Broccoli and Cheese Soup
User Reviews
5
Broccoli and Cheese Soup
Description
Broccoli and Cheese Soup blends fresh broccoli florets with sautéed onions, garlic, and shredded carrots simmered in vegetable broth to develop a flavorful base. The soup is thickened using a butter and flour roux, which creates a smooth, creamy texture when combined with half and half. Sharp cheddar and creamy gouda cheeses are melted in, delivering a satisfying cheesy flavor. The seasoning includes subtle hints of garlic powder, allspice, nutmeg, basil, and a touch of cayenne pepper to add warmth and complexity. A bay leaf steeps with the vegetables, deepening the flavor.
The finished soup offers a rich, velvety consistency with tender broccoli pieces throughout. It can be served alongside sandwiches or salads for a comforting lunch or light dinner. Leftovers taste even better the next day, allowing flavors to meld further. The recipe yields about four cups, suitable for two large bowls or four smaller servings.
Prepare the vegetables ahead to streamline cooking, and adjust the thickness by modifying the roux amount. Freshly grated cheese enhances the melt-in-mouth quality of the soup. This soup stores well refrigerated and can be gently reheated without separating.
Ingredients
- broccoli enough for a few cups of chopped tops, one bunch, fresh
- 2 cups vegetable broth (or chicken broth)
- ½ cup cheddar cheese plus extra for topping, freshly grated, sharp
- 1 cup gouda cheese not smoked, freshly grated
- 1 cup carrot or extra, to taste, shredded
- 1 onion about 2/3 cup or 1 cup chopped, small, white
- 2 cloves garlic minced
- 1 cup half and half (or heavy cream) room temperature
- 3 TBSP all-purpose flour
- 3 TBSP butter
- 1 bay leaf
- ¼ tsp garlic powder
- ⅛ tsp allspice
- ⅛ tsp ground nutmeg
- ⅛ tsp basil dried
- ⅛ tsp cayenne pepper
- ⅛ tsp salt (will vary based on salt content of your stock/broth)
- black pepper to taste, freshly ground, a few cranks
Instructions
- First ze veggies: Chop em! Dice the onions super small, mince the garlic, an shred the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. Totally optional!
- Add your veggie broth to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.
- Once the broth is done, start your roux: In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
- For a thicker soup, use an extra tablespoon of each. I skipped it. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.
- Next pour in the veggies and slowly stir in 1 cup of room temperature half and half.
- Return to the burner on very low heat, uncovered.
- Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. I personally adore the pinch of nutmeg in this soup but feel free to leave it out if it's just not your cup of tea! The soup is great both ways! Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more. Taste and tweak as needed after adding your cheese.
- Oh yes: the cheese! Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately. I won't tell if you sneak extra cheese in your soup =)
- That extra broccoli you left on the side? Blanch in boiling water, steam in your microwave, or basically cook it however you'd like, then stir that green goodness into your completed soup for great texture and an extra burst of broccoli.
- Garnish with a little extra grated cheddar and a sprinkle of parsley and even a pinch of spicy red pepper flakes if you'd like! Anything goes!
Notes
- This recipe makes approximately 4 cups, ideal as a side or two generous portions for a meal.
- Doubling the ingredients is straightforward and the soup tastes excellent reheated the next day.
- Use freshly grated sharp cheddar and gouda for the best cheese melt and flavor.
- Store leftovers in the refrigerator and reheat gently to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 19g | 38% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 117mg | 39% |
| Sodium | 1160mg | 48% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 6520IU | 130% |
| Vitamin C | 5mg | 6% |
| Calcium | 534mg | 53% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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