Cheesy Broccoli Soup
This broccoli soup is very cheesy. You can use any type of cheese that you like or have on hand. The taste of the soup depends largely upon the flavors in your chicken broth, so choose a good quality broth for this. I use homemade chicken broth with lots of celery, onion and carrot flavors, but a good quality canned variety should also work.
This broccoli soup is very cheesy. You can use any type of cheese that you like or have on hand. The taste of the soup depends largely upon the flavors in your chicken broth, so choose a good quality broth for this. I use homemade chicken broth with lots of celery, onion and carrot flavors, but a good quality canned variety should also work.
- Carbohydrate 13.6790055599309 g
- Cholesterol 80.3354167432989 mg
- Fat 27.2277430809339 g
- Fiber 1.35174995958805 g
- Protein 18.9571208454296 g
- Saturated Fat 16.6036691827629 g
- Serving Size 1 1 Serving (716g)
- Sodium 2500.14311144617 mg
- Sugar 12.3272556003428 g
- Trans Fat 2.49195555703229 g
- Calories 370 calories
Step-by-step
- Rinse broccoli florets. Put enough water in the bottom of a 2 quart sauce pan to cover the bottom. Add broccoli and salt to taste if desired. Cook over medium heat until tender. Drain and set aside.
- In a 3 quart saucepan, melt butter over medium heat. Stir in flour and salt and pepper. Gradually stir in milk, half and half, and chicken broth. Cook, stirring constantly, until sauce thickens and begins to boil.
- Add cheese. Stir until melted.
- Add broccoli. Cover and simmer on low heat until broccoli begins to fall apart (About 20 - 30 minutes.)
Unlike a clear vegetable broth loaded with root vegetables, this dairy-rich pot relies on a foundational roux to build body. Traditional tavern soups often thicken with pureed starches, but here a simple cooked butter and flour paste provides the necessary structure. Whisking cold milk and broth into warm fat prevents lumps from forming during the initial thickening stage.
Dairy selection dictates the final texture and salt balance of the pot. Sharp cheddar yields a punchy flavor profile, while mild varieties melt smoother due to lower protein content. Swapping half-and-half for heavy cream increases the fat content by roughly ten percent, altering how the emulsion holds under heat.
Simmering the florets directly inside the dairy base for twenty to thirty minutes breaks down the cellular walls of the brassica. This extended cooking time softens the stems completely while releasing natural sulfur compounds into the broth. Stir the pot frequently over low heat to prevent scorching at the bottom of the saucepan.
Chicken stock quality directly dictates the savory depth of the finished meal. Commercial broths often contain excessive sodium, so adjust added salt only after the cheese fully melts. Store leftovers in an airtight container for up to three days, though gentle reheating is required to prevent the dairy solids from separating.
