Easy Cheesy Cream of Broccoli Soup
I love this recipe because there's no need for a blender and it comes together quickly with ingredients I always have on hand.
I love this recipe because there's no need for a blender and it comes together quickly with ingredients I always have on hand.
- Carbohydrate 20.5963869803439 g
- Cholesterol 55.0640625218004 mg
- Fat 19.1235247986728 g
- Fiber 2.13737440357347 g
- Protein 21.7104757180813 g
- Saturated Fat 11.9191116630737 g
- Serving Size 1 1 Serving (368g)
- Sodium 14447.4257554029 mg
- Sugar 18.4590125767704 g
- Trans Fat 1.18987616106375 g
- Calories 335 calories
Step-by-step
- Bring 6 cups of water to a boil in a large sauce pan.
- Add frozen broccoli and onion and boil 10-12 minutes.
- Add cheese, salt, white pepper and garlic powder.
- Cook over medium heat, stirring constantly, until cheese is completely melted.
- Add half & half and butter and bring to a boil, still stirring constantly.
- Whisk flour into cold water until smooth, then slowly whisk into hot soup.
- Continue whisking until soup thickens to consistency of heavy cream.
Swapping Starches and Dairy
Substituting heavy cream for the fat-free half-and-half alters the final emulsion significantly, reducing the risk of curdling when brought to a boil. Whole milk lacks the necessary fat content to coat the proteins from the American cheese, resulting in a grainy texture instead of a velvety liquid. When modifying dairy fats, adjust the flour slurry ratio by an extra tablespoon to compensate for lost viscosity.Boiling Versus Steaming Vegetables
Cooking the broccoli and onions in six cups of water for 10 to 12 minutes breaks down the cellular walls of the brassica completely. This extended boiling time leaches sulfur compounds into the cooking liquid, which mellows the raw allium bite of the onion. Retaining this boiling liquid forms the foundational broth, meaning no separate vegetable stock needs to be measured or simmered beforehand.Thickening Without Pureeing
Whisking the all-purpose flour into cold water first prevents lumps from forming when introduced to a hot pot. Starch molecules require boiling temperatures to gelatinize fully, which thickens the surrounding liquid to the consistency of heavy cream. Maintain constant agitation during this final step to prevent scorching at the base of the saucepan.
