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Whip up this velvety Broccoli Cheese Soup that'll wrap you in comfort with every spoonful. Combine a silky cheese base with tender broccoli florets and crunchy carrots. It's a snap to prepare and always a crowd-pleaser. I've got tricks to help your soup come out fantastic every single time.
Reasons To Love This Soup
This soup fits perfectly on any chilly evening when you're craving something cozy and satisfying. It needs ingredients you'll spot easily at your local market. The cheese base gets extra depth from a splash of hot sauce and Worcestershire, taking it way beyond ordinary cheese soup. Kids won't fuss about eating veggies when they're swimming in this tasty bowl.
What You Need
- Butter: Adds richness
- Yellow Onion: Diced finely
- Garlic: Use fresh cloves
- Worcestershire: Brings umami notes
- Hot Sauce: Just enough for kick
- Flour: Creates thickness
- Chicken Broth: Forms the foundation
- Half and Half: Brings creaminess
- Broccoli: Chopped into bits
- Carrots: Sliced thinly
- Cheddar: Opt for sharp variety
- Parmesan: Enhances depth
- Spices: Mustard powder, pepper, paprika
- Nutmeg: Just a tiny amount
How to Make It
- Prep Work:
- Shred cheese yourself for better melting. Chop everything before you turn on the stove.
- Begin Base:
- Drop butter into large pot until melted. Cook diced onions until they soften, around 5 minutes. Keep them moving.
- Add Flavors:
- Toss in garlic, Worcestershire, hot sauce, and seasonings. Let cook 1 minute. Sprinkle flour, keep stirring 2 more minutes.
- Create Broth:
- Gradually add broth while constantly stirring. Pour in half and half. Let it barely simmer, then cook 5-7 minutes until it thickens.
- Add Veggies:
- Drop in broccoli and carrots. Cover partially, simmer 10 minutes until they're tender but still have some bite.
- Texture Time:
- Want it less chunky? Blend portion with immersion blender. Leave some pieces for interesting texture.
- Finish With Cheese:
- Lower heat. Add cheese gradually while stirring until completely smooth. Go slow or you'll get stringy results.
- Final Touches:
- Sample your creation. Add salt or pepper if needed. Serve while hot.
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Ultimate Comfort Dish
This soup hits the spot when it's freezing outside. The melty cheese and tender broccoli pieces really lift your spirits. It's done in under 60 minutes - perfect after a tough day. It'll fill your belly without weighing you down. Grab some crusty bread on the side for the full experience.
Make it Thick
The butter-flour combo works magic for thickness and smoothness. Pour your broth in gradually while mixing to avoid any clumps. Keep that spoon moving until everything's velvety. Takes patience but totally transforms your soup. Think of a rich gravy but way more luxurious.
Best Cheese to Use
Skip pre-shredded bags and grate your own - store-bought doesn't melt properly. Go for sharp cheddar for maximum flavor punch. A handful of parmesan really boosts the taste profile. Remember to melt your cheese gently or you'll end up with a grainy mess.
Making it Perfect
Give your soup time to simmer and thicken properly. Don't fully cover your pot - this lets steam escape. Keep scraping the bottom to prevent sticking. Make sure broccoli pieces aren't too big for even cooking. Always taste as you cook.
Saving Leftovers
This soup stays good in your fridge for three days in an airtight container. You can also freeze it up to three months. When you're ready to eat, warm it slowly and stir frequently. If it seems too thick after storage, just add a bit of milk while reheating.
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Frequently Asked Questions
- → Is frozen broccoli okay to use?
Yep, it works alright. Just toss it in straight from the freezer. It'll need a bit less cook time. The taste should still be solid. Just don’t let it get too mushy.
- → Can I switch up the cheese?
Sure thing! Any that melt nicely should be good. Mixing cheeses can be really fun. Strong ones add a nice punch. Use freshly grated stuff for the best results.
- → Need a wheat-free option?
Go for a gluten-free flour blend. Rice flour also does the trick. Check the broth to make sure it’s okay. It'll still thicken up! Maybe add a touch more spice.
- → What about leftovers?
Pop them in an airtight container. They'll be good for about three days in the fridge. When reheating, go slow and stir while warming. You can always splash in a little milk to loosen it up.
- → Will vegetable broth work?
For sure! The broth might need a bit more salt, but it stays rich and delicious. Plus, it keeps it vegetarian. Honestly, it’s even tastier the next day.
- → Soup turned out too thick?
No worries. Pour in some more broth a little at a time, stirring as you go. Just be careful not to boil! You’ll fix it up in no time.
- → How do I take it somewhere?
Keep it warm by wrapping it up well. Bring some extra broth just in case. Heat it gently when you get there. Carry the cheese separately and cold. Always good to have a backup plan.
- → Gotta make it super quickly?
If you're short on time, buy pre-chopped broccoli. Have everything set and ready to go. Cook it all in a single pot for convenience. It’ll still taste great.
- → How do I make a big batch?
Doubling it works, but you’ll need a larger pot. It might take a bit longer to cook, so watch how much cheese you’re using. Stir more often to keep it even.
- → How do I get a stronger taste?
Add minced garlic or experiment with herbs. Make sure to season at every step. Even a little nutmeg works wonders. Don’t leave the salt out.
- → Why isn’t the cheese melting?
Could be the heat was too high. Make sure to grate the cheese finely and add it slowly. Keep stirring as it melts. Fresh cheese makes all the difference.
- → What if kids don’t like the broccoli pieces?
Blend it until it’s super smooth. You can strain it as well if needed. Thin it out a bit, and toss in more cheese. It’ll still be a win for them.
Conclusion
If you liked this, try baked cheesy broccoli or go for a veggie-and-cheese tart. Both are just as tasty.