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- 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 4 cups broccoli florets (fresh or frozen) - 4 cups vegetable broth - 2 medium carrots, diced - 1 teaspoon dried thyme - 1 teaspoon mustard powder - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - Salt and pepper to taste - ¼ cup grated Parmesan cheese (for garnish) - Fresh chives, chopped (for garnish) The first step in making creamy broccoli cheddar soup is gathering the right ingredients. Fresh or frozen broccoli florets work well. I love using sharp cheddar to give the soup a bold flavor. The heavy cream adds richness and creaminess. - If you want a lighter soup, use milk instead of heavy cream. - For a dairy-free version, try coconut milk or almond milk. - You can mix different cheeses, like gouda or mozzarella, for fun flavors. These substitutions allow you to tailor the soup to your taste or dietary needs. Remember, the key is to keep the balance of flavors. - Each serving has about 350 calories. - It provides a good mix of carbs, fats, and protein. - Broccoli is full of vitamins and fiber, making this soup a healthy choice. Broccoli offers benefits like supporting digestion and boosting the immune system. This soup not only comforts you but also nourishes your body. First, I heat the olive oil in a large pot over medium heat. I add the diced onion and sauté it for about five minutes. The onion becomes soft and clear. Then, I toss in the minced garlic and cook for one more minute. The garlic should smell great at this point. Next, I stir in the broccoli florets and diced carrots. I cook them for three to four minutes. They should start to soften but not lose their crunch. After that, I pour in the vegetable broth. I also add the dried thyme and mustard powder. I bring the mix to a simmer and cook for about 15 minutes. The broccoli should be tender but still bright green. For blending, I love using an immersion blender. It makes the soup so smooth without extra dishes. I blend until it reaches my favorite texture—smooth or a bit chunky. If I don’t have an immersion blender, I pour the soup into a countertop blender. I do this in batches, making sure not to fill it too high. Now it’s time for the best part! I return the blended soup to the pot and stir in the heavy cream. I heat it gently over low to medium heat. I want it warm but not boiling. Then, I add the shredded sharp cheddar cheese slowly. I stir until it’s fully melted and mixed in. Finally, I season with salt and pepper to taste. For a nice finish, I garnish each bowl with grated Parmesan cheese and chopped fresh chives. To make your soup shine, sauté the onions well. Heat olive oil in a pot. Add diced onions and cook until they turn soft and clear, about five minutes. This step builds a strong flavor base. When you add garlic, do not cook it too long. One minute is perfect to keep its fresh taste. When adding cream, keep the heat low. This avoids curdling. Stir in the cream gently after blending the soup. Heat it just enough to warm through. If it boils, the cream may separate, which you want to avoid. You can add spices to boost the flavor. Try a pinch of smoked paprika or a dash of cayenne for warmth. A sprinkle of nutmeg adds a nice depth too. Balance flavors with salt and pepper. Taste as you go to find the right balance. Serve this soup with crusty bread or a fresh salad. A simple garden salad pairs well. For a fun twist, use a bread bowl. It's a delicious way to enjoy every bit of the soup. Garnish with grated Parmesan and chopped chives for added color and taste. You can also add a drizzle of olive oil for richness. {{image_2}} You can change the cheese to fit your taste. Cheese blends work great. Try mixing sharp cheddar with Gruyère for a rich flavor. If you want a lighter taste, use mozzarella. For those who prefer vegan options, there are tasty vegan cheeses. Look for brands that melt well. They can replace dairy cheese nicely. Want to make it heartier? Add protein! Chicken or bacon can add great flavor. Cook the chicken in the soup or add crispy bacon on top. You can also add more veggies. Peas, corn, or even spinach can add color and flavor. Just toss them in with the broccoli and carrots. Seasonal changes can spice up this soup. In spring, add fresh peas for a pop of sweetness. They cook fast and add a nice crunch. In fall, try pumpkin or squash. They add creaminess and a touch of sweetness. Just roast them first for extra flavor. These changes keep the soup fresh all year round. To store your creamy broccoli cheddar soup, first let it cool. Then, pour it into an airtight container. This keeps it fresh and tasty. It will stay good in the fridge for about 3 to 4 days. Always check for any changes in smell or color before enjoying it again. If you want to keep the soup longer, freezing is a great option. Start by letting the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. It can last in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, warm it gently on the stove, stirring well. You might need to add a splash of broth or cream to restore its creaminess. You can make this soup ahead of time for easy meals. Cook a big batch and store it as I mentioned earlier. Portion it into containers for quick lunches or dinners. You can also freeze individual servings for even more convenience. This way, you’ll always have a warm bowl of comfort ready when you need it! To thicken your broccoli cheddar soup, you can use several common thickening agents. Here are a few options: - Cornstarch: Mix equal parts cornstarch and cold water. Stir this into the soup and let it cook until thickened. - Flour: Make a roux by cooking equal parts flour and butter, then add this to the soup. - Potatoes: Add diced potatoes while cooking. They can break down and thicken the soup naturally. - Cream: A bit more heavy cream will add richness and thickness. Each agent has its own flavor and texture. Experiment to see what you prefer! Yes, you can make this soup in advance, which is great for meal prep. Here are best practices: - Cool before storing: Let the soup cool down before placing it in the fridge. - Use airtight containers: Store it in sealed containers to keep it fresh. - Reheat gently: When ready to serve, reheat slowly over low heat to prevent curdling. Making it ahead saves time and tastes even better after the flavors meld! This soup can be gluten-free, but you must check your ingredients. - Broth: Ensure your vegetable broth is gluten-free. Some brands add gluten. - Thickening agents: Use cornstarch instead of flour to keep it gluten-free. - Cheese: Most cheese is gluten-free, but double-check labels for any additives. With simple swaps, you can enjoy a delicious gluten-free version! This blog post covered how to make a delicious broccoli cheddar soup. We shared the key ingredients, nutritional benefits, and steps for perfect preparation. I offered tips for enhancing flavor and recommended variations to suit your taste. You’ll find storage tips for leftovers and meal prep ideas. Enjoy making this soup at home. It can warm your heart and impress your guests!

Creamy Broccoli Cheddar Soup

Warm up with this creamy broccoli cheddar soup that blends fresh flavors and comfort in one hearty bowl! Made with simple ingredients like broccoli, carrots, and sharp cheddar cheese, this easy recipe is perfect for any day. Discover how to create this rich, velvety soup in just 30 minutes! Click to explore the full recipe and enjoy a delightful taste of homemade goodness. Perfect for cozy nights or a quick lunch!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

4 cups broccoli florets (fresh or frozen)

4 cups vegetable broth

2 medium carrots, diced

1 teaspoon dried thyme

1 teaspoon mustard powder

1 cup heavy cream

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

¼ cup grated Parmesan cheese (for garnish)

Fresh chives, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

    Add the minced garlic and sauté for an additional minute until fragrant.

      Stir in the broccoli florets and diced carrots, cooking for another 3-4 minutes until they start to soften.

        Pour in the vegetable broth, then add the dried thyme and mustard powder. Bring the mixture to a simmer and cook for about 15 minutes, or until the broccoli is tender.

          Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or slightly chunky). If you don’t have an immersion blender, carefully transfer to a countertop blender in batches.

            Return the blended soup to the pot and stir in the heavy cream. Heat gently over low to medium heat until warmed through but not boiling.

              Gradually add the shredded cheddar cheese to the soup, stirring until fully melted and incorporated. Season with salt and pepper to taste.

                Serve hot, garnished with grated Parmesan cheese and chopped fresh chives.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6