Broccoli Cheese Soup Recipe
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.
- 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
Scale
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
- Heat the oil: Place a large saucepan over medium heat and add the oil. Allow it to warm up enough for sautéing.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedbyemma.com/broccoli-cheese-soup-recipe/
