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Homestyle Broccoli Cheese Soup pinterest

Homestyle Broccoli Cheese Soup

This velvety concoction combines fresh broccoli, sharp cheddar, and aromatic seasonings into a bowl of liquid gold. The perfect balance of nutritious vegetables and indulgent creaminess makes it the ultimate antidote to chilly evenings.
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Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: Broccoli Cheese Soup, Cheddar Soup, Homestyle Soup, Creamy Soup, Vegetable Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 310kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Immersion blender or standard blender
  • Wooden Spoon
  • Whisk

Ingredients

Base Ingredients

  • 4 tablespoons unsalted butter substitute: olive oil for a lighter version
  • 1 medium onion finely diced (about 1 cup)
  • 2 cloves garlic minced (substitute: 1/2 teaspoon garlic powder)
  • 1/4 cup all-purpose flour substitute: rice flour for gluten-free option
  • 2 cups chicken broth substitute: vegetable broth for vegetarian option
  • 2 cups whole milk substitute: almond milk for dairy-sensitive diets

Vegetables & Cheese

  • 4 cups fresh broccoli florets chopped (about 2 medium heads)
  • 1 large carrot finely shredded
  • 2 cups sharp cheddar cheese freshly grated

Seasonings & Finishing

  • 1/2 cup half-and-half substitute: coconut cream for dairy-free alternative
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg the secret ingredient that elevates the flavor profile
  • 1/4 teaspoon dried thyme

Instructions

  • In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam slightly. Add the diced onions and sauté for 4-5 minutes until they become translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  • Sprinkle the flour over the sautéed aromatics, stirring constantly to prevent burning. Cook this mixture for 1-2 minutes until it forms a golden paste and the raw flour smell dissipates.
  • Gradually whisk in the chicken broth, creating a smooth mixture before each new addition. Once incorporated, slowly add the milk while continuing to whisk.
  • Add the chopped broccoli florets and shredded carrots to the pot, along with the salt, pepper, and dried thyme. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the broccoli is tender when pierced with a fork.
  • Use an immersion blender to puree the soup to your desired consistency directly in the pot. Alternatively, transfer portions to a standard blender and pulse carefully.
  • Reduce heat to low and add the grated cheddar cheese in small handfuls, stirring after each addition until completely melted. Stir in the half-and-half and nutmeg, then taste and adjust seasonings if needed. Allow the soup to heat through without boiling.

Notes

Pro Tips:
- Add a pinch of salt during the onion sautéing stage to help release moisture and natural sugars.
- For a soup with more texture, reserve 1 cup of the cooked broccoli florets before blending.
- Tossing the grated cheese with 1 teaspoon of cornstarch before adding prevents clumping.
- Pre-shredded cheese contains anti-caking agents that affect smoothness, so grate your own for best results.
- When blending hot liquids, always start on low speed and ensure proper ventilation.

Nutrition

Calories: 310kcal | Carbohydrates: 16g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 560mg | Fiber: 3g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 120mg | Calcium: 35mg
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