This Broccoli Cheese Soup is the ultimate comfort food for chilly days. Creamy, cheesy, and packed with tender broccoli, it’s perfect for warming up and enjoying a hearty meal. Whether served with crusty bread or crispy croutons, this soup is a delightful and satisfying choice for any time of the year.
Ingredients
- 4 cups fresh broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for a richer soup)
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Crusty bread or croutons (for serving)
Directions
Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
Make the Roux:
- Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the broth, ensuring there are no lumps, and bring the mixture to a simmer.
Add the Broccoli:
- Add the broccoli florets to the pot.
- Simmer for 10-15 minutes, until the broccoli is tender.
Add the Cheese:
- Stir in the milk (or half-and-half) and bring the soup back to a gentle simmer.
- Gradually add the shredded cheddar and Parmesan cheeses, stirring until melted and the soup is smooth.
Serve:
- Season the soup with salt, pepper, and a pinch of ground nutmeg (if using).
- Ladle the soup into bowls and serve with crusty bread or croutons.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Smooth Soup: Blend part or all of the soup using an immersion blender for a smoother texture before adding the cheese.
- Additional Veggies: Add carrots or cauliflower for extra nutrients and flavor.
- Spicy Kick: Incorporate a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Different Cheeses: Substitute with your favorite cheese like Gruyère or Gouda for a unique flavor.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. You may need to add a bit of milk or broth to adjust the consistency.
10 FAQs
- Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Just be sure to thaw and drain it before adding to the pot. - Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and reheat it when ready to serve. - How can I make this soup gluten-free?
Use a gluten-free flour blend to make the roux, or use cornstarch as a thickening agent instead. - Can I substitute the heavy cream with something lighter?
Yes, whole milk or a combination of milk and half-and-half can be used for a lighter version. - What if I don’t have an immersion blender?
You can use a regular blender in batches, but be careful as the soup will be hot. - Can I add meat to this soup?
Yes, cooked chicken or bacon can be added for extra protein. - How do I prevent the cheese from clumping?
Gradually add the cheese to the soup and stir continuously to ensure it melts evenly. - Can I use low-sodium broth?
Yes, low-sodium broth is a good option if you prefer to control the salt content. - How can I thicken the soup more?
If you prefer a thicker soup, you can add more flour to the roux or blend part of the soup. - What is the best way to serve this soup?
Serve with crusty bread or croutons for added texture and flavor.
Conclusion
This Broccoli Cheese Soup is a comforting and creamy dish that’s perfect for chilly days or any time you need a warm and satisfying meal. With its rich cheese flavor and tender broccoli, it’s a delightful way to enjoy a classic soup. Whether you make it ahead of time or serve it fresh, it’s sure to be a hit with everyone at your table. Enjoy the cozy warmth and delicious taste of this homemade soup!
PrintCheesecake Stuffed Baked Apples
- Total Time: 45 minutes
Description
Indulge in the sweet and creamy goodness of Cheesecake Stuffed Baked Apples, a delightful dessert that combines the classic flavors of cheesecake with the warmth of baked apples. Perfect for autumn gatherings or any time you’re craving something special!
Ingredients
- For the Apples:
- 6 firm apples (such as Granny Smith or Honeycrisp)
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (plus extra for sprinkling)
- 1 tablespoon lemon juice
- For the Crumb Topping:
- 1/2 cup graham cracker crumbs
- 3 tablespoons butter, melted
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Apples:
- Wash and core the apples, leaving the bottom intact to create a well.
- Make the Cheesecake Filling:
- In a bowl, mix the cream cheese, granulated sugar, vanilla extract, and a pinch of ground cinnamon until smooth.
- Stuff the Apples:
- Fill each apple with the cheesecake mixture, pressing down gently to pack it in.
- Prepare the Crumb Topping:
- In a separate bowl, combine the graham cracker crumbs, melted butter, and a sprinkle of ground cinnamon.
- Top the Apples:
- Spoon the graham cracker mixture over the stuffed apples, pressing lightly to adhere.
- Bake:
- Place the stuffed apples in a baking dish and drizzle with lemon juice.
- Bake for 25-30 minutes, or until the apples are tender and the cheesecake filling is set.
- Cool and Serve:
- Let the apples cool slightly before serving.
- Enjoy:
- Enjoy your decadent cheesecake stuffed baked apples!
Notes
These baked apples are best served warm and can be paired with a scoop of vanilla ice cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes