Broccoli Cheese Soup Recipe

Introduction

This Broccoli Cheese Soup is a comforting and creamy delight that’s perfect for chilly days. Packed with vibrant greens and rich cheddar, it’s simple to make and deliciously satisfying.

Ingredients

• 1 tbsp oil
• 1 large onion (peeled and chopped)
• 2 medium heads of broccoli (approx 450g or 1lb), chopped into small florets and finely chopped stalk
• 720 ml (3 cups) hot vegetable or chicken stock (homemade or use 2 stock cubes; bouillon for gluten free)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 100 g (1 1/2 cups) chopped kale (optional for vibrant green color)
• 200 g (2 cups) mature cheddar cheese, grated
• 60 ml (1/4 cup) double (heavy) cream
• A swirl of cream or olive oil (for serving)
• A sprinkle of black pepper (for serving)
• A hunk of fresh bread (for dipping)

Instructions

1. Step 1: Heat the oil in a large saucepan over medium heat.
2. Step 2: Add the chopped onion and fry gently for 4-5 minutes until it becomes translucent.
3. Step 3: Add the broccoli, hot stock, garlic powder, black pepper, and salt. Stir well, push the broccoli down into the liquid, bring to a boil, then simmer for 15 minutes.
4. Step 4: Stir in the chopped kale and cook for 1 more minute until it wilts but stays bright green.
5. Step 5: Remove the soup from heat and carefully blend with a hand blender until smooth.
6. Step 6: Return the soup to the heat, add the grated cheddar and cream, and stir until the cheese has melted completely.
7. Step 7: Ladle the soup into bowls. Serve topped with a swirl of cream or olive oil, a sprinkle of black pepper, and a wedge of fresh bread for dipping.

Tips & Variations

• Substitute kale with spinach for a milder flavor and equally vibrant green color.
• Use sharp or extra mature cheddar for a more intense cheesy flavor.
• For a lighter version, replace double cream with half-and-half or milk.
• To add depth, sauté a clove of minced garlic with the onion.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it directly to the stock and cook until tender, but you may need to adjust the simmering time slightly.

Is this soup suitable for vegetarians?

Yes, use vegetable stock instead of chicken stock to keep the soup vegetarian. Also, check that the cheese is made with vegetarian-friendly rennet.

Broccoli Cheese Soup Recipe

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This Broccoli Cheese Soup is a comforting, creamy, and vibrant green soup featuring fresh broccoli, kale, and mature cheddar cheese. Perfect for a cozy meal, it combines sautéed onions, hot vegetable or chicken stock, and a blend of flavorful spices. The soup is pureed to a smooth consistency, enriched with cream, and served with a swirl of cream or olive oil and freshly ground black pepper. A wedge of fresh bread makes the perfect accompaniment.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 tbsp oil
• 1 large onion (peeled and chopped)
• 2 medium heads of broccoli (approx 450g or 1lb) (chopped into small florets and any stalk chopped finely)
• 100 g (1 1/2 cups) chopped kale (optional)

Liquids and Stock

• 720 ml (3 cups) hot vegetable or chicken stock (either homemade or use 2 stock cubes with water; use bouillon for gluten free)
• 60 ml (1/4 cup) double (heavy) cream

Cheese and Seasonings

• 200 g (2 cups) mature cheddar cheese (grated)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper, plus extra for serving
• 1/4 tsp salt

To Serve

• A swirl of cream or olive oil
• A hunk of fresh bread

Instructions

1. Heat the oil: Place a large saucepan over medium heat and add the oil. Allow it to warm up enough for sautéing.
2. Sauté the onions: Add the chopped onion to the pan and cook gently for 4-5 minutes until the onions become translucent and tender, developing a mild sweetness which forms a flavor base for the soup.
3. Add broccoli and seasoning: Stir in the chopped broccoli, hot stock, garlic powder, black pepper, and salt. Push the broccoli down into the liquid to submerge it. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes until the broccoli is tender.
4. Wilt the kale: Add the chopped kale to the pot and cook for an additional minute, just enough to wilt it while retaining its vibrant green color and nutrients.
5. Blend until smooth: Remove the pot from heat. Use a hand blender to carefully blend the soup until smooth and creamy, ensuring no large chunks remain.
6. Add cheese and cream: Return the soup to low heat and stir in the grated cheddar cheese and double cream. Continue stirring until the cheese fully melts and the soup is rich and silky.
7. Serve: Ladle the soup into bowls, topping each serving with a swirl of cream or olive oil and a sprinkle of black pepper. Serve with a fresh wedge of bread for dipping.

Notes

• For a gluten-free option, use gluten-free stock or bouillon cubes.
• Adding kale is optional but enhances the soup’s color and nutritional content.
• Use mature cheddar cheese for the best flavor and melting quality.
• Adjust seasoning to taste before serving.
• The soup can be made vegetarian by using vegetable stock and ensuring the cheese is suitable.

Keywords: broccoli cheese soup, creamy broccoli soup, vegetarian soup, cheddar cheese soup, healthy soup, easy soup recipe