Description
Creamy 20-minute broccoli cheese soup delivers comfort in a bowl, blending hearty vegetables with rich, melted cheddar. Elegant simplicity meets quick kitchen magic, ensuring you savor warmth and flavor without hours of preparation.
Ingredients
Scale
Main Ingredients:
- 3 cups broccoli florets (fresh or frozen)
- 2 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
Vegetables and Aromatics:
- 1 small yellow onion, finely chopped
- 1 cup shredded carrots (optional)
- 2 cloves garlic, minced
Seasonings and Other Ingredients:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- Salt and black pepper, to taste
Instructions
- Warm a spacious cooking vessel over medium flame, melting butter until it becomes golden and fragrant.
- Introduce finely diced onions to the melted butter, allowing them to transform into a translucent, softened state within approximately 3 minutes.
- Incorporate minced garlic and briefly toast for half a minute, releasing its aromatic essence.
- Dust the surface with flour, continuously stirring to create a smooth, pale roux. Cook for 60 seconds to eliminate any raw flour undertones.
- Gradually pour milk and broth into the mixture, whisking consistently to prevent lumps and encourage a silky texture.
- Allow the liquid to reach a gentle simmer, stirring frequently until the mixture thickens slightly, approximately 5 minutes.
- Introduce broccoli florets and shredded carrots to the creamy base, letting them nestle and cook until the broccoli becomes tender yet maintains a vibrant green color.
- Reduce heat to low, then slowly integrate shredded cheddar cheese, stirring until it melts into a luxurious, smooth consistency.
- Finish by swirling in heavy cream and seasoning with salt and freshly ground black pepper to enhance the soup’s depth of flavor.
- Ladle the hot soup into serving bowls, optionally garnishing with additional cheese or fresh herbs for a delightful presentation.
Notes
- Ensure the roux is cooked properly to eliminate any raw flour taste, which can make the soup gritty and unpleasant.
- Shred the cheese yourself for a smoother, more even melt and better flavor compared to pre-shredded cheese.
- For a lighter version, substitute half-and-half for heavy cream and use low-fat cheese to reduce overall calories.
- Customize the soup by adding crispy bacon bits, roasted garlic, or swirling in some hot sauce for extra kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 421
- Sugar: 6g
- Sodium: 748mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 90mg