Broccoli and cheese, a match made in heaven—some might say it’s the Romeo and Juliet of the vegetable world, minus the tragedy. I stumbled upon this recipe during a chilly evening when I needed something cozy, but not complicated. Imagine a bowl of creamy, cheesy goodness that warms not just your stomach but your soul—this soup is like a hug in a mug!
Steps
- Melt butter in a pot and sauté chopped onions for about 3 minutes until they start becoming translucent.
- Add flour to the onions and stir, allowing it to cook for about a minute.
- Gradually pour in the milk and half-and-half while stirring continuously.
- Add a pinch of nutmeg, followed by broccoli, a light sprinkle of salt, and a generous amount of pepper.
- Cover the pot and let the soup simmer on low heat for 20 to 30 minutes until the broccoli is tender.
- Stir in your choice of cheese, such as mild cheddar, sharp cheddar, or even a mix with monterey jack or gruyère.
- Decide on the soup’s consistency: keep it chunky, mash some of the broccoli, or puree it using a blender or immersion blender.
- If the soup is too thick, add a splash of milk or chicken broth to thin it as desired.
- Serve the hot soup in bowls or bread bowls, optionally garnished with homemade croutons or bacon bits.
Ingredients
- Butter
- 1 onion, chopped
- 1/3 cup all-purpose flour
- 4 cups milk
- 2 cups half-and-half
- 4 cups broccoli florets (fresh or frozen)
- 1/4 teaspoon nutmeg
- Salt, to taste
- Black pepper, to taste
- 3 cups shredded mild cheddar cheese (or a mix of your choice: sharp cheddar, Monterey Jack, Pepper Jack, goat cheese, Gruyère)
FAQ
- What is the ideal cheese for melting in broccoli cheese soup?
- Mild or sharp cheddar are popular choices, but you can also opt for monterey jack, pepper jack, or a combination of different cheeses. For an extra indulgent soup, consider adding goat cheese or gruyère. Always shred the cheese yourself for the best melting result.
- Is it possible to use frozen broccoli in the soup?
- Yes, you can definitely use frozen broccoli. There’s no need to thaw it beforehand; simply add it in frozen as you would with fresh broccoli.
- Should broccoli cheese soup be chunky or smooth?
- The texture of the soup is up to personal preference. For a chunkier version, leave it as is. To make it smoother, mash some of the broccoli with a potato masher. For a completely smooth texture, blend the soup using a blender or immersion blender.
- How long can broccoli cheese soup be stored in the refrigerator?
- When kept in an airtight container in the fridge, broccoli cheese soup will remain good for up to four days. Reheat it in the microwave or gently on the stove.
- Can broccoli cheese soup be frozen?
- It is not recommended to freeze broccoli cheese soup. Creamy and cheesy soups often separate and turn grainy once thawed, so it’s best to store this soup in the refrigerator.
Tips
- To ensure your cheese melts smoothly into the soup, shred it yourself rather than using pre-shredded cheese. This helps achieve a creamier texture.
- Feel free to use frozen broccoli florets directly from the freezer without defrosting. It’s a convenient way to use up any frozen stash and doesn’t affect the cooking process.
- Customize the soup’s texture to your liking: keep it chunky, mash it slightly with a potato masher for a smoother consistency, or blend it entirely for a velvety finish.
- Avoid freezing this soup, as creamy and cheesy soups often separate and become grainy when thawed. Instead, store it in the refrigerator for up to four days and reheat as needed.
Equipment
- Immersion Blender – For pureeing the soup directly in the pot.
- Blender – An alternative to the immersion blender for pureeing the soup.
- Potato Masher – For breaking up the broccoli if a less smooth soup is desired.
