Broccoli and cheese—two simple ingredients that, when combined, create a comforting embrace of flavors. This soup is like a warm hug on a chilly day, perfect for when you’re craving coziness but don’t want to spend hours in the kitchen. Plus, with only five ingredients, it’s so easy even my cat could almost make it (if only he had opposable thumbs).
Steps
- Combine chicken or vegetable stock, diced onion, and broccoli in a medium-sized saucepan. Heat over medium until it reaches a low boil, then reduce the heat and continue boiling for about 5 minutes until the onions become tender.
- Add evaporated milk to the saucepan and cook for an additional 3 minutes, allowing the mixture to return to a simmer. Remove the pan from heat and gently stir in shredded cheddar cheese until it melts completely.
- Season the soup with generous pinches of salt and black pepper to taste. Optionally, add a pinch of Italian or Cajun seasoning for extra flavor.
- Serve the soup warm, ensuring all ingredients are well combined and melted for a smooth texture. If desired, blend the soup for a creamier consistency using an immersion or traditional blender.
Ingredients
- 3 cups chicken or vegetable stock
- 2 cups chopped broccoli florets, fresh or frozen
- 1 small white onion, diced (approximately 1 cup)
- 1 (15 oz.) can evaporated milk
- 2 cups shredded sharp cheddar cheese
- Generous pinches of salt and black pepper
- Optional: Generous pinches of Italian seasoning or Cajun seasoning
FAQ
- Can I use frozen broccoli for this soup?
- Yes, you can use either fresh or frozen broccoli for this recipe. Both work well; just make sure to chop the broccoli into florets for even cooking.
- What can I use instead of heavy cream to make the soup creamy?
- Evaporated milk is a great alternative to heavy cream in this recipe. It provides creaminess without the added fat.
- How can I prevent the cheese from curdling in the soup?
- To avoid curdling, stir the cheese into the soup off the heat, after removing the saucepan from the stove. This helps ensure the cheese melts smoothly.
- Is it possible to make this soup vegetarian?
- Absolutely! Just substitute vegetable stock for chicken stock to make this dish vegetarian-friendly.
- How can I thicken the soup if I find it too thin?
- If you prefer a thicker soup, you can create a roux by heating 1 tablespoon each of butter and flour in the saucepan, cooking them until the flour is slightly golden. Then whisk in the stock before adding the other ingredients.
Tips
- For a smoother melting experience, consider shredding a block of cheddar cheese yourself rather than using pre-shredded cheese, as some brands don’t melt as well.
- If you prefer a thicker soup, try making a roux by cooking 1 tablespoon of butter and 1 tablespoon of flour in the saucepan before adding the stock and other ingredients.
- To prevent the cheese from curdling, stir it in at the end of the cooking process once you’ve removed the soup from the heat.
- Experiment with additional seasonings like Italian or Cajun spices for a flavorful twist, though the basic five ingredients already provide a satisfying taste.
Equipment
- Ingredient Broccoli Cheese Soup that you might not normally have at home and may need to purchase:
- Immersion Blender (if you prefer a pureed soup)
- Traditional Blender (alternative to an immersion blender for pureeing the soup)
