Cozy Broccoli and Cheese Soup: A Creamy Delight

Imagine diving into a warm, creamy bowl of broccoli and cheese soup that wraps around you like a cozy blanket. The rich aroma of melted cheese mingling with the earthiness of fresh broccoli fills the air, beckoning you closer. Each spoonful delivers a delightful medley of flavors, from the buttery cheese to the tender, vibrant green broccoli. This soup isn’t just food; it’s a hug in a bowl, perfect for chilly evenings or when you need a boost of comfort.

I can still remember the first time I made this delightful concoction in my kitchen. My friends gathered around, their eyes widening in anticipation as I ladled out steaming bowls. The laughter and joy that filled that moment felt like magic, turning an ordinary evening into something special. Whether it’s a family gathering or just a quiet night in, this broccoli and cheese soup promises to elevate any occasion.

There was that time when I brought this soup to a potluck and practically had to fend off hungry guests with my ladle!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Broccoli: Choose firm florets with bright green color; they should look lively and fresh.

• Sharp Cheddar Cheese: I recommend using sharp cheddar for its bold flavor that really shines through.

• Onion: A medium onion adds sweetness; chop it finely for even cooking.

• Garlic: Fresh garlic cloves will infuse your soup with aromatic goodness.

• Vegetable Broth: Opt for low-sodium broth to control salt levels while enhancing flavor.

• Heavy Cream: Adds luscious creaminess; substitute with half-and-half if you prefer less richness.

• Butter: Use unsalted butter for sautéing vegetables; it allows better control over seasoning.

• Salt and Pepper: Essential seasonings; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep the Vegetables: Start by washing your broccoli thoroughly, then chop it into bite-sized florets. Dice the onion finely and mince the garlic for maximum flavor infusion.

Sauté Aromatics: In a large pot over medium heat, melt butter until bubbly. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic until fragrant but not browned.

Add Broccoli and Broth: Toss in the chopped broccoli along with vegetable broth; bring everything to a gentle boil. Cover and simmer for about 10-15 minutes until broccoli is tender but still vibrant.

Melt in the Cheese: Reduce heat to low; stir in shredded cheddar cheese gradually until fully melted. This creates that dreamy cheesy texture we all adore!

Blend It Up!: If you prefer a creamy consistency, carefully blend half of the soup until smooth before returning it to the pot. Stir well to combine textures.

Add Creaminess and Seasoning: Pour in heavy cream while stirring gently. Taste test for salt and pepper adjustments; remember, every chef’s palate is unique!

Enjoy scooping this cheesy delight into bowls while your friends or family gather around, each one excitedly anticipating their first taste!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant. Then add broccoli, broth, and seasonings before simmering. Finally, blend until smooth and stir in cheese for that deliciously creamy finish.

Add Your Touch

Feel free to swap out cheddar for gouda or add spices like cayenne for a kick. Toss in some cooked chicken or quinoa to make it heartier. Get creative!

Storing & Reheating

Store leftover broccoli and cheese soup in an airtight container in the fridge for up to three days. Reheat on the stovetop over low heat, stirring frequently until warmed through.

The first time I made broccoli and cheese soup, my friends devoured it like they hadn’t eaten in weeks! Their compliments filled my kitchen with warmth and laughter.

FAQ

Can I use frozen broccoli for this soup?

Yes, frozen broccoli works well but may yield a softer texture in your soup.

Is there a vegan version of broccoli and cheese soup?

Absolutely! Substitute dairy with plant-based milk and nutritional yeast for cheesy flavor.

How can I thicken my broccoli and cheese soup?

For thicker soup, add more cheese or blend in extra cooked potatoes for creaminess.

Print

Broccoli and Cheese Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a warm bowl of broccoli and cheese soup that delivers comfort in every spoonful. This creamy, savory dish combines fresh broccoli with rich sharp cheddar, creating a delightful medley of flavors perfect for chilly evenings or casual gatherings. Easy to make and full of wholesome ingredients, this soup is the ultimate cozy meal that everyone will love.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups fresh broccoli florets
• 1 cup sharp cheddar cheese, shredded
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Wash and chop broccoli into bite-sized florets. Finely dice the onion and mince the garlic.
2. In a large pot over medium heat, melt the butter. Add onions and sauté until translucent, about 5 minutes. Stir in minced garlic until fragrant.
3. Add chopped broccoli and vegetable broth; bring to a gentle boil. Cover and simmer for 10-15 minutes until broccoli is tender.
4. Reduce heat to low and gradually stir in shredded cheddar until melted.
5. For a creamier texture, blend half of the soup until smooth before returning it to the pot.
6. Stir in heavy cream and adjust seasoning with salt and pepper as needed.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 3g
• Sodium: 650mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 80mg