 medium yellow onion, finely diced
* 2 cloves garlic, minced
* 2 carrots, peeled and finely diced
* 2 celery stalks, finely diced
* 4 cups broccoli florets, cut into small pieces
* 4 cups vegetable broth
* 1 cup milk or cream (or non-dairy alternative)
* 1/4 cup all-purpose flour (or cornstarch/tapioca starch for gluten-free)
* 2 cups shredded cheddar cheese
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* Optional toppings: Croutons, shredded cheese, fresh herbs, sour cream, hot sauce
**Instructions:**
1. Melt the butter or heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. Add the minced garlic to the pot and sauté for another minute, or until fragrant.
4. Add the broccoli florets and vegetable broth to the pot.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the broccoli is tender.
6. In a small bowl, whisk together the milk or cream and flour (or cornstarch/tapioca starch) until smooth.
7. Pour the slurry into the pot and stir well to combine.
8. Simmer the soup for another 2-3 minutes, or until it has thickened slightly.
9. Remove the pot from the heat.
10. Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese is melted and the soup is smooth and creamy.
11. Season the soup with salt and pepper to taste.
12. Ladle the soup into bowls.
13. Garnish with your favorite toppings and serve immediately.
Enjoy this warm and comforting cheesy broccoli and vegetable soup! It’s a perfect way to get your daily dose of vegetables while indulging in a creamy, cheesy delight. This recipe is adaptable to your dietary needs and preferences, making it a great addition to any meal plan. Happy cooking!