Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the flour and stir constantly for 1-2 minutes until the mixture turns golden brown.
4. Gradually whisk in the chicken or vegetable broth, making sure there are no lumps.
5. Add the broccoli florets and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the broccoli is tender.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the shredded cheddar cheese until melted.
9. Stir in the heavy cream and season with salt and pepper to taste.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking, serve hot.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 18g
Protein: 17g
Sodium: 800mg
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar.
- If you don't have heavy cream, you can use half-and-half or milk instead.
Variations:
- Add cooked chicken or ham for a heartier soup.
- Use cauliflower instead of broccoli for a different flavor.
- Add some diced potatoes for extra texture.
Tips and tricks:
- Be sure to puree the soup until it's completely smooth for the creamiest texture.
- If the soup is too thick, you can add more broth or cream to thin it out.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the soup cool completely and then transfer it to a freezer-safe container. It will keep for up to 3 months.
Reheating instructions:
- To reheat the soup, simply heat it up in a pot over medium heat until it's hot and bubbly.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of shredded cheese on top.
- Garnish with some chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a crusty bread or crackers for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
- If the soup is too thin, you can add more cheese or flour to thicken it up.
- If the soup is too thick, you can add more broth or cream to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Broccoli and cheese soup has been a popular dish in the United States since the 1970s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Cheesy, Savory, Rich, Comforting