If you’re looking to whip up a comforting bowl of broccoli and cheese soup, you’ve come to the right place. You’ll find options that cater to different preferences, from the classic creamy version to a lighter alternative that doesn’t skimp on flavor. There’s even a recipe for those who enjoy a bit of crunch, and a vegan choice that’s equally satisfying. Plus, if you’re short on time, the Instant Pot variation promises a quick turnaround. But which recipe will best suit your taste? Let’s investigate these enticing options together.
Classic Broccoli Cheese Soup
Classic Broccoli Cheese Soup is a comforting and hearty dish that combines tender broccoli florets with a rich, creamy cheese base. Perfect for chilly days or as a hearty starter, this soup is both delicious and satisfying. With just a few simple ingredients, you can whip up a batch that will warm you from the inside out and impress your family or guests.
Ingredients:
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Cooking Instructions:
In a large pot, melt the butter over medium heat and add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
Sprinkle in the flour and stir continuously for about 2 minutes to create a roux. Gradually add the broth, whisking to combine, then bring the mixture to a boil.
Add the broccoli florets and reduce the heat, letting it simmer for about 10-15 minutes until the broccoli is tender.
Remove the pot from heat and use an immersion blender to puree the soup to your desired consistency.
Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste before serving.
Extra Tips:
For a thicker soup, allow it to simmer longer, or add more cheese for a creamier texture.
You can also customize your broccoli cheese soup by adding other vegetables like carrots or cauliflower, or by using different types of cheese for a unique flavor twist.
If you prefer a smoother soup, blend it more thoroughly, or for a chunkier texture, reserve some cooked broccoli to stir in after blending.
Serve with crusty bread for a complete meal!
Lightened-Up Broccoli Cheddar Soup
Lightened-up broccoli cheddar soup is a delicious and healthier twist on the classic comfort food. This recipe maintains the creamy, cheesy goodness we all love while incorporating nutritious ingredients to reduce calories and improve flavor. Perfect for a chilly day, this soup is easy to prepare and can be served as a main dish or a delightful appetizer.
Ingredients:
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup skim milk or unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant. Then, add the broccoli florets and pour in the broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the broccoli is tender.
Use an immersion blender to purée the soup to your desired consistency, stirring in the skim milk and shredded cheddar cheese until melted and creamy.
If you prefer a thicker soup, mix the cornstarch with a little water and stir it into the pot, cooking for an additional 5 minutes.
Extra Tips:
For added flavor, try incorporating a pinch of nutmeg or cayenne pepper to the soup, which complements the cheddar nicely.
If you’re looking to boost the nutritional profile, consider adding other vegetables like carrots or cauliflower.
This soup can also be made ahead of time and stored in the fridge for up to three days, or frozen for later use.
Reheat gently on the stove, adding a splash of milk if it thickens too much upon reheating.
Enjoy your lightened-up broccoli cheddar soup with a slice of whole-grain bread for a complete meal!
Broccoli Cheese Soup With Bacon
Broccoli Cheese Soup with Bacon is a delightful twist on the classic recipe, combining the rich flavors of cheese and the savory crunch of bacon for a comforting meal. This soup is perfect for chilly days or when you crave something hearty and satisfying. The addition of crispy bacon not only improves the flavor but also adds a wonderful texture that raises this dish to new heights.
Ingredients:
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: croutons or additional cheese for garnish
To prepare the soup, start by cooking the chopped bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté until translucent, then stir in the minced garlic and cook for another minute. Add the broccoli florets and broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 10-15 minutes until the broccoli is tender.
Use an immersion blender to puree the soup to your desired consistency, then return it to low heat and stir in the heavy cream and shredded cheese until melted. Finally, mix in the cooked bacon, and season with salt and pepper to taste.
For the best flavor and texture, consider using freshly grated cheese rather than pre-shredded cheese, as it melts more smoothly. Additionally, if you prefer a thicker soup, you can blend a portion of the broccoli before adding the cream and cheese.
Don’t forget to reserve some crispy bacon for garnish, along with a sprinkle of extra cheese or croutons for added crunch. Enjoy your delicious broccoli cheese soup with bacon!
Vegan Broccoli Cheese Soup
Vegan Broccoli Cheese Soup is a creamy and comforting dish that brings together the wholesome goodness of broccoli with a delightful cheesy flavor, all without any dairy. This soup is perfect for chilly days or when you need a nutritious and satisfying meal.
Made with simple vegan ingredients, it’s easy to prepare and can be enjoyed by everyone, including those who follow a plant-based diet.
Ingredients:
- 2 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup cashews, soaked for at least 2 hours
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: 1 tablespoon lemon juice for extra flavor
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant. Next, add the broccoli florets and vegetable broth, bringing it to a boil.
Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the broccoli is tender.
Meanwhile, drain the soaked cashews and place them in a blender along with the nutritional yeast, turmeric, paprika, salt, and pepper.
Pour in a cup of the hot soup broth and blend until smooth.
Pour the blended mixture back into the pot, stir well, and cook for an additional 5 minutes until heated through.
If desired, add lemon juice before serving.
Extra Tips:
For a thicker soup, blend in more cashews or reduce the amount of broth.
If you prefer a chunkier texture, reserve some broccoli florets and add them back to the soup after blending.
Feel free to customize the flavor by adding spices like cayenne pepper for heat or fresh herbs like thyme or basil for added freshness.
This soup can also be stored in the refrigerator for up to 4 days and reheats beautifully, making it perfect for meal prep!
Instant Pot Broccoli Cheese Soup
Instant Pot Broccoli Cheese Soup is a quick and comforting dish that captures the rich flavors of broccoli combined with creamy cheese. Perfect for a chilly day or as a satisfying meal prep option, this soup isn’t only easy to make but also packed with nutrients.
The Instant Pot greatly reduces cooking time, allowing you to enjoy a warm bowl of this delicious soup in no time, making it a great choice for busy weeknights or gathering with family and friends.
Ingredients:
- 4 cups fresh or frozen broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon olive oil or butter
Instructions:
Start by setting the Instant Pot to sauté mode and adding the olive oil or butter. Once melted, add the diced onion and garlic, sautéing until they’re translucent and fragrant.
Then, add the broccoli florets, broth, salt, pepper, and paprika, stirring to combine. Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
After the cooking time is up, perform a quick release of the pressure. Once the steam has released, carefully open the lid and stir in the heavy cream and shredded cheddar cheese until fully melted and creamy.
Extra Tips:
For an extra layer of flavor, consider adding a pinch of cayenne pepper or a splash of hot sauce to give the soup a bit of a kick.
You can also blend a portion of the soup using an immersion blender for a creamier texture or leave it chunky for a heartier bite.
Feel free to customize your cheese selection; a mix of cheddar and Gruyère or Monterey Jack can enhance the flavor profile.
Finally, garnishing with croutons or additional cheese on top before serving can add a delightful crunch and richness to your soup. Enjoy!