Erin’s Cheesy Broccoli Soup: A Comforting Bowl of Deliciousness

Broccoli cheese soup is a classic for a reason. It’s creamy, comforting, and packed with flavor. This recipe, inspired by Erin’s favorite version, elevates the classic to new heights with a perfect balance of cheesy goodness and tender broccoli. It’s the ultimate feel-good food, perfect for a chilly evening or a quick and satisfying lunch. This isn’t just any broccoli cheese soup; it’s a symphony of flavors that will warm you from the inside out. Get ready to experience the best cheesy broccoli soup you’ve ever tasted!

Why This Recipe Works

What sets this cheesy broccoli soup apart from the rest? Several key factors contribute to its exceptional taste and texture:

* **Perfectly Balanced Cheese Blend:** We use a combination of sharp cheddar and a touch of Gruyere (optional, but highly recommended) for a complex and nuanced cheesy flavor. The sharp cheddar provides that classic cheesy bite, while the Gruyere adds a nutty, slightly sweet depth.
* **Tender-Crisp Broccoli:** Overcooked broccoli is a crime against soup. We steam the broccoli until it’s tender-crisp, retaining its vibrant green color and slightly firm texture. This ensures that each bite is a delightful experience.
* **Creamy and Velvety Texture:** A roux of butter and flour creates a stable base for the soup, preventing it from becoming watery or separated. Heavy cream adds richness and a luxurious velvety texture that coats your mouth with every spoonful.
* **Subtle Aromatics:** Onions and garlic sautéed in butter provide a fragrant foundation for the soup, adding depth and complexity to the overall flavor profile.
* **Easy to Customize:** This recipe is incredibly versatile and can be easily adapted to your preferences. Add your favorite spices, vegetables, or toppings to create a soup that’s uniquely yours.

Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Broccoli:** 1 large head, cut into florets (about 4-5 cups)
* **Butter:** 4 tablespoons, unsalted
* **Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **All-Purpose Flour:** 1/4 cup
* **Chicken Broth:** 4 cups
* **Heavy Cream:** 1 cup
* **Sharp Cheddar Cheese:** 2 cups, shredded
* **Gruyere Cheese:** 1/2 cup, shredded (optional)
* **Salt and Black Pepper:** To taste
* **Nutmeg:** Pinch (optional, but adds a warm note)
* **Optional Toppings:** Croutons, chopped chives, sour cream, red pepper flakes

**Ingredient Notes:**

* **Broccoli:** Fresh broccoli is preferred for the best flavor and texture. However, frozen broccoli florets can be used in a pinch. Just make sure to thaw them completely and pat them dry before adding them to the soup.
* **Butter:** Unsalted butter allows you to control the saltiness of the soup. If using salted butter, reduce the amount of salt added later.
* **Chicken Broth:** Low-sodium chicken broth is recommended to avoid an overly salty soup. You can also use vegetable broth for a vegetarian option.
* **Heavy Cream:** For the richest and creamiest soup, use heavy cream with a fat content of at least 36%. Half-and-half can be substituted, but the soup will be less rich.
* **Cheese:** Sharp cheddar cheese provides the classic cheesy flavor. Experiment with different types of cheddar, such as mild or extra-sharp, to find your preference. Gruyere cheese adds a nutty and slightly sweet flavor that complements the cheddar beautifully.
* **Nutmeg:** A pinch of nutmeg adds a subtle warmth and complexity to the soup. Don’t skip it if you have it on hand!

## Step-by-Step Instructions

Follow these simple steps to create a delicious and comforting bowl of Erin’s Cheesy Broccoli Soup:

**Step 1: Prepare the Broccoli**

1. Wash the broccoli thoroughly under cold water.
2. Cut the broccoli into florets, ensuring they are roughly the same size for even cooking. You can also chop the broccoli stems into smaller pieces and add them to the soup for extra flavor and nutrients.
3. Steam the broccoli florets until they are tender-crisp. This can be done using a steamer basket over boiling water, or by microwaving the broccoli with a small amount of water.
4. To steam in a steamer basket, bring about an inch of water to a boil in a pot. Place the broccoli florets in a steamer basket and set it over the boiling water. Cover the pot and steam for 5-7 minutes, or until the broccoli is tender-crisp.
5. To microwave, place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover the bowl with plastic wrap or a microwave-safe lid. Microwave on high for 3-5 minutes, or until the broccoli is tender-crisp. Be careful when removing the plastic wrap, as steam will escape.
6. Once the broccoli is cooked, set it aside.

**Step 2: Sauté the Aromatics**

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

**Step 3: Create the Roux**

1. Sprinkle the flour over the sautéed onions and garlic.
2. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup and prevent it from becoming watery.
3. The roux should be smooth and have a slightly nutty aroma.

**Step 4: Add the Broth**

1. Gradually whisk in the chicken broth, making sure to break up any lumps that may form.
2. Bring the soup to a simmer, stirring occasionally.
3. Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.

**Step 5: Add the Cheese and Cream**

1. Remove the pot from the heat.
2. Stir in the heavy cream, shredded cheddar cheese, and shredded Gruyere cheese (if using).
3. Stir until the cheese is melted and the soup is smooth and creamy. Be careful not to boil the soup, as this can cause the cheese to separate.

**Step 6: Add the Broccoli**

1. Gently stir in the steamed broccoli florets.
2. Season with salt, black pepper, and a pinch of nutmeg (if using).
3. Taste and adjust the seasoning as needed.

**Step 7: Serve and Enjoy!**

1. Ladle the soup into bowls.
2. Garnish with your favorite toppings, such as croutons, chopped chives, sour cream, or red pepper flakes.
3. Serve immediately and enjoy!

## Tips and Variations

Here are some tips and variations to help you customize this recipe to your liking:

* **Make it Vegetarian:** Substitute vegetable broth for chicken broth to make this soup vegetarian.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. Sauté them along with the onions and garlic.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
* **Use Different Cheeses:** Experiment with different types of cheeses, such as Monterey Jack, pepper jack, or Parmesan. Just make sure the cheese melts well.
* **Blend the Soup:** For a smoother soup, use an immersion blender to partially or fully blend the soup. Be careful when blending hot soup, as it can splatter.
* **Add Protein:** Add cooked chicken, ham, or bacon to the soup for extra protein.
* **Make it Dairy-Free:** Substitute plant-based milk (such as almond milk or oat milk) for heavy cream and dairy-free cheese for cheddar and Gruyere. Keep in mind that the flavor and texture will be slightly different.
* **Thicken the Soup:** If the soup is not thick enough, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water). Stir the slurry into the soup and simmer for a few minutes, until thickened.
* **Thin the Soup:** If the soup is too thick, you can add more chicken broth or water 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 over low heat before serving.
* **Freeze the Soup:** This soup can also be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
* **Crouton Options:** Consider making homemade croutons! Toss cubed bread with olive oil, herbs (like thyme or rosemary), and salt, then bake until golden brown and crispy.
* **Serving Suggestions:** Serve with a grilled cheese sandwich, a crusty baguette, or a side salad for a complete meal.

## Nutritional Information

(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)

* Calories: Approximately 350-400 per serving
* Fat: 25-30 grams
* Saturated Fat: 15-20 grams
* Cholesterol: 80-100 mg
* Sodium: 600-800 mg
* Carbohydrates: 20-25 grams
* Fiber: 5-7 grams
* Protein: 15-20 grams

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen broccoli?**

A: Yes, you can use frozen broccoli florets in this recipe. Just make sure to thaw them completely and pat them dry before adding them to the soup. Frozen broccoli may be slightly softer than fresh broccoli, so adjust the cooking time accordingly.

**Q: Can I use half-and-half instead of heavy cream?**

A: Yes, you can substitute half-and-half for heavy cream. However, the soup will be less rich and creamy. If you’re looking for a lower-fat option, you can also use milk, but the soup will be even less rich.

**Q: Can I make this soup ahead of time?**

A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving. The flavor may even improve after a day or two.

**Q: Can I freeze this soup?**

A: Yes, this soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

**Q: My soup is too thick. What should I do?**

A: If the soup is too thick, you can add more chicken broth or water until it reaches your desired consistency. Start with a small amount of liquid and gradually add more until you reach the desired thickness.

**Q: My soup is not thick enough. What should I do?**

A: If the soup is not thick enough, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water). Stir the slurry into the soup and simmer for a few minutes, until thickened. You can also add a bit more shredded cheese, which will help to thicken the soup as it melts.

**Q: Can I use a different type of cheese?**

A: Yes, you can experiment with different types of cheeses, such as Monterey Jack, pepper jack, or Parmesan. Just make sure the cheese melts well. Cheddar and Gruyere are the classic choices for broccoli cheese soup, but feel free to get creative and try different combinations.

**Q: The soup is too salty. How can I fix it?**

A: If the soup is too salty, you can try adding a small amount of acid, such as lemon juice or vinegar. This can help to balance the saltiness. You can also add a potato, cut into large chunks, to the soup while it simmers. The potato will absorb some of the salt. Remove the potato before serving.

**Q: Can I add other vegetables to this soup?**

A: Absolutely! This soup is very versatile, and you can easily add other vegetables to it. Carrots, celery, potatoes, and cauliflower are all great additions. Sauté the vegetables along with the onions and garlic before adding the broth.

**Q: How can I make this soup healthier?**

A: There are several ways to make this soup healthier. You can use low-sodium chicken broth, reduce the amount of cheese, and substitute half-and-half or milk for heavy cream. You can also add more vegetables to the soup to increase the fiber content.

## Erin’s Cheesy Broccoli Soup Recipe Card

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 1 large head broccoli, cut into florets (about 4-5 cups)
* 4 tablespoons unsalted butter
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 4 cups chicken broth
* 1 cup heavy cream
* 2 cups shredded sharp cheddar cheese
* 1/2 cup shredded Gruyere cheese (optional)
* Salt and black pepper to taste
* Pinch of nutmeg (optional)
* Optional toppings: Croutons, chopped chives, sour cream, red pepper flakes

**Instructions:**

1. Steam the broccoli florets until tender-crisp. Set aside.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute, until fragrant.
3. Sprinkle the flour over the sautéed onions and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the chicken broth, breaking up any lumps. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes.
5. Remove the pot from the heat. Stir in the heavy cream, cheddar cheese, and Gruyere cheese (if using) until melted and smooth.
6. Gently stir in the steamed broccoli florets. Season with salt, pepper, and nutmeg (if using). Taste and adjust seasoning.
7. Ladle into bowls and garnish with your favorite toppings. Serve immediately.

## Conclusion

Erin’s Cheesy Broccoli Soup is more than just a recipe; it’s an experience. It’s the warmth of a comforting bowl on a cold day, the satisfaction of creating something delicious from simple ingredients, and the joy of sharing it with loved ones. This recipe is a testament to the power of simple, well-executed dishes to bring people together. So, gather your ingredients, follow the steps, and prepare to indulge in the best cheesy broccoli soup you’ve ever tasted. Enjoy!