Cooking Broccoli Cheese Soup: How Long Should It Take?

Broccoli cheese soup is a hearty, creamy dish that can be made in under an hour. The soup is loaded with vegetables and cheese, making it a tasty and indulgent meal. The recipe typically involves cooking onions, garlic, and broccoli in butter, flour, and milk before adding spices and cheese. The soup can be served as is, or blended for a smoother consistency. It can be served with bread, croutons, or a salad.

Broccoli cheese soup can be made in 20 minutes

Broccoli cheese soup is a delicious and comforting meal that can be prepared in just 20 minutes. This recipe yields about 4 servings and is perfect for a quick lunch or weeknight dinner. Here's how to make it:

Ingredients:

• Butter
• Onion
• Garlic
• Broccoli
• Chicken/Vegetable Broth
• Milk/Almond Milk/Cream
• Cheese (Cheddar, Monterey Jack, Pepper Jack, etc.)
• Spices (Salt, Pepper, Paprika, Thyme, Garlic Powder, etc.)
• Flour
• Carrot (optional)

Instructions:

• Sauté the aromatics: Melt butter in a large pot and add diced onion and garlic. Cook until softened and fragrant.
• Make the creamy base: Add flour to the pot to create a roux. Slowly whisk in the milk/cream and broth. Simmer for a few minutes.
• Add veggies and spices: Toss in the broccoli florets and sliced carrots (if using). Season with salt, pepper, and any other desired spices. Simmer until the broccoli is tender.
• Finish with cheese: Remove the pot from the heat and stir in the shredded cheese until melted.
• Serve: Ladle the soup into bowls and serve with crusty bread or croutons on the side.

This soup is versatile, so feel free to add extra vegetables or spices to suit your taste. It's a quick and easy meal that can be made in less than 20 minutes, making it perfect for busy weeknights or a cozy weekend lunch.

It can be made in a slow cooker

Broccoli cheese soup is a great meal to make in a slow cooker, especially if you're short on time or looking for a simple, comforting dish. It's an easy, dump-and-go recipe that you can prepare in the morning and have ready by dinner time. Here's how to make it:

Ingredients

You will need:

• Broccoli (fresh or frozen)
• Onion
• Carrots
• Chicken broth or stock (or vegetable broth/stock for a vegetarian option)
• Cheese (sharp cheddar, Velveeta, or a combination)
• Heavy/whipping cream, evaporated milk, or half-and-half
• Cornstarch or flour
• Butter
• Seasonings (garlic, pepper, nutmeg, oregano, etc.)

Instructions:

• Cut the broccoli into small, bite-sized pieces. You can also add in other vegetables like celery or garlic at this stage.
• Place the broccoli, onion, carrots, and any other vegetables you're using into the slow cooker.
• Pour in the chicken broth or stock. If you want to thicken the soup, whisk in some cornstarch or make a roux with flour and butter before adding it to the slow cooker.
• Cover and cook on low for 4-6 hours, or until the broccoli is tender.
• When the broccoli is tender, add in the cheese and cream/milk. Stir until the cheese is melted and combined.
• Taste the soup and adjust the seasoning as needed.
• Serve warm with crusty bread or a side salad.

Tips:

• If you want a smoother soup, you can use an immersion blender to puree some of the soup before adding the cheese and cream.
• To make the soup extra creamy, add a block of cream cheese or some Velveeta.
• If you're short on time, you can cook the soup on high for 2-4 hours instead of low for 4-6 hours.
• This soup can be made vegan by using vegan cheese, vegetable broth, and plant-based milk.
• To store leftovers, place them in an airtight container and refrigerate for up to 4 days.

It can be served in a bread bowl

Broccoli cheese soup can be served in a bread bowl for a filling meal. This is a popular option at Panera Bread, and you can recreate it at home by serving your soup in a toasted bread bowl.

To make bread bowls, you'll need 6 to 7-inch diameter sourdough round loaves, also known as boules. Cut off the tops and scoop out the centers with a spoon to make room for the soup. Place the bread bowls on a baking sheet and broil on high heat for 2-3 minutes or until the tops are golden brown. Keep a close eye on them, as they can burn quickly.

If you don't want to use sourdough, you can also use small round bread loaves, such as 8-ounce loaves, or even a Kaiser roll. Just be aware that the smaller the bread, the less soup it will hold.

When you're ready to serve, fill the bread bowls with soup and enjoy!

It can be made vegan

Broccoli cheese soup is a delicious comfort food, but it can be made even more inclusive by making it vegan-friendly. This can be done by swapping out dairy products for plant-based alternatives, such as olive oil, vegetable broth, and vegan cheese shreds.

The soup starts with a luscious, pureed cheese sauce base made from blended cashews, potatoes, carrots, and nutritional yeast. This gives the soup a vibrant, golden colour and a thick, creamy texture. The addition of smoked paprika gives it a subtle, smoky flavour.

To make the soup, start by sautéing onion and garlic in a large oiled soup pot until soft and fragrant. Then, add in the potatoes, carrots, cashews, broth, nutritional yeast, smoked paprika, and salt. Bring the mixture to a boil, then lower the heat and let it simmer until the vegetables are tender. Transfer the soup to a blender and purée until smooth, or use an immersion blender directly in the pot. If the soup is too thick, add a little water to thin it out. Finally, stir in the broccoli and vegan cheese shreds, and serve.

For an extra creamy soup, blend in half of the broccoli florets with the potatoes. This will result in a smoother consistency and less texture in the final dish. If you're not a fan of chunky soups, this is a great option.

This vegan broccoli cheese soup is a delicious and comforting meal that can be enjoyed by everyone, regardless of dietary restrictions. It's a great way to get your daily dose of veggies, and the addition of vegan cheese shreds makes it extra indulgent and satisfying.

It can be frozen

Broccoli cheese soup can be frozen, but it requires some care to do so successfully. The creamy, dairy base of the soup means that it is one of the more difficult soups to freeze. Dairy products can separate into watery layers when frozen, and the soup may become grainy or have a slightly altered texture when reheated. However, any problems with separation can be remedied during the reheating stage.

To freeze broccoli cheese soup, first, prepare the soup according to your recipe. Then, let the soup cool to room temperature. Do not leave the soup at room temperature for longer than four hours, as this will cause bacteria to grow and spoil the soup. Next, pour the soup into freezer storage containers or bags, leaving around half an inch of space at the top of the container to allow for expansion. Seal the containers tightly and label them with the date. Broccoli cheese soup can be stored in the freezer for up to two or three months.

To reheat the soup, transfer it to the refrigerator to thaw overnight. Then, place the soup in a saucepan and reheat it over medium heat on the stove, whisking or stirring it frequently to prevent burning. You can also reheat the soup in the microwave, but this is riskier as it may cook the soup. Add in fresh cheese, salt, and pepper to enhance the flavour, as freezing may cause some flavour loss. To reduce wateriness, thicken the soup with corn starch.

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