As the weather cools down, there’s nothing quite like a warm, comforting bowl of broccoli cheese soup to brighten up your day. I’ve always been a fan of this classic dish, and today, I’m excited to share my quick and easy recipe with you. This soup is not only delicious, but it’s also incredibly easy to make, requiring just a few simple ingredients and about 30 minutes of your time.
Why You’ll Love It
- Quick and Easy: This recipe is perfect for busy days when you need a meal that’s both satisfying and fast.
- Nutritious: Packed with broccoli, this soup is a great way to get your daily dose of vitamins and fiber.
- Customizable: Feel free to add your favorite spices or vegetables to make it your own.
Quick Facts
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Serving Size: 4 servings
Ingredients
- 5 tablespoons butter
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 cup broccoli stems, chopped (optional)
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup half-and-half
- 2 cups chicken broth
- 2 cups broccoli florets
- 1 large carrot, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 8 ounces extra-sharp cheddar cheese, grated
How to Make It
- Sauté the Aromatics: In a large pot, melt 3 tablespoons of butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Make the Roux: Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
- Add Liquids and Vegetables: Gradually whisk in the milk, half-and-half, and chicken broth. Add the broccoli, carrot, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Finish with Cheese: Remove the pot from the heat and stir in the grated cheddar cheese until melted and smooth.
Serving Suggestions
- Serve hot, topped with additional grated cheese and crusty bread on the side.
- Add a sprinkle of paprika or a dollop of sour cream for extra flavor.
Tips for Customization
- Spice It Up: Add a pinch of cayenne pepper for a spicy kick.
- Veggie Boost: Include diced celery or bell peppers for added texture.
- Cheesy Variations: Experiment with different types of cheese, like Monterey Jack or Gruyère.
Nutritional Information (Approximate per serving)
- Calories: 350
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 400mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 5g
- Protein: 15g
FAQs
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup up to the point before adding the cheese. Refrigerate or freeze it, then reheat and add the cheese just before serving.
Q: How do I prevent the cheese from separating?
A: Always add cheese off the heat and stir slowly to prevent separation. If reheating, do so over low heat, stirring occasionally.
Q: Can I use frozen broccoli?
A: Yes, frozen broccoli works well. Just thaw it first and squeeze out excess water before using. Enjoy your delicious homemade broccoli cheese soup! Whether it’s a cozy night in or a quick lunch, this recipe is sure to become a favorite.
