Cheesy broccoli soup is a vintage recipe that brings nostalgia and warmth to any dining table. This delightful dish combines creamy cheeses and finely chopped vegetables, creating a comforting meal that has stood the test of time.
Cheesy Broccoli Soup: A Vintage Recipe Worth Trying
When it comes to comfort food, nothing beats a hearty soup, and this Cheesy Broccoli Soup is no exception. With its myriad cheeses and finely chopped vegetables, this recipe brings a creamy twist to the traditional broccoli soup. If you’re looking for a delectable and flavorful dish that’s easy to make, keep reading!
A Trio of Cheeses
One of the standout features of this recipe is the rich combination of cheeses that create a creamy texture and robust flavor. The star of the show is fontina cheese, a buttery, nutty-flavored cheese with a rich and creamy taste that beautifully complements the other ingredients. Fontina cheese is the main cheese flavor in this soup. However, you can substitute gruyere or provolone for a similar taste.
The other two kinds of cheese, cream cheese and white cheddar, also play significant roles. The cream cheese lends an extra layer of creaminess. At the same time, the white cheddar enhances the overall flavor profile, making each spoonful a satisfying experience. This trio of cheeses ensures the soup is indulgently rich, so be prepared for a cheesy delight!
Finely Chopped Vegetables in Cheesy Broccoli Soup
What sets this broccoli soup apart from the standard versions is the preparation of the vegetables. Instead of leaving the veggies chunky, this recipe calls for finely chopping them, resulting in a smoother, more cohesive soup. This adjustment is perfect for those who might not enjoy vegetables in their dishes but want to incorporate nutrition into their meal. The finely chopped sweet onion, carrot, and broccoli create a lovely texture and ensure that the flavors meld together beautifully throughout the cooking process. This method transforms the soup into a comforting and delectable meal, making it a hit for kids and adults.
Cooking Instructions Made Easy
Making this Cheesy Broccoli Soup is straightforward, even for those not experienced in the kitchen. Here’s a quick overview:
Sauté the Vegetables
Start by melting butter in a large pot, then add the chopped onion and carrot. Sauté until they’re soft, adding garlic and spices for extra flavor.
Thicken the Soup
Incorporate flour into the sautéed mixture, whisking to ensure everything is combined. Gradually pour in chicken stock and half-and-half, stirring to create a smooth base.
Add the Broccoli
After simmering the base, add the chopped broccoli and cook until tender.
Incorporate the Cheeses
Once the broccoli is ready, remove the pot from heat (let cool for a few minutes so the cheese doesn’t curdle) and add the cream cheese, followed by the fontina and white cheddar. Stir until everything is melted and well combined. With patience and a few simple steps, you’ll have a warm, creamy soup that’s sure to please!
Customization and Dietary Adaptations for Cheesy Broccoli Soup
If you’re looking to adapt this recipe to suit your dietary needs, it’s quite simple. Substitute regular flour with a gluten-free flour such as Cup4Cup for those needing a gluten-free option. You can enjoy the same creamy texture without compromising on taste! Additionally, if you want to experiment with flavors, consider adding other favorite vegetables or spices.
Other Recipes You Might Enjoy
Click on each name or photo to link to the recipe.
Cheesy Broccoli Soup
Ingredients
- 6 tablespoons butter
- 1 ½ cups sweet onion, finely chopped
- 1 cup carrot, finely chopped
- 2 cloves garlic
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ¼ teaspoon cayenne pepper, ground
- ¼ cup all-purpose flour (for gluten-free soup see note below)
- 4 cups chicken stock
- 2 cups half and half
- 1 large broccoli head, stems removed and florets chopped
- 8 ounces cream cheese, softened & cut into small chunks (1 block)
- 8 ounces fontina cheese block, shredded (about 2 cups)
- 4 ounces white cheddar cheese block, shredded (about 1 cup)
Instructions
- In a Dutch oven or other large pot, melt the butter on medium-low heat. Add the onion and carrot and saute until soft, about 5 minutes. Then add the garlic, salt, and black and red peppers and cook until fragrant, about 20 seconds.
- Reduce the heat to low and add the flour. Whisk to mix it with the vegetables and cook for about a minute.
- Add the chicken stock slowly and whisk until smooth. Add the half and half and whisk until mixed well. Turn the heat to medium to get the soup hot, and then simmer for 15 minutes. Do not boil the soup. Stir occasionally.
- Add the broccoli and cook for 5 more minutes.
- Remove the soup from the heat. Add the cream cheese, a few chunks at a time, and stir to melt it.
- Add the fontina and cheddar cheeses a little at a time, stirring well after each addition until the cheese melts. If necessary, reheat the soup a little to finalize the melting, but do not cook the cheese, or it can curdle.