Broccoli-Cheddar Soup(This Will Serve 6 To 8 People)
A comforting, creamy broccoli-cheddar soup with rich flavors of sharp cheddar, tender broccoli, and aromatic vegetables. Perfect for cozy family dinners or casual gatherings, this soup offers a velvety texture and savory taste that appeals to all ages seeking warmth and hearty goodness.
Ingredients
Instructions
- Place chicken broth, pureed onion, pureed celery, minced garlic, and diced broccoli in a pot and bring to a boil.
- Cook until the broccoli is tender.
- Prepare a roux by melting butter and stirring in flour; cook for 10 minutes.
- Gradually add the roux to the simmering stock, stirring with a whisk until the mixture thickens.
- Reduce heat and cook low for an additional 10 minutes.
- Add the cream and grated Cheddar cheese gradually, stirring until the cheese melts completely.
- Season with salt and white pepper to taste before serving.
Tips & Substitutions
For a creamier texture, you can blend the soup after cooking. If you want to lighten it up, substitute half the cream with vegetable broth or use low-fat milk instead. Adding a pinch of nutmeg enhances the flavor nicely. You can also incorporate other vegetables like carrots or cauliflower for added nutrition, similar to what you might find in American recipes.
Serving Suggestions
This Broccoli-Cheddar Soup pairs beautifully with crusty bread or a fresh garden salad. For a complete meal, consider serving it alongside Della Mae's Chicken and Dumplings for a cozy dinner. A sprinkle of extra cheese on top before serving adds a delightful touch.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Cheddar Soup(This Will Serve 6 To 8 People) contains roughly 749 calories, with 6g protein, 27g carbohydrates, and 69g fat. It is a good source of protein (11% of the Daily Value) and vitamin C (10% 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, you can use frozen broccoli in this recipe. Just make sure to thaw and drain it before adding to the soup. Frozen broccoli is often blanched, which means it will cook faster than fresh, so adjust your cooking time accordingly.
Is it possible to make this soup vegan?
Absolutely! Substitute the chicken broth with vegetable broth, use a vegan butter alternative, and replace the cream with coconut milk or a cashew cream. For the cheese, look for plant-based cheese options to maintain the cheesy flavor without dairy.
How can I make the soup spicier?
For a spicier kick, consider adding a pinch of red pepper flakes or a dash of hot sauce while cooking. You can also sauté some chopped jalapeños with the garlic to infuse the soup with heat. Adjust the amount according to your spice preference.
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).