Oh, broccoli cheese soup! Every spoonful is like a warm hug on a chilly day, isn’t it? I remember the first time I made it—there was a blizzard outside, and this creamy concoction was the only thing that kept my spirits high. It’s got that perfect blend of velvety cheese, tender broccoli, and just the right amount of seasoning to make your taste buds do a little happy dance.
Steps
- Melt the butter in a pot and sauté chopped onions for about 3 minutes until they start to become translucent.
- Mix in the flour with the onions, allowing it to cook for about a minute.
- Gradually pour in the milk while stirring continuously, followed by adding the half-and-half.
- Add a pinch of nutmeg to the mixture for extra flavor, then stir in the broccoli with a bit of salt and pepper.
- Cover the pot and let the soup simmer on low heat for 20 to 30 minutes until the broccoli becomes tender.
- Stir in shredded cheese of your choice and let it melt into the soup.
- Decide on the soup’s texture: leave it chunky, mash it slightly with a potato masher, or puree it using a blender or immersion blender.
- Once blended, return the soup to the pot to reheat, thinning it with a splash of milk or chicken broth if needed.
- Serve the soup in a bread bowl or regular bowl, and enjoy with bread or toppings like croutons or bacon bits.
Ingredients
- Butter
- Chopped onion
- Flour
- Milk
- Half-and-half
- Broccoli
- Nutmeg (fresh or any type)
- Cheese (mild cheddar, sharp cheddar, Monterey Jack, pepper jack, goat cheese, or Gruyère, shredded)
- Salt (to taste)
- Pepper (to taste)
FAQ
- What type of cheese works best for melting in broccoli cheese soup?
- Mild or sharp cheddar is recommended, but you can also use Monterey Jack, Pepper Jack, or even a mix. For a richer taste, consider adding goat cheese or Gruyère. It’s best to shred the cheese yourself for optimal melting.
- Can I use frozen broccoli instead of fresh in this soup?
- Absolutely! Frozen broccoli florets work well in this soup and don’t need to be thawed beforehand. Simply add them in the same way you would fresh broccoli.
- Is the broccoli cheese soup meant to be chunky or smooth?
- The texture of the soup is customizable. For a chunkier soup, leave it as is. For a smoother version, use a potato masher to break down the broccoli, or puree it with a blender for a silky smooth consistency.
- How long can I store broccoli cheese soup in the refrigerator?
- When stored in an airtight container in the fridge, this soup remains fresh for up to four days. It can be reheated in the microwave or on the stove over low heat.
- Is it possible to freeze broccoli cheese soup?
- It’s not recommended to freeze this soup as creamy and cheesy soups tend to separate and become grainy once thawed. It’s better to store it in the refrigerator and enjoy it within a few days.
Tips
- When selecting cheese for your broccoli cheese soup, opt for mild or sharp cheddar, or experiment with monterey jack, pepper jack, or even goat cheese or gruyère for a richer taste. Remember to shred the cheese yourself for better melting.
- Don’t hesitate to use frozen broccoli if you have it on hand. You can add it directly to the soup without thawing, making it a convenient option for a quick meal.
- Decide the texture of your soup based on your preference. You can leave it chunky, mash it slightly with a potato masher, or puree it for a smoother consistency using an immersion blender or a regular blender.
- Utilize a bread bowl for a fun serving option by using a Kaiser roll. Simply cut off the top and hollow out the inside, then toast it briefly in the oven to make it sturdy enough to hold the soup.
Equipment
- Immersion Blender – For blending the soup directly in the pot.
- Blender – An alternative to the immersion blender for pureeing the soup.
- Nutmeg Grater – If you are using fresh nutmeg.
- Potato Masher – If you prefer a slightly chunky texture and don’t already own one.
