Creamy broccoli cheese symphony: step-by-step guide to a rich and savory soup
What To Know
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- It can also be served as a main course with a side of bread or rice.
Indulge in the ultimate comfort food experience with our velvety broccoli cheese soup, enriched with the decadent creaminess of heavy cream. This hearty and flavorful soup is a culinary symphony that will warm your soul on chilly days.
Ingredients:
- 1 large head of broccoli, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the Broccoli:
Add the broccoli florets to the pot and cook for 3-4 minutes, or until they start to soften.
3. Pour in the Broth:
Add the chicken broth to the pot and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
4. Puree the Soup:
Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the Cream and Cheese:
Stir in the heavy cream, cheddar cheese, and Monterey Jack cheese. Cook over low heat until the cheese is melted and the soup is heated through.
6. Season to Taste:
Season the soup with salt and black pepper to your liking.
7. Garnish and Serve:
Ladle the soup into bowls and garnish with additional shredded cheese, croutons, or a drizzle of olive oil.
Tips for the Perfect Broccoli Cheese Soup:
- Use fresh broccoli: Fresh broccoli will give your soup the best flavor and texture.
- Don’t overcook the broccoli: Overcooking will make the broccoli mushy. Aim for a slightly tender texture.
- Use a good quality cheese: The quality of the cheese will directly affect the flavor of your soup. Choose a sharp cheddar and a creamy Monterey Jack.
- Don’t be afraid to experiment: Feel free to add other vegetables to your soup, such as carrots, celery, or potatoes.
- Make it ahead of time: Broccoli cheese soup tastes even better the next day. Make a large batch and enjoy it all week.
Variations:
- Add bacon: For a smoky flavor, cook some bacon and add it to the soup.
- Make it spicy: Add a pinch of red pepper flakes or cayenne pepper for a kick.
- Use a different type of cheese: Experiment with different cheeses, such as Gruyere, Parmesan, or Gouda.
- Top with your favorites: Garnish your soup with croutons, shredded cheese, or a drizzle of olive oil.
Quick Answers to Your FAQs
Q: Can I use frozen broccoli?
A: Yes, you can use frozen broccoli. Just thaw it before adding it to the soup.
Q: Can I substitute milk for heavy cream?
A: Yes, you can substitute milk for heavy cream. However, the soup will not be as rich and creamy.
Q: How do I store leftover broccoli cheese soup?
A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Q: What should I serve with broccoli cheese soup?
A: Broccoli cheese soup pairs well with sandwiches, salads, or crackers. It can also be served as a main course with a side of bread or rice.
