The Best Broccoli Cheddar Soup Recipe You’ll Ever Taste
If you haven’t discovered the wonder of broccoli cheddar soup yet, you’re missing out on one of the best soups out there. This creamy, comforting broccoli Cheddar soup has been a family favorite in our home since I was little, and it’s always been my go-to whenever we have a potluck to attend. It’s also fantastic if you want to treat yourself to something special at home after work or school.
2 tablespoons olive oil 1 small onion, chopped 3 cloves garlic, minced 1/2 teaspoon fresh rosemary, finely chopped 2 tablespoons flour 2 cups broccoli florets 4 cups chicken broth 1 cup low-fat milk (1%) 10 ounces cheddar cheese Instructions: Heat oil in a large saucepan over medium heat.
Add onion and garlic; cook for 3 minutes or until onions are translucent. Add rosemary; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Stir in broccoli, broth, and milk. Bring to a boil; reduce heat to low. Simmer for 15 minutes or until broccoli is tender.
Remove from heat; add cheese, stirring until melted. Season with salt and pepper, if desired. Serve immediately. Enjoy! We all know how good broccoli cheddar soup is for us, but what about broccoli soup? I found a recipe that was delicious and easy to make at home. I was surprised by how much my family loved it.
It’s perfect on cold winter days when you want something warm and comforting to eat. The broccoli blends perfectly with other ingredients like onions, garlic, rosemary, buttery cheddar cheese, and seasoned chicken stock. Everyone loved it so much they didn’t even notice there wasn’t any meat added.
This broccoli cheddar soup is also great as leftovers because it tastes better after sitting overnight. Doing so will allow all of the flavors to mingle with one another and intensify your enjoyment. This broccoli cheddar soup recipe will be among your favorites.
It tastes great and is healthy, but for a burst of flavor, try topping your bowl with some crumbled bacon and grated Parmesan cheese. If you want to find an alternative to traditional broccoli cheddar soup recipes, give mine a try. It will be perfect for the whole family. It’s time to get cooking.
There’s nothing quite like homemade food. Your kitchen smells fantastic and everyone loves eating meals made from scratch. With these simple tips, you can take your cooking skills up a notch without spending hours in front of a hot stove.
Just follow these basic guidelines and before long you’ll be creating amazing dishes every night of the week.
When baking, always use room-temperature eggs instead of eggs straight out of the refrigerator. Cold eggs will cause your batter to curdle and create lumps in your finished product. It’s a good idea to keep some eggs on hand at all times so you can get started right away when a craving hits.
If you want to bake something sweet but don’t have any butter or oil on hand, try substituting applesauce for up to half of it. Not only is applesauce much healthier than using fat-laden butter or oil, but it adds great flavor as well.
The Ingredients – Broccoli: The health benefits of broccoli are no secret. It’s rich in fiber, vitamins A and K, and beta-carotene. broccoli cheddar soup is an excellent source of nutrients such as glucosinolates and kaempferol that have been linked to lowering cancer risk.
Also, cruciferous vegetables like broccoli have been associated with a reduced risk of colorectal cancer specifically. And just like kale and Brussels sprouts, it has anti-inflammatory properties. Harvard Medical School claims that eating enough fruits and vegetables can reduce your risk of developing cardiovascular disease by 20%.
This is because broccoli contains antioxidant compounds called indoles, which help fight oxidative stress and inflammation throughout your body. In addition to being healthy for you on its own, broccoli can also be used as a substitute for less nutritious foods in recipes like butter or oil without compromising taste or texture.
Adding extra flavor (and nutrients) without extra calories? That’s what we call a win-win! – Cheese: Not only does cheese add flavor to any dish, but it adds calcium too. One cup of cheddar cheese provides about one-third of your daily calcium needs.
But not all cheeses are created equal when it comes to their nutritional value. An example of this is that one cup of mozzarella cheese will fulfill two-thirds of your daily calcium needs and half of your daily protein needs. So choose wisely when choosing cheese for your next recipe.
Milk: Milk is a great source of calcium, vitamin D, riboflavin, and phosphorus. Calcium helps build strong bones and teeth. Vitamin D helps our bodies absorb more calcium from food and supplements so that our bones stay strong.
Riboflavin, which helps our bodies convert food into energy, also helps our bodies to form strong teeth and bones with the assistance of phosphorus. When choosing milk for your next recipe, remember that there are many different types of milk available; skim milk, low-fat milk, whole milk, soy milk, and almond milk.
Each type of milk offers different nutritional values depending on how much fat is removed during processing. If you’re watching your waistline or cholesterol levels then go with skim or low-fat varieties; if you’re trying to gain weight then whole or 2% may be better suited for you.
Vegetable Oil: Whether olive oil, canola oil, vegetable oil, or another kind of cooking oil, vegetable oils are high in monounsaturated fats and omega-3 fatty acids. These heart-healthy fats may lower LDL bad cholesterol while raising HDL good cholesterol.
There’s research suggesting that if you replace saturated fats with unsaturated fats, you may reduce your risk of heart disease.
Storing and Reheating
To store, place in an airtight container and refrigerate for up to 3 days. To reheat, heat slowly in a microwave until hot. Stir occasionally and add water if necessary to reach desired consistency.
Serve with crusty bread for dipping or topping and garnish with freshly chopped chives, crispy bacon crumbles, or grated cheese. Makes about 4 servings. Freezes well for up to 1 month.
Freeze soup in an airtight container or resealable plastic bag. Reheat on low power setting, stirring every 30 seconds, until thawed and heated through.
Add water as needed to achieve desired consistency; season with salt and pepper before serving. Freezer time shown is for best quality only – foods kept constantly frozen at 0°F will keep safe indefinitely. Use within 1-2 months.
Protein-Packed: Broccoli provides 15% of your daily value of protein per cup! Pair it with protein-rich cheddar for even more staying power. With an average serving size of 1/2 cup, you’ll get 3 grams of fiber and 4 grams of protein from just one bowl. No wonder we call broccoli a superfood.
If a Little Goes a Long Way A little bit goes a long way in terms of flavor, too. One small head will yield about 5 cups of chopped broccoli, which is plenty to make four servings (about 2 cups each) of soup.
It’s always best to start with fresh ingredients when you can; frozen broccoli and canned cheddar cheese work well in a pinch, but they don’t deliver quite as much flavor or nutrients as their fresh counterparts.
As for that buttery topping? It adds just 60 calories per serving less than half an ounce.
The recipe calls for 1/4 cup shredded sharp cheddar cheese, but if you prefer something less intense and tangy, try using mild cheddar instead. And if you’re trying to cut back on saturated fat, a little Parmesan or Romano cheese sprinkled on top will do just fine.
In fact, a sprinkle of any fresh grated or shredded cheese would be delicious in place of all or part of that 1/4 cup of cheddar; consider smoked Gouda, pepper jack, or even goat cheese.
Whatever you choose to top your soup with, don’t forget to add some freshly chopped chives for color and flavor. Sprinkle them over each bowl before serving.
As far as toppings go, there are no hard-and-fast rules here. Fresh herbs like parsley, dill, or basil are always nice (and they pack a powerful nutritional punch), as are sliced scallions or diced bell peppers.
Read Also: How to Freeze Kale
If you have leftover cooked bacon crumbles lying around (or want to buy them from your grocery store deli), sautéing up a few pieces until crispy and sprinkling them over each bowl is also tasty.
Each serving of our broccoli cheddar soup recipe provides 200 calories, 6g total fat (2g saturated fat), 0mg cholesterol, 1030mg sodium, 24g total carbs (5g fiber, 7g sugar), and 8g protein.
In terms of comparing the food items, each cup of this soup from Panera Bread contains about 550 calories, 22g total fat (11g saturated fat), 55mg cholesterol, 1450mg sodium, 46g total carbs (3g fiber, 5g sugar), 15g protein.
So you can see that making your own at home will help you keep your waistline in check! We’ve also lightened up our recipe by using reduced-fat milk and a low-fat cheese blend.
We use a mix of sharp and mild cheddar cheeses to give it a nice flavor without too much bite; however, feel free to use all sharp if you prefer a more intense flavor. And while we love fresh broccoli in our soup, frozen works just as well here. Just make sure you thaw it before adding it to your pot.
Read: How to Store Kale
Broccoli cheddar Soup one of those recipes where homemade really does taste better than takeout and it’s so easy to make! It freezes great, too, so you can always have some on hand for those nights when cooking feels like a chore.