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Broccoli soup with cheese

Pikantne Soups Vegetarian Dishes 60 min Medium 16 wyświetleń ~33.71 PLN - (0)
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Description

Creamy broccoli soup with cheese is a velvety, green dish with a distinct, slightly nutty aroma of broccoli and a delicate, stretchy note of melted cheese. The origin of broccoli soups is relatively modern — it is a variation on classic vegetable cream soups, often served in European kitchens as an elegant appetizer or a hearty main course. It is perfect as a warming meal during chilly New Year's nights — I recommend serving it on New Year's Eve 2025 in a semi-final version: with crunchy croutons and a touch of cream for visual effect. The soup has a smooth, silky texture and an intense green color, while the melted cheese adds creaminess and a pleasant saltiness. Served in bowls, topped with a few croutons and freshly ground pepper, it looks very impressive.

Składniki (14)

Servings:
4
  • Broccoli 500 g
  • Potato 2 szt.
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Garlic 2 ząbki
  • Butter 30 g
  • Rapeseed oil 15 g
  • Vegetable broth 1200 ml
  • Cheese (e.g. cheddar) 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Ground nutmeg 1 łyżeczka
  • ✨ Opcjonalne
  • 30% cream (optional) 100 ml
  • Bread for croutons (optional) 100 g
💰 Szacowany koszt dania: ~33.71 PLN (8.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the broccoli under running water. Cut off the thicker stem and divide the florets into pieces about 2-3 cm in size. Do not throw away the thinly peeled and chopped stem — it contains a lot of flavor and can be cooked together with the florets. Peel the potatoes and cut them into cubes with a side of ~2 cm (they will break down more easily and thicken the soup). Peel the onion and chop it finely. Peel the carrot and slice it thinly. Mince the garlic or press it through a garlic press.

Ingredients: Broccoli, Potato, Onion, Carrot, Garlic
Use a cutting board and a large, sharp knife. Kitchen scissors are useful for cutting broccoli. Be careful not to chop the vegetables too finely — pieces that are too small may overcook and change texture. A cutting board with grooves will prevent the ingredients from slipping.

Sautéing the base

2

In a large pot (minimum capacity 3 l), heat butter with canola oil over medium heat (first the oil, then add the butter to prevent burning). When the butter melts and starts to foam slightly, add the chopped onion and carrot. Sauté for 5-7 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft, and the carrot softens slightly — do not allow browning (too much browning will change the flavor). Finally, add the garlic and sauté for an additional 30 seconds until fragrant.

Ingredients: Butter, Rapeseed oil, Onion, Carrot, Garlic
Use a wooden spoon or spatula. The best is a thick-bottomed steel or cast iron pot with a diameter of about 20-24 cm. Do not increase the heat too much — the vegetables should become translucent, not burnt.

Cooking

3

Pour vegetable broth into the pot and add the chopped potatoes. Stir, increase the heat to medium-high, and bring to a boil, then reduce the heat to medium, cover with a lid, and cook for 12-15 minutes. After 12 minutes, check the potatoes with a fork — they should be almost soft, with no resistance.

Ingredients: Vegetable broth, Potato
Carefully pour in the hot broth. Covering the pot speeds up cooking; if the broth is boiling vigorously, reduce the heat to avoid overflowing the pot.

Adding the broccoli

4

Add the broccoli florets and the chopped stem to the pot. Gently stir, cover, and cook for another 8-10 minutes over medium heat, until the broccoli is tender (check with a fork — they should be soft but not falling apart). The color of the broccoli will be a vibrant green, which is a sign of short, controlled cooking.

Ingredients: Broccoli
If you want to maintain a more vibrant green color, 30-60 seconds before the end of cooking, uncover the pot and turn up the heat to evaporate the excess liquid. Do not cook the broccoli for too long — it will lose its color and flavors.

Blending and smoothing

5

Turn off the heat. Using an immersion blender, blend the soup thoroughly until smooth — move the blender from the bottom of the pot upwards to evenly break down the potatoes and broccoli. Blend for 1-2 minutes until the mixture is completely smooth and lump-free. If you don't have an immersion blender, pour the soup in batches into a stand blender (fill no more than 2/3 of the capacity) and blend in short pulses, leaving a gap in the lid for steam to escape (cover the gap with a cloth).

Ingredients: Broccoli, Potato, Vegetable broth
Use an immersion blender or a countertop blender; when blending hot liquids, always hold the blender steady to prevent splattering. If you are using a countertop blender, blend in batches and carefully place a towel over the lid to prevent steam from escaping suddenly.

Adding cheese and finishing touches

6

Place a pot over low heat. Gradually add grated cheese (adding by the handful), stirring with a wooden spoon until the cheese is completely melted and combined with the soup. This will take 2-4 minutes. If you are using cream, pour it in now and mix — heat only until it gently steams, do not let it boil to prevent the cream from curdling. If the soup is too thick, add 50-150 ml of broth or water and stir. Season with salt (3 g), pepper (2 g), and a pinch of nutmeg (1 g). After adding the spices, taste and adjust the salt and pepper if necessary.

Ingredients: Cheese (e.g. cheddar), 30% cream (optional), Salt, Ground black pepper, Ground nutmeg
Use finely grated cheese that melts easily. Stir vigorously over low heat to ensure the cheese melts evenly. Do not boil after adding the cream.

Croutons (optional)

7

If you are preparing croutons: cut the bread into cubes about 1-2 cm. In a bowl, mix the cubes with a tablespoon of rapeseed oil (about 15 g) and a pinch of salt (to taste). Spread evenly on a baking sheet lined with parchment paper and bake in an oven preheated to 200°C for 10-12 minutes, stirring once halfway through baking, until golden and crispy.

Ingredients: Bread for croutons (optional), Rapeseed oil, Salt
The best option is a coated baking tray or parchment paper to prevent the toast from sticking. If the bread is soft, bake it longer — watch closely to avoid burning.

Serving

8

Pour the soup into bowls (about 300-350 ml per serving). You can add an extra tablespoon of cream or a few shavings of cheese on each serving and sprinkle with freshly ground pepper. Add a few croutons just before serving to keep them crispy.

Ingredients: 30% cream (optional), Cheese (e.g. cheddar), Bread for croutons (optional), Ground black pepper
Use deep soup plates or decorative bowls for New Year's Eve — an aesthetic presentation enhances the pleasure of eating. Add the croutons just before serving, as they soften quickly.

Final taste check

9

Before serving, taste the soup again and season if necessary: if it's not salty enough — add a maximum of 0.5 g of salt, if needed — more pepper. If the flavor is too intense, mellow it with a tablespoon of cream or a little water.

Ingredients: Salt, Ground black pepper, 30% cream (optional)
Season gradually — it's easier to add spices than to remove them. Use a small teaspoon for precise salting.

Fun Fact

💡

Broccoli comes from wild cabbage and was cultivated in ancient Rome; its popularity in modern cream soups increased with the development of hand blenders in the 20th century.

Best for

Sylwester 2025 Chłodne wieczory Elegancka przystawka na kolacji

Tips

🍽️ Serving

Serve the hot soup in warmed bowls to keep the temperature longer. For a New Year's Eve presentation, place the bowls on dark plates and add a few thin strips of smoked cheese or an extra portion of crunchy croutons on top. You can also serve a small board with additional cheeses on the side, so guests can personalize their meal.

🥡 Storage

Store the soup in the refrigerator in a tightly sealed container for 2-3 days. When reheating, gently warm it over low heat, stirring, and possibly adding a little broth to restore the consistency. Do not freeze soup with a lot of cream and cheese (it may change texture after thawing); if you plan to freeze, freeze the vegetable base in portions before adding cream and cheese, and season when thawing.

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