Creamy Broccoli and Cheese Soup: A Simple, Satisfying Recipe
Are you looking for a comforting and flavorful soup recipe that's both easy to make and packed with nutrients? Look no further! This creamy broccoli and cheese soup is the perfect solution for a weeknight dinner or a cozy weekend meal. It's surprisingly simple to whip up, yet delivers a rich and satisfying taste that everyone will love. This recipe is also easily adaptable to your dietary needs and preferences.
Ingredients You'll Need:
This recipe yields about 6 servings. Adjust quantities as needed for larger or smaller batches.
- 1 tablespoon olive oil: Provides healthy fats and helps sauté the aromatics.
- 1 medium onion, chopped: Adds sweetness and depth of flavor.
- 2 cloves garlic, minced: Boosts the savory notes.
- 1 head broccoli, cut into florets: The star of the show! Choose fresh, vibrant broccoli for the best flavor.
- 4 cups vegetable broth: Provides the liquid base for the soup. Chicken broth can be substituted for a richer flavor.
- 1 cup milk (or cream for a richer soup): Adds creaminess and richness. Consider using unsweetened almond milk for a dairy-free option.
- 1 cup shredded cheddar cheese: Provides that classic cheesy flavor. Experiment with other cheeses like Monterey Jack or Gruyère.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- Optional toppings: Fresh chives, croutons, a dollop of sour cream or yogurt.
Step-by-Step Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the broccoli: Add the broccoli florets to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
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Simmer the soup: Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
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Blend (optional): For a smoother soup, carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can use an immersion blender directly in the pot.
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Stir in the cheese and milk: Return the soup to the pot (if blended) and stir in the shredded cheddar cheese and milk (or cream). Cook until the cheese is melted and the soup is heated through. Stir constantly to prevent scorching.
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Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with your favorite toppings such as fresh chives, croutons, or a dollop of sour cream or yogurt.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add protein: Stir in cooked chicken, sausage, or beans for a heartier soup.
- Make it a puree: For an ultra-smooth texture, blend the soup thoroughly.
- Roast the broccoli: For a deeper, more intense broccoli flavor, roast the broccoli florets before adding them to the soup.
- Freezing: This soup freezes well. Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months.
This creamy broccoli and cheese soup is a delicious and satisfying meal that's perfect for any occasion. Enjoy!
