Imed Shili Broccoli And Brie Soup Recipe is made with butter, onion, garlic, flour, chicken stock, heavy cream, broccoli, carrots, sea salt, black pepper, smoked paprika, dry mustard, cayenne pepper, Gruyere cheese, and Brie cheese. This creamy [Broccoli And Brie Soup Recipe] creates a hearty soup that takes about 40 minutes to prepare and can serve up to 6 people.
Broccoli And Rie Soup Recipe Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 cups heavy cream, at room temperature
- 3 cups broccoli, finely chopped
- 3 small carrots, finely diced
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dry mustard
- Pinch of cayenne pepper
- 5 ounces Gruyere cheese, shredded
- 21 ounces Brie cheese, rind on, cubed
Broccoli And Rie Soup Recipe Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly until it becomes golden brown.
- Gradually pour in the chicken stock, stirring constantly to combine and prevent lumps from forming.
- Increase the heat to high. Add the chopped broccoli and diced carrots to the pot. Season with salt, black pepper, smoked paprika, dry mustard, and cayenne pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-20 minutes, or until the broccoli and carrots are tender.
- Remove the lid from the pot. Gradually pour in the room temperature heavy cream, stirring constantly.
- Add the shredded Gruyere cheese and cubed Brie cheese to the soup. Allow the cheeses to melt slightly, then stir until fully incorporated into the soup.
- Remove the soup from the heat as soon as all the cheese has melted completely.
- Serve the broccoli and Brie soup warm, garnished with extra cheese if desired.
Recipe Tips
- Enhance Flavor with Fresh Herbs: Add a sprinkle of fresh thyme or parsley just before serving to brighten the flavors of the soup.
- Adjust Cheese Meltiness: For a creamier texture, let the soup simmer on low heat after adding the cream and cheese, stirring gently until the cheese melts completely.
- Boost Creaminess with Heavy Cream: Use room temperature heavy cream to prevent curdling when adding it to the hot soup.
How To Store Broccoli And Rie Soup Recipe
Refrigerate: Allow the Broccoli And Brie Soup to cool completely. Transfer it into an airtight container or cover the soup pot with plastic wrap. Refrigerate the soup for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Let it cool completely before transferring it to a freezer-safe container or dividing it into portions and placing them in freezer bags. Label the containers with the date. The soup can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and gently warm on the stove, stirring occasionally until heated through.
How To Reheat Leftover Broccoli And Rie Soup Recipe
On the Stove: Pour the desired amount of leftover soup into a saucepan. Heat over medium-low heat, stirring occasionally, until the soup is heated through.
In the Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
In The Oven: Preheat the oven to 350°F (175°C). Transfer the soup into an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, or until the soup is hot throughout.
What To Serve Broccoli And Rie Soup Recipe
Broccoli And Brie Soup Recipe pairs well with crusty bread, garlic bread, a fresh garden salad, and steamed vegetables. It also can be served alongside rice pilaf, quinoa salad, roasted potatoes, and grilled chicken for better savoring of the meal.
Frequently Asked Questions
Can I use frozen broccoli and carrots instead of fresh?
Yes, frozen vegetables can be used as a convenient alternative. Ensure they are thawed and drained before adding them to the soup.
What can I substitute for Brie cheese?
If you prefer a different cheese or cannot find Brie, you can substitute it with Camembert, Fontina, or another creamy cheese that melts well.
How can I make this soup vegetarian?
To make the soup vegetarian, substitute the chicken stock with vegetable stock or broth. Ensure all other ingredients are vegetarian-friendly.
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Broccoli And Rie Soup Recipe
Description
Broccoli And Brie Soup Recipe is made with butter, onion, garlic, flour, chicken stock, heavy cream, broccoli, carrots, sea salt, black pepper, smoked paprika, dry mustard, cayenne pepper, Gruyere cheese, and Brie cheese. This creamy [Broccoli And Brie Soup Recipe] creates a hearty soup that takes about 40 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly until it becomes golden brown.
- Gradually pour in the chicken stock, stirring constantly to combine and prevent lumps from forming.
- Increase the heat to high. Add the chopped broccoli and diced carrots to the pot. Season with salt, black pepper, smoked paprika, dry mustard, and cayenne pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-20 minutes, or until the broccoli and carrots are tender.
- Remove the lid from the pot. Gradually pour in the room temperature heavy cream, stirring constantly.
- Add the shredded Gruyere cheese and cubed Brie cheese to the soup. Allow the cheeses to melt slightly, then stir until fully incorporated into the soup.
- Remove the soup from the heat as soon as all the cheese has melted completely.
- Serve the broccoli and Brie soup warm, garnished with extra cheese if desired.
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 450
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 22g111%
- Cholesterol 120mg40%
- Sodium 800mg34%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
