This easy Broccoli and Brie Soup is a creamy and nutritious dish perfect for a quick weeknight meal. Made with common ingredients like fresh broccoli and rich cheeses, it’s simple to whip up and offers a delightful warmth that’s sure to please. Serve it with crispy bread for an extra touch!
Ingredients Needed
- 6 tablespoons (85g) unsalted high-quality butter
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) chicken stock
- 2 cups (480ml) heavy cream (room temperature)
- 3 cups (240g) broccoli (finely chopped)
- 3 small carrots (finely diced)
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dry mustard
- Pinch of cayenne
- 5 ounces (140g) Gruyère cheese (shredded)
- 21 ounces (600g) Brie cheese (rind on, cubed)
How To Make Broccoli And Brie Soup
- Melt Butter: In a large soup pot or Dutch oven, melt the 6 tablespoons of butter over medium heat.
- Sauté Onion and Garlic: Add the diced onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for an additional minute.
- Add Flour: Stir in the flour and cook until the mixture is golden brown.
- Pour in Stock: Gradually pour in the chicken stock, mixing well to combine.
- Add Vegetables and Spices: Increase the heat to high. Gently add the chopped broccoli and diced carrots. Sprinkle in the sea salt, black pepper, smoked paprika, dry mustard, and cayenne. Stir to combine.
- Simmer: Cook until the liquid comes to a boil, then lower the heat. Cover and let simmer on the lowest heat for 10-20 minutes until the broccoli and carrots are tender.
- Incorporate Cream and Cheese: Remove the lid and carefully pour in the room-temperature heavy cream. Add the shredded Gruyère and cubed Brie. Allow the soup to bubble slightly to help melt the cheese.
- Stir and Serve: Stir until all the cheese is melted and combined into the soup. Remove from heat and serve warm, topped with extra cheese if desired.
Recipe Tips
- Use room temperature cream: Cold cream can cause the soup to curdle, so let it sit at room temperature before adding it to the soup.
- Don’t boil the soup after adding cheese: Once the cheese is added, keep the heat low to avoid splitting the cheese.
- Chop broccoli finely: Small pieces will cook evenly and blend better with the creamy texture of the soup.
- Stir continuously when adding flour: This prevents lumps from forming and ensures a smooth, creamy consistency.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Broccoli and Brie Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, let it cool completely, then pour it into a freezer-safe container. The soup can be frozen for up to 2 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat for about 5-7 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 650mg
- Total Carbohydrate: 20g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 10g
Try More Easy Soups:
- Celeriac Soup Recipe UK
- Spicy Lentil Soup Recipe UK
- Leek And Potato Soup Recipe UK
- Jewish Chicken Soup Recipe UK
Broccoli And Brie Soup
Description
This easy Broccoli and Brie Soup is a creamy and nutritious dish perfect for a quick weeknight meal. Made with common ingredients like fresh broccoli and rich cheeses, it’s simple to whip up and offers a delightful warmth that’s sure to please. Serve it with crispy bread for an extra touch!
Ingredients
Instructions
- Melt Butter: In a large soup pot or Dutch oven, melt the 6 tablespoons of butter over medium heat.
- Sauté Onion and Garlic: Add the diced onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for an additional minute.
- Add Flour: Stir in the flour and cook until the mixture is golden brown.
- Pour in Stock: Gradually pour in the chicken stock, mixing well to combine.
- Add Vegetables and Spices: Increase the heat to high. Gently add the chopped broccoli and diced carrots. Sprinkle in the sea salt, black pepper, smoked paprika, dry mustard, and cayenne. Stir to combine.
- Simmer: Cook until the liquid comes to a boil, then lower the heat. Cover and let simmer on the lowest heat for 10-20 minutes until the broccoli and carrots are tender.
- Incorporate Cream and Cheese: Remove the lid and carefully pour in the room-temperature heavy cream. Add the shredded Gruyère and cubed Brie. Allow the soup to bubble slightly to help melt the cheese.
- Stir and Serve: Stir until all the cheese is melted and combined into the soup. Remove from heat and serve warm, topped with extra cheese if desired.
Notes
- Use room temperature cream: Cold cream can cause the soup to curdle, so let it sit at room temperature before adding it to the soup.
- Don’t boil the soup after adding cheese: Once the cheese is added, keep the heat low to avoid splitting the cheese.
- Chop broccoli finely: Small pieces will cook evenly and blend better with the creamy texture of the soup.
- Stir continuously when adding flour: This prevents lumps from forming and ensures a smooth, creamy consistency.
Broccoli And Brie Soup