Get ready to dive into the creamiest, most comforting soup you'll ever taste! Nancy's Broccoli Cheese Soup is about to become your new obsession, promising to transform an ordinary meal into a culinary masterpiece that will have your family begging for seconds. This isn't just another soup recipe – it's a creamy, cheesy adventure that combines the nutritious goodness of broccoli with the indulgent richness of cheddar cheese, creating a dish that's both wholesome and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion, mince the garlic, and cut the broccoli into small florets. This will help the broccoli cook evenly and blend well into the soup.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Next, add the minced garlic to the pot with the onions. Sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the garlic is fragrant, add the broccoli florets to the pot. Stir to combine with the onions and garlic. Cook for about 3-4 minutes, allowing the broccoli to soften slightly.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the broccoli is tender.
- After the broccoli is tender, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it, leaving some broccoli pieces intact.
- Once blended, stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is fully melted and incorporated into the soup.
- Season the soup with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
- Let the soup simmer for an additional 5 minutes to ensure everything is heated through and the flavors meld together. Stir occasionally to prevent sticking.
- Once ready, remove the pot from heat. Serve the soup hot in bowls, garnishing with extra shredded cheese or a sprinkle of black pepper if desired.
- Enjoy your delicious Nancy's Broccoli Cheese Soup with crusty bread or crackers on the side!
Tips
- Choose Fresh Ingredients: Use fresh broccoli florets and high-quality cheddar cheese for the best flavor and texture.
- Consistency is Key: When blending, you can control the soup's texture. For a completely smooth soup, blend everything. For a chunkier version, leave some broccoli pieces whole or partially blend.
- Cheese Melting Trick: Add cheese off the heat to prevent separation and ensure a smooth, creamy consistency.
- Avoid Overcooking: Be careful not to overcook the broccoli – you want it tender but still vibrant green.
- Seasoning Secrets: Start with a little salt and pepper, then taste and adjust. The chicken broth and cheese already add some saltiness.
- Make-Ahead Friendly: This soup can be stored in the refrigerator for 3-4 days, making it perfect for meal prep.
- Serving Suggestions: Pair with crusty bread, croutons, or top with extra cheese for added texture and flavor.
- Customize Your Soup: Feel free to add a dash of nutmeg or some red pepper flakes for an extra flavor kick.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 15g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 90mg
