Broccoli And Cheddar Soup
Broccoli and Cheddar Soup is a creamy, comforting dish that combines tender broccoli with rich cheddar cheese, creating a velvety texture and robust flavor. Ideal for chilly days, this soup is perfect for family gatherings or a cozy night in.
Ingredients
Instructions
- Saute broccoli in butter over medium heat until tender.
- Sprinkle with flour and cook, stirring, for 2 minutes.
- Gradually stir in stock and milk.
- Heat just to simmering.
- Stir in cream and cheese.
- Allow cheese to melt in soup.
- Season to taste and serve with croutons.
Tips & Substitutions
For an extra depth of flavor, consider adding a clove of minced garlic when sautéing the broccoli. You can also substitute vegetable stock for a vegetarian version or use half-and-half instead of whipping cream for a lighter soup. If you're short on time, pre-cut broccoli from the store can save you prep work. Remember to taste and adjust the seasoning as needed.
Serving Suggestions
Serve the soup hot, garnished with additional grated Cheddar cheese and croutons for added texture. It pairs beautifully with a side salad or crusty bread for a complete meal. For a heartier option, consider serving it alongside Chicken Pie (Or Turkey) or a light chicken salad for a well-rounded dining experience.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much in the fridge, add a splash of milk or stock while reheating to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Cheddar Soup contains roughly 1773 calories, with 19g protein, 74g carbohydrates, and 159g fat. It is an excellent source of vitamin A (154% of the Daily Value), vitamin C (106% of the Daily Value), and calcium (61% of the Daily Value). Note that it is relatively high in sodium, at 1058mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Simply thaw and drain it before adding it to the soup. Keep in mind that frozen broccoli may cook faster, so adjust your sauté time accordingly to avoid overcooking.
Is it possible to make this soup dairy-free?
Absolutely! You can substitute the milk and cream with unsweetened almond milk or coconut milk. Use a dairy-free cheese alternative for the Cheddar cheese to keep the recipe entirely dairy-free while still enjoying the creamy texture.
How can I make this soup thicker?
To thicken the soup, you can blend a portion of it after adding the cream and cheese. Alternatively, add more flour when sautéing the broccoli, or mix a cornstarch slurry (equal parts cornstarch and water) and stir it in while simmering until you reach the desired thickness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).