Easy Cheesy Cream of Broccoli Soup: A Comforting Delight in Minutes
Broccoli cheese soup. The mere mention conjures up images of warm, comforting bowls, perfect for chilly evenings or when you’re craving something utterly satisfying. But sometimes, the thought of a complicated recipe keeps us from indulging. Fear not! This recipe for Easy Cheesy Cream of Broccoli Soup is designed for busy weeknights and anyone who wants a delicious, homemade soup on the table in a flash. Forget lengthy simmering times and complicated techniques – this recipe is all about simplicity and maximum flavor. We’re talking creamy, cheesy goodness with tender broccoli florets, all achieved with minimal effort.
This recipe uses readily available ingredients and straightforward steps, making it ideal for beginner cooks and seasoned pros alike. The secret lies in a clever combination of fresh and convenient ingredients that create a rich, flavorful base. So, grab your ingredients, and let’s get cooking!
Why You’ll Love This Easy Cheesy Cream of Broccoli Soup
* **Quick and Easy:** This soup comes together in under 30 minutes, making it perfect for busy weeknights.
* **Comforting and Delicious:** The creamy, cheesy base combined with tender broccoli is a match made in heaven.
* **Customizable:** Easily adapt the recipe to your dietary needs and preferences by using different cheeses, milk alternatives, or adding extra vegetables.
* **Budget-Friendly:** Uses simple, affordable ingredients you likely already have in your pantry and refrigerator.
* **Family-Friendly:** Even picky eaters will enjoy this mild and cheesy soup. You can even sneak in extra veggies!
Ingredients You’ll Need
Here’s what you’ll need to make this Easy Cheesy Cream of Broccoli Soup:
* **Broccoli:** 1 large head (about 1.5-2 pounds), cut into florets. Fresh broccoli is preferred for the best flavor and texture, but frozen broccoli florets can be used in a pinch (see notes below).
* **Butter:** 4 tablespoons (1/2 cup). Unsalted or salted butter works fine; adjust seasoning accordingly.
* **Onion:** 1 medium, chopped. Adds a subtle sweetness and depth of flavor to the soup.
* **Garlic:** 2 cloves, minced. Enhances the overall savory taste of the soup.
* **All-Purpose Flour:** 1/4 cup. Used to create a roux, which helps thicken the soup.
* **Chicken Broth:** 4 cups. Provides the liquid base for the soup and adds a rich, savory flavor. Vegetable broth can be used for a vegetarian option.
* **Milk:** 2 cups. Adds creaminess and richness to the soup. Whole milk is recommended for the best flavor and texture, but lower-fat milk or milk alternatives (like almond milk or oat milk) can be used.
* **Heavy Cream:** 1/2 cup. Adds extra richness and creaminess. Optional, but highly recommended for the ultimate indulgence.
* **Cheddar Cheese:** 2 cups, shredded. Sharp cheddar cheese is recommended for the best flavor, but mild cheddar or a blend of cheeses can be used.
* **Salt and Black Pepper:** To taste. Season the soup to your liking.
* **Optional Toppings:** Croutons, shredded cheese, chopped fresh parsley, bacon bits.
Equipment You’ll Need
* **Large Pot or Dutch Oven:** To cook the soup.
* **Cutting Board and Knife:** To chop the vegetables.
* **Measuring Cups and Spoons:** To measure the ingredients.
* **Whisk:** To whisk the roux and prevent lumps.
* **Ladle:** To serve the soup.
* **Immersion Blender (Optional):** To partially blend the soup for a creamier texture. A regular blender can also be used, but be careful when blending hot liquids.
Step-by-Step Instructions
Follow these easy steps to make your own Easy Cheesy Cream of Broccoli Soup:
**Step 1: Prepare the Broccoli**
* Wash the broccoli thoroughly under cold water.
* Cut the broccoli into florets. Make sure the florets are roughly the same size so they cook evenly.
* Set aside.
**Step 2: Sauté the Aromatics**
* Melt the butter in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
**Step 3: Make the Roux**
* Sprinkle the all-purpose flour over the cooked onions and garlic.
* Whisk constantly for 1-2 minutes until the flour is fully incorporated and the mixture forms a smooth paste (a roux). This will help thicken the soup.
**Step 4: Add the Broth and Milk**
* Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
* Add the milk and stir to combine.
* Bring the mixture to a simmer over medium heat.
**Step 5: Cook the Broccoli**
* Add the broccoli florets to the pot.
* Cook until the broccoli is tender-crisp, about 8-10 minutes. The broccoli should be easily pierced with a fork.
**Step 6: Blend (Optional)**
* If you prefer a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend, as you still want some texture from the broccoli.
* Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth. Be very careful when blending hot liquids, as they can splatter and cause burns. Vent the blender lid to allow steam to escape.
* If you prefer a chunkier soup, skip this step.
**Step 7: Add the Cheese**
* Reduce the heat to low.
* Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
* Do not boil the soup after adding the cheese, as this can cause it to separate.
**Step 8: Stir in Heavy Cream (Optional)**
* Stir in the heavy cream for extra richness and creaminess.
**Step 9: Season and Serve**
* Season the soup with salt and black pepper to taste.
* Serve hot, garnished with your favorite toppings such as croutons, shredded cheese, chopped fresh parsley, or bacon bits.
Tips and Variations
* **Frozen Broccoli:** If using frozen broccoli, thaw it slightly before adding it to the soup. This will help it cook more evenly. You may also need to adjust the cooking time slightly.
* **Cheese Variations:** Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack, for a different flavor profile.
* **Vegetarian Option:** Use vegetable broth instead of chicken broth to make the soup vegetarian.
* **Dairy-Free Option:** Use a dairy-free milk alternative (such as almond milk, oat milk, or soy milk) and dairy-free cheddar cheese to make the soup dairy-free. You can also omit the heavy cream or use a dairy-free alternative.
* **Add More Vegetables:** Add other vegetables, such as carrots, celery, or potatoes, to the soup for extra nutrients and flavor. Sauté them along with the onion and garlic.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Thickening the Soup:** If the soup is not thick enough, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup. Bring the soup to a simmer and cook until thickened.
* **Thinning the Soup:** If the soup is too thick, add more chicken broth or milk until it reaches your desired consistency.
* **Make it Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
* **Freezing:** Allow the soup to cool completely before transferring it to an airtight container and freezing it for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This Easy Cheesy Cream of Broccoli Soup is delicious on its own, but it also pairs well with a variety of sides:
* **Grilled Cheese Sandwich:** A classic pairing that’s always a winner.
* **Crusty Bread:** Perfect for dipping into the creamy soup.
* **Salad:** A light and refreshing salad complements the richness of the soup.
* **Crackers:** A simple and satisfying snack to enjoy with the soup.
* **Baked Potato:** Top a baked potato with the broccoli cheese soup for a hearty and comforting meal.
Nutritional Information (Approximate)
(Per serving, based on a recipe that serves 6)
* Calories: Approximately 350-450
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 75-100mg
* Sodium: 500-700mg
* Carbohydrates: 20-30g
* Fiber: 5-7g
* Sugar: 5-10g
* Protein: 15-20g
*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*
Enjoy Your Homemade Soup!
This Easy Cheesy Cream of Broccoli Soup is a guaranteed crowd-pleaser. With its simple ingredients and straightforward instructions, you can have a comforting and delicious bowl of soup on the table in no time. So, go ahead and give it a try! Your taste buds (and your family) will thank you.
Frequently Asked Questions (FAQ)
**Q: Can I use frozen broccoli instead of fresh?**
A: Yes, you can use frozen broccoli. Thaw it slightly before adding it to the soup. You may need to adjust the cooking time slightly.
**Q: Can I make this soup vegetarian?**
A: Yes, simply use vegetable broth instead of chicken broth.
**Q: Can I make this soup dairy-free?**
A: Yes, use a dairy-free milk alternative (such as almond milk, oat milk, or soy milk) and dairy-free cheddar cheese. You can also omit the heavy cream or use a dairy-free alternative.
**Q: How long does this soup last in the refrigerator?**
A: This soup can be stored in the refrigerator for up to 3 days.
**Q: Can I freeze this soup?**
A: Yes, allow the soup to cool completely before transferring it to an airtight container and freezing it for up to 2 months. Thaw overnight in the refrigerator before reheating.
**Q: My soup is too thick. What should I do?**
A: Add more chicken broth or milk until it reaches your desired consistency.
**Q: My soup is not thick enough. What should I do?**
A: Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup. Bring the soup to a simmer and cook until thickened.
**Q: What are some good toppings for this soup?**
A: Some popular toppings include croutons, shredded cheese, chopped fresh parsley, and bacon bits.
Enjoy experimenting with this recipe and making it your own! Happy cooking!