Broccoli and cheddar: a match made in culinary heaven, right? This soup, oh, it’s like wrapping yourself in a warm, cheesy blanket on a chilly evening. I swear, even my finicky neighbor who insists pineapple belongs on pizzas couldn’t resist a second bowl.
Steps
- Melt butter in a pot over medium heat and sauté chopped onions until they start to become translucent, which should take about 3 minutes.
- Add flour to the pot, stirring it into the onions, and let it cook briefly for about a minute.
- Gradually pour in the milk while stirring, followed by the addition of half-and-half.
- Sprinkle in a bit of nutmeg for added flavor, then add broccoli and season lightly with 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, such as cheddar or gruyère, allowing it to melt into the soup.
- Decide on your preferred consistency: leave the soup chunky, mash it with a potato masher, or puree it using a blender or immersion blender.
- If you blended the soup, return it to the pot and reheat, adding a splash of milk or chicken broth if needed for thinning.
- Serve the soup hot, optionally in a bread bowl or alongside crusty bread for dipping. Enjoy your homemade broccoli cheese soup!
Ingredients
- Butter
- 1 chopped onion
- Flour
- Milk
- Half-and-half
- Broccoli
- Nutmeg (fresh or ground)
- Cheese (mild cheddar, sharp cheddar, monterey jack, pepper jack, goat cheese, or gruyère)
- Salt
- Pepper
FAQ
- What type of cheese is best for melting in broccoli cheese soup?
- Mild or sharp cheddar is recommended, but you can also experiment with monterey jack, pepper jack, or a blend of cheeses. Adding goat cheese or gruyère can make the soup extra creamy. For the best melting results, shred the cheese yourself.
- Can frozen broccoli be used in broccoli cheese soup?
- Yes, frozen broccoli works well in this soup. There’s no need to thaw it beforehand; simply add it to the soup as you would fresh broccoli.
- What is the texture of broccoli cheese soup?
- The texture can be customized to your liking. For a chunky soup, leave it as is. For a smoother texture, use a potato masher to break up some of the broccoli, or blend it for a very smooth consistency.
- How long does broccoli cheese soup last in the refrigerator?
- When stored in an airtight container, broccoli cheese soup can stay fresh in the refrigerator for up to four days. Reheat it gently 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. Creamy and cheesy soups often separate and become grainy after freezing and thawing, so it’s best to store it in the fridge instead.
Tips
- Shred Your Own Cheese: For the best melting results, shred the cheese yourself instead of using pre-shredded varieties. This helps achieve a smoother soup texture.
- Adjust the Consistency: Depending on your preference, you can leave the soup chunky, mash it slightly with a potato masher, or puree it for a smoother consistency using a blender or an immersion blender.
- Use Frozen Broccoli: Frozen broccoli can be used directly in the soup without needing to defrost it first, saving time and effort.
- Serve Creatively: Consider serving the soup in a bread bowl or with homemade croutons and bacon bits for added flavor and texture.
Equipment
- Immersion Blender – Useful for pureeing the soup directly in the pot for a smooth consistency.
- Blender – An alternative to the immersion blender for pureeing the soup in batches.
- Nutmeg Grater – If using fresh nutmeg, a small grater or microplane is needed to grate it.
- Soup Pot – A large, quality soup pot if you don’t already have one suitable for making soups.
