This post may contain affiliate links. Read my full disclosure policy. Rich but not heavy, this cheesy broccoli soup will get you through the fall and winter. This cheesy cream of broccoli soup is surprisingly easy to make. Unlike many versions of broccoli cheese soup, which are more cheese sauce than broccoli, it’s a lovely green color and it tastes like fresh broccoli. The soup is rich but not heavy, but feel free to replace the heavy cream with half-and-half or cut back on the cheese if you’d like to make it lighter. Just be sure to use a quality block of Cheddar and grate it yourself; the pre-shredded stuff is mixed with an anti-caking agent that will negatively impact the texture of the soup. Enjoy the soup with crusty bread as an appetizer or light meal, or pair it with a sandwich or salad for lunch or dinner. The recipe is modestly adapted from Cook’s Country. What You’ll Need To Make Cream of Broccoli Soup with CheddarStep-by-Step InstructionsMelt the butter in a large pot or Dutch oven over medium heat, and add the onion and garlic. (Note that the garlic need only be smashed and peeled, rather than minced, as leaving it in large pieces prevents it from burning, and it all gets puréed in the end anyway.) Cook until soft, 4 to 5 minutes; do not brown. Add the broccoli stems, broth, water, salt, and pepper. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes. Stir in florets, cream, and nutmeg. Continue cooking until the florets are tender, about 5 minutes. Using a hand-held immersion blender, purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Add 1-1/2 cups of the cheese. Stir until melted. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and sprinkle with the remaining cheese. (The soup can be refrigerated for up to 3 days. Reheat gently over medium heat until hot.) How To Freeze Broccoli Soup with CheddarAlthough soups made with dairy products are more likely to have flavor and texture changes when frozen, this cream of broccoli soup freezes well. For best results, allow the soup to cool completely, then pour into plastic containers, leaving an inch or two of space at the top to give the soup room to expand as it freezes. Seal the containers and freeze for up to 2 months. When ready to serve, thaw the soup overnight in the refrigerator and reheat in a saucepan over medium-low heat, stirring frequently, until warmed through. You May Also Like
Rich but not heavy, this cheesy broccoli soup will get you through the fall and winter. Ingredients
Instructions
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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes:
CommentsFebruary 23, 2022 What is cream of broccoli made of?Broccoli: But of course! We'll peel the stems, cut them into pieces, and simmer them until tender enough to blend. Before blending, we'll add the chopped florets and cook until they're bright green. Unsalted butter: Since butter is a semisolid form of cream, it's right at home in this soup.
How do you make brocoli soup?Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender. Add broccoli and broth, cover, and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full.
How do you make cream soup?Ways to Make Soups Creamier. Add Cream: Let's get the obvious one out of the way. ... . Puree a Few Cups: Blend just a cup or two of your soup with a stick blender or in a food processor — not the whole batch, though. ... . Add Stale Bread: A few slices of bread also help make a soup creamy.. How can I thicken my cream of broccoli soup?Add Flour Or Cornstarch
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
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