Creamy Dreamy: The Ultimate Broccoli Cheese Soup Recipe
Broccoli cheese soup. The very name conjures images of cozy evenings, comforting bowls, and cheesy goodness. This classic soup is a staple in many households, and for good reason. It’s easy to make, packed with nutrients, and undeniably delicious. But not all broccoli cheese soups are created equal. This recipe aims to be the *ultimate* broccoli cheese soup, delivering a creamy, flavorful, and satisfying experience with every spoonful.
Forget those thin, watery soups you might find at restaurants. This version is rich, decadent, and bursting with cheesy broccoli flavor. We’re talking a soup so good, you’ll want to lick the bowl clean. So, grab your favorite soup pot, and let’s dive into creating this culinary masterpiece.
## Why This Recipe Works
Before we get to the actual instructions, let’s talk about what makes this recipe so special. Several key elements contribute to the soup’s exceptional flavor and texture:
* **Fresh Broccoli:** While frozen broccoli can work in a pinch, fresh broccoli florets are crucial for optimal flavor and texture. They provide a vibrant, slightly sweet taste that frozen broccoli often lacks.
* **Sharp Cheddar Cheese:** The type of cheese you use significantly impacts the soup’s flavor. Sharp cheddar delivers a tangy, robust flavor that complements the broccoli perfectly. Mild cheddar can be used, but the soup will lack depth.
* **Cream Cheese:** This is our secret weapon. A touch of cream cheese adds richness, creaminess, and a subtle tang that elevates the soup to a whole new level.
* **Homemade Roux:** We’re making a classic roux with butter and flour to thicken the soup. This ensures a smooth, velvety texture without any lumps.
* **Chicken Broth:** Using a good quality chicken broth adds depth of flavor. You can use vegetable broth for a vegetarian option, but chicken broth provides a richer taste.
* **Seasoning is Key:** Don’t underestimate the power of proper seasoning. Salt, pepper, garlic powder, onion powder, and a pinch of nutmeg are essential for balancing the flavors and bringing out the best in the ingredients.
## Ingredients You’ll Need
Here’s a complete list of the ingredients you’ll need to make this incredible broccoli cheese soup:
* **Broccoli:** 1 large head, cut into florets (about 6 cups)
* **Butter:** 4 tablespoons (divided)
* **Yellow Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **All-Purpose Flour:** 1/4 cup
* **Chicken Broth:** 4 cups
* **Milk:** 2 cups (whole milk is recommended for richness, but 2% will also work)
* **Heavy Cream:** 1/2 cup
* **Sharp Cheddar Cheese:** 2 cups, shredded
* **Cream Cheese:** 4 ounces, softened
* **Salt:** 1 teaspoon (or to taste)
* **Black Pepper:** 1/2 teaspoon (or to taste)
* **Garlic Powder:** 1/4 teaspoon
* **Onion Powder:** 1/4 teaspoon
* **Nutmeg:** A pinch (optional, but highly recommended)
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create the ultimate broccoli cheese soup:
**Step 1: Prepare the Broccoli**
* Wash the broccoli thoroughly. Cut the head of broccoli into florets. Make sure the florets are relatively uniform in size so they cook evenly.
* You can steam the broccoli (preferred method) for about 5-7 minutes, until it’s tender-crisp. Alternatively, you can boil it for 3-5 minutes. Do not overcook the broccoli, as it will become mushy.
* Another option is to roast the broccoli. Toss the florets with 1 tablespoon of olive oil, salt, and pepper. Roast at 400°F (200°C) for 15-20 minutes, or until tender and slightly browned. Roasting adds a lovely depth of flavor.
* Set the cooked broccoli aside. You’ll be adding it to the soup later.
**Step 2: Sauté the Aromatics**
* In a large soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
* Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
**Step 3: Make the Roux**
* Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pot.
* Once the butter is melted, sprinkle the flour over the onions and garlic.
* Whisk constantly for 2-3 minutes, or until the flour is fully incorporated and the mixture is smooth. This is called a roux. Cooking the roux removes the raw flour taste and helps to thicken the soup.
* Be careful not to burn the roux. If it starts to brown too quickly, reduce the heat further.
**Step 4: Add the Broth and Milk**
* Gradually whisk in the chicken broth, ensuring there are no lumps. Start by adding a small amount of broth and whisking it in completely before adding more.
* Once the broth is fully incorporated, add the milk. Stir well to combine.
* Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, to allow the soup to thicken slightly.
**Step 5: Add the Cheese and Cream Cheese**
* Remove the pot from the heat. This is important to prevent the cheese from clumping.
* Add the shredded cheddar cheese and softened cream cheese. Stir until the cheese is completely melted and the soup is smooth and creamy.
* If the cheese doesn’t melt smoothly, you can use an immersion blender to blend the soup until it’s completely smooth. Be careful not to over-blend, as this can make the soup gummy.
**Step 6: Add the Broccoli and Seasoning**
* Add the cooked broccoli florets to the soup. Stir to combine.
* Season the soup with salt, pepper, garlic powder, onion powder, and a pinch of nutmeg. Adjust the seasoning to your liking. Remember, you can always add more, but you can’t take it away.
* Stir in the heavy cream for extra richness. This is optional, but it adds a luxurious touch to the soup.
**Step 7: Simmer and Serve**
* Return the pot to low heat and simmer for another 5-10 minutes to allow the flavors to meld. Do not boil.
* Taste the soup and adjust the seasoning as needed.
* Serve hot and enjoy!
## Tips and Variations
Here are some tips and variations to customize this broccoli cheese soup to your liking:
* **Make it Vegetarian:** Use vegetable broth instead of chicken broth to make this soup vegetarian.
* **Add Some Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Use Different Cheeses:** Experiment with different types of cheese, such as Gruyere, Monterey Jack, or Pepper Jack.
* **Add Vegetables:** Add other vegetables, such as carrots, celery, or potatoes, to the soup.
* **Make it Gluten-Free:** Use a gluten-free flour blend to make the roux.
* **Top it Off:** Garnish the soup with croutons, shredded cheese, bacon bits, or a dollop of sour cream.
* **Blend it Smooth:** If you prefer a completely smooth soup, use an immersion blender to blend the soup until it’s creamy. Be careful not to over-blend.
* **Add Protein:** Add cooked chicken, ham, or sausage to the soup for a heartier meal.
* **Roast the Garlic:** For a deeper, sweeter garlic flavor, roast the garlic cloves before adding them to the soup. Wrap the garlic cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for 30-40 minutes, or until softened. Squeeze the roasted garlic out of the cloves and add it to the soup.
## Serving Suggestions
Broccoli cheese soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are some serving suggestions:
* **Grilled Cheese Sandwich:** A classic combination! A grilled cheese sandwich is the perfect accompaniment to a bowl of broccoli cheese soup.
* **Crusty Bread:** Serve the soup with a side of crusty bread for dipping.
* **Salad:** A light salad is a refreshing counterpoint to the richness of the soup.
* **Crackers:** Serve with your favorite crackers.
* **Baked Potato:** Top a baked potato with broccoli cheese soup for a hearty and satisfying meal.
## Make-Ahead and Storage Instructions
* **Make-Ahead:** You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture can change.
## Nutritional Information (Approximate)
* Calories: Approximately 350-400 per serving (depending on ingredients and portion size)
* Fat: 25-30g
* Protein: 15-20g
* Carbohydrates: 20-25g
## Conclusion
This broccoli cheese soup recipe is a guaranteed crowd-pleaser. With its creamy texture, cheesy flavor, and wholesome ingredients, it’s the perfect comfort food for any occasion. So, gather your ingredients, follow the steps, and get ready to enjoy the ultimate broccoli cheese soup experience. Bon appétit!
## Frequently Asked Questions (FAQ)
* **Can I use frozen broccoli?** While fresh broccoli is recommended for the best flavor and texture, you can use frozen broccoli in a pinch. Thaw the broccoli completely and drain off any excess water before adding it to the soup.
* **Can I use a different type of cheese?** Yes, you can experiment with different types of cheese. Gruyere, Monterey Jack, or Pepper Jack would all be delicious additions. Just be sure to choose a cheese that melts well.
* **How can I make the soup thinner?** If the soup is too thick, add a little more chicken broth or milk until it reaches your desired consistency.
* **How can I make the soup thicker?** If the soup is too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering. Simmer for a few minutes until the soup thickens.
* **Can I make this in a slow cooker?** Yes, you can adapt this recipe for a slow cooker. Sauté the onions and garlic in a skillet before adding them to the slow cooker. Add the remaining ingredients (except for the cheese and cream), and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and cream during the last 30 minutes of cooking.
* **Can I add other vegetables?** Absolutely! Carrots, celery, and potatoes are all great additions to broccoli cheese soup. Add them to the pot along with the onions and garlic.
* **Is this soup gluten-free?** No, this soup is not gluten-free because it contains flour. However, you can easily make it gluten-free by using a gluten-free flour blend to make the roux.
* **How do I prevent the cheese from clumping?** The key to preventing the cheese from clumping is to remove the pot from the heat before adding the cheese. Also, make sure the cheese is shredded and not in a block.
* **Can I freeze this soup?** Freezing is not recommended as the texture can change and the soup may become grainy. However, if you do freeze it, thaw it slowly in the refrigerator and reheat gently over low heat, stirring occasionally.
Enjoy your delicious, homemade broccoli cheese soup!