Spicy Broccoli Cheese Soup
A creamy and flavorful broccoli cheese soup with a hint of spice, made with three cheeses and ready in just 25 minutes. High in protein and fiber, low in carbs, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large soup pot
- 1 Cutting board
- 1 Chef’s Knife
- 1 Whisk
- 1 immersion blender (optional)
- Measuring spoons and cups
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ½ teaspoon nutmeg
- 1 tablespoon Dijon mustard
- 16 ounces frozen broccoli florets
- 2 cups vegetable broth
- 8 ounces sharp cheddar cheese shredded
- 8 ounces Parmesan cheese shredded
- 8 ounces Monterey Jack cheese shredded
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: In a large soup pot over medium heat, combine the butter and olive oil. Once the butter is melted and begins to shimmer, add the diced onion. Stir frequently and cook for 3–5 minutes until the onion becomes soft, translucent, and fragrant. The aroma should be sweet and slightly savory, signaling that the base flavor of the soup is developing.
- Add Spices and Garlic: Reduce the heat slightly and stir in the minced garlic, smoked paprika, chipotle chili powder, and nutmeg. Cook this mixture for 1–2 minutes, stirring constantly so the garlic does not burn. You should smell a warm, smoky scent as the spices bloom in the fat, creating depth and subtle heat in your soup.
- Incorporate Broth and Mustard: Pour in the vegetable broth and immediately whisk in the Dijon mustard until fully combined. The mustard adds a subtle tang that balances the richness of the cheeses. Ensure the broth mixes evenly with the aromatics to create a smooth, flavorful base.
- Add Broccoli and Simmer: Gently fold in the frozen broccoli florets, making sure they are evenly distributed in the liquid. Cover the pot with a lid and let the soup simmer on medium-low heat for 15 minutes. The broccoli should become tender but still retain some texture, so it’s important to check occasionally and stir gently to prevent sticking or scorching.
- Optional Partial Blending: For a creamier consistency, use an immersion blender to blend a portion of the soup directly in the pot. You can blend about half of the broccoli, leaving some florets whole for texture. This step creates a balanced soup that’s smooth yet chunky, giving each spoonful a pleasing mix of creamy and tender broccoli pieces.
- Incorporate Cheeses Slowly: Remove the pot from the heat to prevent the cheese from curdling. Gradually add the shredded sharp cheddar, Parmesan, and Monterey Jack cheeses in small handfuls, stirring each addition until fully melted before adding the next. This step ensures a silky, rich texture and allows the flavors of each cheese to meld perfectly into the soup.
- Season and Adjust Flavors: Taste the soup carefully and season with salt and freshly ground black pepper to your preference. Depending on your choice of cheese, you may need more or less salt. If desired, add a pinch more smoked paprika or chipotle powder to enhance the smoky heat.
- Serve Hot: Ladle the soup into bowls while warm. You can garnish with a sprinkle of additional shredded cheese, a few chili flakes, or a drizzle of olive oil for added richness and presentation. This soup pairs beautifully with crusty bread, grilled sandwiches, or a fresh side salad.
- Tips for Texture and Flavor: For extra depth, consider roasting the broccoli before adding it to the soup, or using a mix of fresh and frozen broccoli. Stir gently while adding cheese to avoid clumping, and keep the heat low during this step. The result should be a luxuriously creamy, slightly spicy, and fully satisfying soup.
Notes
- Use a mix of cheeses for balanced flavor: sharp cheddar for tang, Parmesan for umami, and Monterey Jack for creaminess.
- Frozen broccoli is convenient, but fresh broccoli can be used if preferred; adjust cooking time accordingly.
- Adjust spice levels to taste—chipotle chili powder adds smoky heat, but you can reduce or omit it for milder flavors.
- Stir cheese in gradually off heat to prevent clumping or curdling.
- For extra smooth texture, partially blend the soup, leaving some broccoli florets whole for a chunky, satisfying bite.
- This soup reheats well, making it excellent for meal prep or batch cooking.
- Pairing with crusty bread or a light salad enhances the meal without overpowering the soup’s flavors.
