If you're looking for a comforting bowl of goodness, this Quick and Easy Broccoli Cheese Soup is just the ticket! I remember one chilly evening when my son Jake came home from school, and the first thing he said was, 'Mom, can we have that cheesy broccoli soup again?' It warms my heart to see how much he loves it, and I know your family will too.
Why You’ll Love It
- It's super simple to whip up in under 30 minutes.
- You can customize it with your favorite cheese.
- It’s a great way to sneak in some veggies for the kids.
Pure Comfort
This soup is pure comfort in a bowl. The creamy texture and cheesy flavor make it irresistible, and it’s perfect for dipping warm bread.
What You Need
- 2 cups 2 cups broccoli florets – Fresh or frozen works well.
- 1 1 medium yellow onion, diced – Adds sweetness to the soup.
- 2 cloves 2 cloves garlic, minced – For a lovely aromatic flavor.
- 4 cups 4 cups vegetable broth – Chicken broth can be used as a substitute.
- 1 cup 1 cup heavy cream – For a rich and creamy texture.
- 8 oz 8 oz cheddar cheese, shredded – Feel free to use a mix of your favorite cheeses.
- to taste Salt and pepper to taste – Adjust according to your preference.
Time to Cook
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made ahead and reheated.
Steps to Make It
- Start by heating a large pot over medium heat. Add the diced onion and cook until it's translucent, about 5 minutes. You’ll know it’s ready when it smells sweet and looks soft.
- Next, stir in the minced garlic and cook for another minute. The aroma will fill your kitchen, making it hard to resist.
- Add the broccoli florets and pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. The broccoli should be tender but still bright green.
- Once the broccoli is cooked, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer it to a blender in batches. Just watch out for splatters!
- Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup is creamy. You’ll see it transform into a beautiful golden color.
- Season with salt and pepper to taste. Give it a taste test; it should be cheesy and comforting. If it needs a little more flavor, don’t hesitate to add more seasoning!
- Serve the soup hot, garnished with extra cheese or some croutons if you like. It’s perfect for dipping some crusty bread.
Make It Perfect
- For a lighter version, you can substitute half-and-half for heavy cream.
- If you want a bit of spice, add a pinch of cayenne pepper while cooking.
- This soup pairs wonderfully with a side salad for a complete meal.
Mix It Up
- Add cooked chicken or turkey for a heartier soup.
- Try using different cheeses like gouda or pepper jack for a unique twist.
- Incorporate other veggies like carrots or cauliflower for added nutrition.
Perfect Partners
- Serve with crusty bread or garlic bread.
- A simple green salad complements this soup beautifully.
- Pair it with a light white wine for an adult twist.
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FAQs
Can I make this soup ahead of time?
Absolutely! Just store it in the fridge and reheat when you’re ready to enjoy.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze broccoli cheese soup?
Yes, it freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container.
What can I substitute for broccoli?
You can use cauliflower or spinach for a different flavor.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and cheese.
Conclusion
This Quick and Easy Broccoli Cheese Soup is sure to become a family favorite. With its creamy texture and cheesy goodness, you'll be making it again and again. So grab your ingredients and get cooking; your family will thank you!
Quick and Easy Broccoli Cheese Soup Recipe
Equipment
- Large Pot
- immersion blender
- Blender
Ingredients
Main
- 2 cups broccoli florets Fresh or frozen works well
- 1 medium yellow onion diced, adds sweetness to the soup
- 2 cloves garlic minced for aromatic flavor
- 4 cups vegetable broth Chicken broth can be used as substitute
- 1 cup heavy cream for rich and creamy texture
- 8 oz cheddar cheese shredded, can use a cheese mix
- salt and pepper to taste, adjust as preferred
Instructions
- Heat a large pot over medium heat and cook the diced onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until aromatic.
- Add broccoli florets and pour in vegetable broth. Bring to a gentle boil, then simmer for about 10 minutes until broccoli is tender.
- Puree the soup until smooth using an immersion blender or transfer in batches to a blender carefully.
- Stir in heavy cream and shredded cheddar cheese until cheese melts and soup is creamy.
- Season with salt and pepper to taste and adjust seasoning as needed.
- Serve hot, optionally garnished with extra cheese or croutons, perfect for dipping with crusty bread.