Collection: Soups With Cheese
This chef-curated Collection: Soups With Cheese offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 36g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 512 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Collection: Soups With Cheese offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Collection: Soups With Cheese to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Collection: Soups With Cheese, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
- Date: Mon, 16 Aug 93 09:31:13 +0200
- Broccoli And Cheese Soup (Mary Branscombe)●
- Broccoli-Cheese Soup (Charlene Keane)●
- Farmer's Cheese Soup (Barbara Hlavin)●
- Jalapeno Cheese Soup (Garry Howard)●
- Jarlsberg Cheese And Broccoli Soup (Mary Murray)●
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: maryb@cix.compulink.co.uk (Mary Branscombe) Source: Originally from BBC Good Food magazine but somewhat adapted BROCCOLI AND CHEESE SOUP ======================== Ingredients: ------------ olive oil 2 onions 6 medium potatoes 1 pint water/stock 2 heads of broccoli 8 oz cheddar cheese - mature cheddar is good, add more cheeses if you want it only improves it salt, peper, herbs and spices Instructions: ------------- heat oil, soften 2 onions and 6 medium potatoesStep 2: Technique & Execution
When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancyStep 3: Technique & Execution
Cook for about 20 minutes at a fast simmerStep 4: Technique & Execution
Add another head of broccoli in florets, simmer for another 2/3 minutesStep 5: Technique & Execution
COLLECTION: Soups With CheeseChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 512 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 36g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 44g | Complex, slow-digesting dietary fiber |
| Fat | 18g | Wholesome dietary lipids for micronutrient absorption |
Collection: Soups With Cheese
This chef-curated Collection: Soups With Cheese offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: maryb@cix.compulink.co.uk (Mary Branscombe) Source: Originally from BBC Good Food magazine but somewhat adapted BROCCOLI AND CHEESE SOUP ======================== Ingredients: ------------ olive oil 2 onions 6 medium potatoes 1 pint water/stock 2 heads of broccoli 8 oz cheddar cheese - mature cheddar is good, add more cheeses if you want it only improves it salt, peper, herbs and spices Instructions: ------------- heat oil, soften 2 onions and 6 medium potatoes
Technique & Execution: When yellowish, add about 1 pint of water or stock and one head of broccoli (broken into florets), salt and any herbs/spices you fancy
Technique & Execution: Cook for about 20 minutes at a fast simmer
Technique & Execution: Add another head of broccoli in florets, simmer for another 2/3 minutes
Technique & Execution: COLLECTION: Soups With Cheese
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 3 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like broccoli become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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