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This creamy broccoli cheddar soup is simple and full of flavor. You will love how easy it is to make this comforting dish. With fresh broccoli and sharp cheddar, each bowl is a burst of cheesy goodness. - 1 large head of fresh broccoli, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 3 tablespoons butter - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 cup shredded carrots - 1/2 teaspoon paprika - Salt and pepper to taste - Optional: Croutons for garnish You need a large pot for cooking. An immersion blender helps to make it creamy. A cutting board and knife are great for chopping veggies. Use measuring cups and spoons for accuracy. Enjoy the process of making this cozy soup! Start by gathering all your ingredients. Chop one large head of fresh broccoli. Dice one medium onion and mince two cloves of garlic. Measure out three tablespoons of butter, four cups of vegetable broth, and one cup of heavy cream. Shred two cups of sharp cheddar cheese and one cup of carrots. Finally, get your paprika, salt, and pepper ready. In a large pot, melt the butter over medium heat. Add the diced onion and cook until it turns soft, about five minutes. Next, stir in the minced garlic and cook for one minute until you smell its great aroma. Add the chopped broccoli, shredded carrots, and vegetable broth. Bring the mixture to a boil. Once it boils, lower the heat and let it simmer for 15-20 minutes. You want the broccoli to become tender. After the broccoli is tender, use an immersion blender to puree the soup. You can leave some chunks if you prefer texture. Once blended, stir in the heavy cream and shredded cheddar cheese. Mix until everything melts and combines well. Season with paprika, salt, and pepper to taste. Let the soup simmer for another five minutes. Remove it from the heat and let it cool slightly before serving. To make your creamy broccoli cheddar soup taste even better, you can add spices. A pinch of nutmeg brings warmth. Fresh herbs like thyme or parsley add a bright note. You can also toss in a splash of lemon juice for a zesty kick. For a smoky flavor, try adding a bit of smoked paprika. Each of these can take your soup from good to great! One common mistake is overcooking the broccoli. It should be tender, but not mushy. Another mistake is not blending enough. You want a creamy base, so blend well! If the soup is too thick, add more vegetable broth to thin it out. Lastly, don’t forget to season! Salt and pepper are key to a balanced flavor. Serve your soup in warm bowls for the best experience. Top it with croutons for crunch and more cheddar for extra cheese flavor. A drizzle of cream can make it look fancy. Pair this soup with crusty bread or a light salad for a complete meal. It’s perfect for lunch or a cozy dinner! {{image_2}} You can easily change this soup with fun add-ins. Try adding cooked chicken for protein. You can use cauliflower instead of broccoli for a twist. If you want a spicy kick, add diced jalapeños. Swap out heavy cream for coconut milk if you prefer a dairy-free option. Feel free to mix in other veggies like corn or potatoes. This recipe is flexible for different diets. To make it vegan, use vegetable broth and coconut cream. You can also replace cheese with a dairy-free alternative. For a low-carb version, skip the carrots. Use almond milk instead of heavy cream for a lighter soup. Always check labels to ensure your ingredients fit your diet. Get creative with how you serve the soup. Try pouring it into bread bowls for a fun twist. You can serve it with a side of crusty bread or a salad. For added flair, top your soup with fresh herbs like parsley or chives. A sprinkle of crushed red pepper adds color and flavor. To store leftovers, let the soup cool down first. Then, pour it into an airtight container. Seal the container tightly. Place it in the fridge. Creamy broccoli cheddar soup stays fresh for about 3-4 days. If you want to keep it longer, consider freezing it. Freezing this soup is simple. Use freezer-safe containers, leaving some space at the top. The soup expands when it freezes. It can last for about 2-3 months in the freezer. For best results, label the container with the date. This helps you keep track of how long it has been frozen. To reheat the soup, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For reheating, pour the soup into a pot over medium heat. Stir it often to prevent sticking. If the soup seems too thick, add a splash of broth or cream to loosen it up. Heat until warm and enjoy! Yes, you can use frozen broccoli. It saves time and is easy to find. Just add it to the pot when you would add fresh broccoli. Cook it until tender, about 10 to 15 minutes. The soup will still taste great! To make this soup gluten-free, just use gluten-free vegetable broth. Most broths are naturally gluten-free, but check the label to be sure. Also, avoid adding any gluten-containing ingredients. This soup can be enjoyed by everyone! This soup pairs well with several sides. Try serving it with crusty bread, grilled cheese, or a fresh salad. You can also top the soup with croutons for extra crunch. Each choice adds flavor and makes it a hearty meal! In this post, I covered how to make broccoli cheddar soup. You learned about the needed ingredients, preparation steps, and cooking process. I shared tips to enhance flavor and avoid common mistakes. You also discovered serving ideas, variations, and storage info for leftovers. Broccoli cheddar soup is easy and fun to make. With practice, your soup will taste great every time. Enjoy cooking!

Creamy Broccoli Cheddar Soup

Indulge in a warm bowl of Cheesy Delight Broccoli Cheddar Soup that’s perfect for chilly days! This creamy, delicious recipe is easy to make and packed with flavors from fresh broccoli, sharp cheddar cheese, and a hint of paprika. With just a few simple ingredients and a quick prep time, you can enjoy a comforting meal in no time.
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Ingredients
  

1 large head of fresh broccoli, chopped

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons butter

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded carrots

1/2 teaspoon paprika

Salt and pepper to taste

Optional: Croutons for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the chopped broccoli, shredded carrots, and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the broccoli is tender.

        Using an immersion blender, puree the soup until it reaches your desired consistency (you can leave some chunks for texture if preferred).

          Stir in the heavy cream and shredded cheddar cheese until melted and fully combined.

            Season the soup with paprika, salt, and pepper to taste. Simmer for an additional 5 minutes.

              Remove from heat and let it cool slightly before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Serve the soup in warm bowls, topped with croutons and a sprinkle of extra cheddar cheese. Optionally, drizzle a little cream on top for a decorative touch.