Every housewife has several signature recipes in her arsenal, the preparation of which is a secret behind seven locks. Most often these are baked goods or salads containing some secret ingredient. Cheese soup with broccoli can be added to your collection of signature dishes - incredibly tasty, satisfying and aromatic. The recipe is very simple - even those who are completely new to cooking can handle it. And the result will certainly surprise you.
Cooking time: 1 hour 20 minutes
Number of servings: 6
How to make Broccoli and Cheese Soup
1. Peel the onion and garlic and cut into small cubes. Place a piece of butter in a frying pan, heat over medium-low heat and fry the onion, stirring, until translucent. Then add chopped garlic and fry for another half a minute.
2. Add broth to the fried onions and garlic. Stir. Peel the potatoes, rinse and cut into cubes.
3. Add chopped potatoes to the pan.
4. While the potatoes are boiling, rinse the broccoli, cut into florets and boil until tender. You can cook broccoli in the microwave, steam it, or boil it in salted water. Cook the broccoli for 4-5 minutes.
5. Add broccoli to the soup with the already prepared potatoes.
6. Scoop the soft broccoli and potatoes from the soup with a holey spoon and place in a blender. Whisk. You can remove all the vegetables from the soup, or you can only remove some of them, as you wish. Pour the puree obtained using a blender back into the pan.
7. Warm up and turn off the soup. Add grated cheese, stir. Then add salt, pepper and mix again. Broccoli and cheese soup is ready! Bon appetit!
Perfect cheese soup: step-by-step recipe
In order to prepare the most delicious cheese soup with broccoli, you need to prepare a rich meat broth, add vegetables and cheese in time, and boil the soup with cheese for a strictly defined number of minutes. Let's look at the recipe in detail.
How to cook broth
- Fill a large saucepan with three liters of cold water.
- The meat should be washed, put in water and put the pan on the fire. The recipe allows the use of any meat, but chicken is best for cheese soup.
- Bring everything to a boil, skim off the foam and, reducing the heat to low, simmer the broth for about 40 minutes.
At the end of cooking, it is better to strain the broth.
Cheese soup dressing
- Peel the onion and carrots.
- The onion needs to be cut into beautiful half rings. Heat the vegetable oil in a frying pan, add the half rings and fry them until a nice golden color. You can add a pinch of sugar to the oil, then the onions will turn out even more beautiful.
- Grate the carrots and add to the pan with the onions.
- After a couple of minutes, pour 100 ml of vegetables. water, cover the pan with a lid and simmer for 15 minutes.
- Add flour to vegetables to thicken. To prevent the formation of lumps, sift the flour over the frying pan through a strainer, and immediately mix the mass thoroughly.
According to the recipe, the dressing must be prepared immediately before adding to the broth.
Let me introduce: broccoli soup
- Prepare the vegetables: peel the potatoes and divide the cabbage into inflorescences. If you are using frozen broccoli, do not defrost it before adding it to the soup.
- Chop the potatoes into even cubes.
- Strain the broth, add the dressing sauce and potatoes.
- After 15 minutes, take out one potato cube; if it is soft, then it’s time to add cheese.
- Finely grate or chop all the processed cheese - this way it will dissolve faster and better in the broth. Add the crushed product to the soup and stir continuously until all the cheese has dissolved.
- Now you can add broccoli and green peas.
- As soon as the soup boils again, add herbs, spices and bay leaves and immediately turn off the heat. Please note that you cannot add more spices to this dish than indicated in the recipe - this can drown out the natural aroma of the soup and turn it into a banal stew.
- Let the dish steep for 3-5 minutes, remove the bay leaf and pour the soup into bowls.
Garlic croutons, thinly sliced almonds, or just herbs are ideal as a topping for cheese soup. By the way, the broccoli soup recipe can easily be turned into cauliflower cheese soup if you happen to have that in your refrigerator.
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Recipe Cheese soup with broccoli. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Cheese soup with broccoli”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 44.5 kcal | 1684 kcal | 2.6% | 5.8% | 3784 g |
| Squirrels | 2.6 g | 76 g | 3.4% | 7.6% | 2923 g |
| Fats | 2.6 g | 56 g | 4.6% | 10.3% | 2154 g |
| Carbohydrates | 3.8 g | 219 g | 1.7% | 3.8% | 5763 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 6.7% | 3333 g |
| Water | 89.9 g | 2273 g | 4% | 9% | 2528 g |
| Ash | 0.715 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 75.7 mcg | 900 mcg | 8.4% | 18.9% | 1189 g |
| Retinol | 0.049 mg | ~ | |||
| alpha carotene | 105.364 mcg | ~ | |||
| beta carotene | 0.261 mg | 5 mg | 5.2% | 11.7% | 1916 |
| Lycopene | 0.03 mcg | ~ | |||
| Lutein + Zeaxanthin | 7.758 mcg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 4.5% | 5000 g |
| Vitamin B2, riboflavin | 0.059 mg | 1.8 mg | 3.3% | 7.4% | 3051 g |
| Vitamin B4, choline | 0.27 mg | 500 mg | 0.1% | 0.2% | 185185 g |
| Vitamin B5, pantothenic | 0.163 mg | 5 mg | 3.3% | 7.4% | 3067 g |
| Vitamin B6, pyridoxine | 0.078 mg | 2 mg | 3.9% | 8.8% | 2564 g |
| Vitamin B9, folates | 9.061 mcg | 400 mcg | 2.3% | 5.2% | 4415 g |
| Vitamin B12, cobalamin | 0.023 mcg | 3 mcg | 0.8% | 1.8% | 13043 g |
| Vitamin C, ascorbic acid | 11.68 mg | 90 mg | 13% | 29.2% | 771 g |
| Vitamin D, calciferol | 0.067 mcg | 10 mcg | 0.7% | 1.6% | 14925 g |
| Vitamin E, alpha tocopherol, TE | 0.148 mg | 15 mg | 1% | 2.2% | 10135 g |
| Vitamin H, biotin | 0.37 mcg | 50 mcg | 0.7% | 1.6% | 13514 g |
| Vitamin K, phylloquinone | 9.6 mcg | 120 mcg | 8% | 18% | 1250 g |
| Vitamin RR, NE | 0.9365 mg | 20 mg | 4.7% | 10.6% | 2136 g |
| Niacin | 0.279 mg | ~ | |||
| Betaine | 0.012 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 147.97 mg | 2500 mg | 5.9% | 13.3% | 1690 g |
| Calcium, Ca | 74.09 mg | 1000 mg | 7.4% | 16.6% | 1350 g |
| Magnesium, Mg | 9.79 mg | 400 mg | 2.4% | 5.4% | 4086 g |
| Sodium, Na | 101.97 mg | 1300 mg | 7.8% | 17.5% | 1275 g |
| Sera, S | 26.06 mg | 1000 mg | 2.6% | 5.8% | 3837 g |
| Phosphorus, P | 81.2 mg | 800 mg | 10.2% | 22.9% | 985 g |
| Chlorine, Cl | 10.39 mg | 2300 mg | 0.5% | 1.1% | 22137 g |
| Microelements | |||||
| Aluminium, Al | 142.4 mcg | ~ | |||
| Bor, B | 23.5 mcg | ~ | |||
| Vanadium, V | 22.58 mcg | ~ | |||
| Iron, Fe | 0.31 mg | 18 mg | 1.7% | 3.8% | 5806 g |
| Yod, I | 0.85 mcg | 150 mcg | 0.6% | 1.3% | 17647 g |
| Cobalt, Co | 0.909 mcg | 10 mcg | 9.1% | 20.4% | 1100 g |
| Lithium, Li | 11.667 mcg | ~ | |||
| Manganese, Mn | 0.0571 mg | 2 mg | 2.9% | 6.5% | 3503 g |
| Copper, Cu | 35.58 mcg | 1000 mcg | 3.6% | 8.1% | 2811 g |
| Molybdenum, Mo | 1.212 mcg | 70 mcg | 1.7% | 3.8% | 5776 g |
| Nickel, Ni | 0.848 mcg | ~ | |||
| Rubidium, Rb | 90.2 mcg | ~ | |||
| Selenium, Se | 0.276 mcg | 55 mcg | 0.5% | 1.1% | 19928 |
| Fluorine, F | 66.19 mcg | 4000 mcg | 1.7% | 3.8% | 6043 g |
| Chromium, Cr | 1.58 mcg | 50 mcg | 3.2% | 7.2% | 3165 g |
| Zinc, Zn | 0.3976 mg | 12 mg | 3.3% | 7.4% | 3018 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.337 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Glucose (dextrose) | 0.148 g | ~ | |||
| Sucrose | 0.397 g | ~ | |||
| Fructose | 0.068 g | ~ | |||
| Essential amino acids | 0.811 g | ~ | |||
| Arginine* | 0.071 g | ~ | |||
| Valin | 0.131 g | ~ | |||
| Histidine* | 0.109 g | ~ | |||
| Isoleucine | 0.092 g | ~ | |||
| Leucine | 0.189 g | ~ | |||
| Lysine | 0.126 g | ~ | |||
| Methionine | 0.05 g | ~ | |||
| Methionine + Cysteine | 0.008 g | ~ | |||
| Threonine | 0.097 g | ~ | |||
| Tryptophan | 0.051 g | ~ | |||
| Phenylalanine | 0.093 g | ~ | |||
| Phenylalanine+Tyrosine | 0.031 g | ~ | |||
| Nonessential amino acids | 1.411 g | ~ | |||
| Alanin | 0.061 g | ~ | |||
| Aspartic acid | 0.182 g | ~ | |||
| Glycine | 0.045 g | ~ | |||
| Glutamic acid | 0.376 g | ~ | |||
| Proline | 0.209 g | ~ | |||
| Serin | 0.267 g | ~ | |||
| Tyrosine | 0.101 g | ~ | |||
| Cysteine | 0.022 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 6 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1 g | max 18.7 g | |||
| 8:0 Caprylic | 0.017 g | ~ | |||
| 10:0 Kaprinovaya | 0.06 g | ~ | |||
| 12:0 Lauric | 0.069 g | ~ | |||
| 14:0 Miristinovaya | 0.198 g | ~ | |||
| 15:0 Pentadecane | 0.025 g | ~ | |||
| 16:0 Palmitinaya | 0.535 g | ~ | |||
| 17:0 Margarine | 0.017 g | ~ | |||
| 18:0 Stearic | 0.26 g | ~ | |||
| 20:0 Arakhinovaya | 0.025 g | ~ | |||
| Monounsaturated fatty acids | 0.026 g | min 16.8 g | 0.2% | 0.4% | |
| 14:1 Myristoleic | 0.035 g | ~ | |||
| 16:1 Palmitoleic | 0.053 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.616 g | ~ | |||
| Polyunsaturated fatty acids | 0.016 g | from 11.2 to 20.6 g | 0.1% | 0.2% | |
| 18:2 Linolevaya | 0.076 g | ~ | |||
| 18:3 Linolenic | 0.012 g | ~ |
The energy value of Cheese soup with broccoli is 44.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Trying American cuisine
This classic, hearty soup is one of the stars of American cuisine. There are several variations of the broccoli cheese soup recipe, this one is used in the popular restaurant chain Panera Bread. Young mothers all over the world take this soup into service in order to teach their children to eat healthy vegetables - after all, broccoli is ahead of many other vegetables and fruits in terms of vitamins and fiber content, and also helps digestion.
Thus, it contains three times more vitamin C than any citrus fruit. However, broccoli is legendary for its tastelessness, and getting a child to eat it is a real pain. That's why American chefs developed this soup, which combines the spicy creamy taste of cheddar, pleasant vegetable flavors and a thick puree structure, suitable even for the little ones.
However, if you are cooking for adults or simply don’t like pureed soups, at the end of cooking, you can not puree the pureed cheese soup with broccoli, but leave some of the vegetables whole for a more pleasant appearance. The dish will not lose its taste and benefits.
Dietary broccoli cheese soup is prepared not with meat broth, but with vegetable broth or water. You can vary the fat content of the cheese, add cream or skim milk, depending on the calorie content you want to achieve.
To prepare dietary soup, you can also refuse to add flour, then it will be less thick. Russian housewives replace cheddar with processed cheese, because not all stores can find this variety, common in the West. The taste of soup with broccoli and processed cheese will be slightly different, but overall the uniqueness of this recipe remains.
Cooking steps
- Finely chop the garlic, onion, and grate the carrots on a medium grater. Heat a couple of tablespoons of olive oil in a thick saucepan over low heat. Add the crushed ingredients to it and fry, stirring, until soft.
- Pour water or broth into a bowl on the stove and add broccoli. Bring the future cream cheese soup with broccoli to boiling temperature and cook over medium heat for about 10 minutes.
- Prepare the soup dressing in a separate bowl. Mix milk and flour, whisk until completely dissolved. Stirring slowly, pour this mixture into the soup, reduce heat, continue cooking for about 5 minutes, stirring all the time. The soup should thicken a little. After milk is added, the dish should not be brought to a boil.
- Salt the soup, add black pepper and stir well. Remove the pan from the heat and immediately add the grated cheese. Stir again until the cheddar is completely dissolved.
- When the soup has cooled slightly, puree it in a blender or food processor.
Those who do not like pureed soup can leave this cheese soup with broccoli unpureeed, this will not lose its taste. Some housewives remove several green cabbage inflorescences from the soup to add them to the plate at the end as a decoration. A sprig of parsley will look good in cream cheese soup with broccoli.
In another version of preparing broccoli cheese soup, you can use mushrooms fried with onions, which make the result more satisfying and improve its taste. Mushrooms are added to the fry along with onions and carrots, and a small part of them is thrown into the ready-made soup before serving. Also, when serving, as in the case of other puree soups, you can supplement the dish with fried white croutons or croutons with cheese.
