Cheese and trees soup

Cheese and Trees Soup Recipe - Vegetarian Soup with Broccoli and Cheddar

Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cheese and broccoli soup is a comforting and creamy dish that is perfect for a cozy night in. This recipe combines the rich and savory flavors of cheddar cheese with the earthy taste of broccoli, creating a delicious and satisfying soup that is sure to warm you up from the inside out.

History

Cheese and broccoli soup has been a popular dish in American cuisine for many years. It is believed to have originated in the United States in the early 20th century, when cheese became more readily available and affordable. The combination of cheese and broccoli was a natural pairing, as the creamy texture of the cheese complements the hearty flavor of the broccoli perfectly.

Ingredients

1 tbsp butter or margarine
1 cup chopped onion
1.33 lb (603 g) (4 medium) potatoes
-- cut into 0.75 inch cubes
2.5 cups water
2 chicken bouillon cubes
10 oz (283 g) frozen chopped broccoli
-- thawed and drained
1.5 cups shredded cheddar cheese
salt and pepper, to taste

How to prepare

1. In a 2- to 3 qt (2.84 liter) saucepan, melt the butter over medium heat.
2. Add the onion and sauté for 5 minutes.
3. Add the potatoes, water, and bouillon cubes.
4. Bring to a boil, then reduce the heat, cover, and cook until the potatoes are just tender, about 15 minutes.
5. Using a slotted spoon, remove 1 cup of the potato cubes and set them aside.
6. Pour the contents of the saucepan into the container of an electric blender.
7. Holding the lid down tightly, blend until smooth, then return the mixture to the saucepan.
8. Mix in the reserved potatoes and the broccoli.
9. Over medium-low heat, gradually add the cheese, stirring until heated through and the cheese is completely melted.
10. Season with salt and pepper.

Variations

Add cooked chicken or ham for a heartier version of this soup.
Use different types of cheese, such as Gruyere or Swiss, for a unique flavor twist.

Cooking Tips & Tricks

Be sure to thaw and drain the broccoli before adding it to the soup, as excess moisture can make the soup too watery.

- For a smoother texture, use an immersion blender to puree the soup directly in the pot.

- Adjust the amount of cheese to suit your taste preferences - more cheese will result in a richer and creamier soup.

Serving Suggestions

Serve the cheese and broccoli soup with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Be sure to cook the potatoes until they are just tender, as overcooking can result in a mushy texture.

Ingredient Substitutions

Use vegetable broth in place of chicken bouillon cubes for a vegetarian version of this soup.

- Substitute cauliflower for the broccoli for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of extra shredded cheese and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve this soup with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 4g

- Sugars: 4g

Fats

- Total Fat: 16g

- Saturated Fat: 9g

- Trans Fat: 0g

Proteins

- Protein: 14g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 90% DV

- Calcium: 30% DV

- Iron: 10% DV

Alergens

Contains dairy

Summary

This cheese and broccoli soup is a rich and creamy dish that is high in protein and vitamin C. It is a satisfying and nutritious meal that is perfect for a cold winter day.

Summary

Cheese and broccoli soup is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines the rich and savory flavors of cheddar cheese with the earthy taste of broccoli, creating a creamy and satisfying soup that is sure to warm you up from the inside out. Enjoy this nutritious and flavorful soup with your favorite bread or salad for a complete meal.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Cheese and Trees Soup. It was many years ago, when I was just a young girl living in the countryside. My mother had invited some of our neighbors over for a dinner party, and one of them, Mrs. Jenkins, brought a pot of this delicious soup to share.

As soon as I took my first spoonful, I was hooked. The soup was velvety smooth with a rich cheese flavor and chunks of tender broccoli that resembled little trees floating in the golden broth. I asked Mrs. Jenkins for the recipe, and she was more than happy to share.

She explained that the soup was a family recipe that had been passed down for generations. It was a simple yet comforting dish that was perfect for cold winter nights. Mrs. Jenkins told me that she had learned to make the soup from her own grandmother, who had learned it from her mother before her.

I was fascinated by the history behind the recipe and the tradition of passing it down through the generations. I knew that I had to learn how to make it myself so that I could continue the legacy in my own family.

Over the years, I have made the Cheese and Trees Soup countless times, tweaking the recipe here and there to suit my own taste. Sometimes I add extra cheese for a creamier texture, or I throw in some carrots and peas for a pop of color and sweetness. But no matter how I modify it, the soup always brings back fond memories of that dinner party so many years ago.

I have shared the recipe with my own children and grandchildren, passing on not just the ingredients and instructions, but also the story behind it. I want them to understand the importance of tradition and the joy that comes from sharing a meal with loved ones.

Every time I make Cheese and Trees Soup, I am reminded of Mrs. Jenkins and her generous spirit in sharing her family recipe with me. I am grateful for the connection that food can create between people and the memories that it can evoke.

As I stir the pot of simmering soup on the stove, the aroma of cheese and broccoli wafting through the kitchen, I can't help but smile. I am proud to carry on the tradition of this delicious recipe and grateful for the lessons it has taught me about family, community, and the power of a good meal shared with those we love.