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Broccoli Cheddar Soup Comforting and Creamy Delight

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- 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, freshly grated - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1 tablespoon olive oil - 2 tablespoons all-purpose flour (optional) When I make broccoli cheddar soup, I focus on quality. The fresh broccoli florets should look bright and crisp. Use a medium onion for a nice base flavor. The garlic adds a subtle kick that complements the cheese. The broth is key. I prefer a low-sodium vegetable broth. It lets the other flavors shine without being too salty. Heavy cream brings richness to the soup. For seasonings, I love using sharp cheddar cheese. It melts beautifully and gives that classic taste. Dijon mustard adds a nice tang. Smoked paprika gives a hint of warmth. Don’t forget to season with salt and pepper to balance all the flavors. If you want a thicker soup, you can use all-purpose flour. This step is optional, but it helps create that creamy texture. All these ingredients come together to make a comforting bowl of soup, perfect for any day. You can find the full recipe to guide you through the cooking process. 1. Sauté Aromatics: Onion and garlic Start by heating the olive oil in a large pot over medium heat. Add the finely diced onion. Cook it for about 5 minutes, stirring often, until it becomes soft and clear. Then, add the minced garlic. Cook it for another minute, stirring until it smells fantastic. 2. Adding Broccoli and Broth: Bring to a boil Next, mix in the fresh broccoli florets with the sautéed onion and garlic. Pour in the vegetable broth. Turn up the heat until the soup begins to boil. Once boiling, reduce the heat. Let it simmer for 10-15 minutes until the broccoli is bright green and tender. 1. Optional: Adding flour for thickness If you like a thicker soup, sprinkle the flour over the mixture. Stir it in well. Let it cook for a minute to remove the raw flour taste. 2. Pureeing the soup: Using an immersion blender Use an immersion blender right in the pot. Blend the soup until it reaches your favorite consistency. You can make it smooth or leave a few chunks for texture. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in small batches. 1. Incorporating cream, spices, and cheese Put the pot back on low heat. Stir in the heavy cream, Dijon mustard, and smoked paprika. Mix until everything is well combined and warm. 2. Simmering for flavors Gradually add the grated cheddar cheese, stirring until it melts completely. Taste the soup, then season it with salt and freshly cracked pepper. Let it simmer on low for 5 more minutes. These steps guide you through making a delightful bowl of broccoli cheddar soup. For the full recipe, check out the earlier section. Enjoy the creamy goodness! To get the perfect texture in your broccoli cheddar soup, aim for a creamy blend. Use an immersion blender for easy mixing. You can blend it smooth or keep some pieces for a rustic feel. This choice adds to the overall experience. Cook the broccoli until it's just tender. This usually takes about 10 to 15 minutes. When it turns bright green, it's ready. Overcooked broccoli can turn mushy, which you want to avoid. Want more flavor? Try adding spices like a pinch of cayenne or nutmeg. Fresh thyme or parsley can also brighten the taste. These herbs work well with the cheese and broccoli mix. For cheese, sharp cheddar is the classic choice, but you can mix it up. Try Gruyère for a nutty flavor or pepper jack for some heat. Each cheese brings a unique twist to the soup. Make your soup look as good as it tastes. Serve it hot in warmed bowls. Top each bowl with extra cheese and a few broccoli florets for color. A drizzle of olive oil adds a nice touch too. Pair this soup with warm, crusty bread or a light salad. These sides balance the rich soup and complete your meal. Enjoying this soup is a feast for both the eyes and the palate! {{image_4}} Making it gluten-free To make this soup gluten-free, swap the all-purpose flour for a gluten-free blend. You can also use cornstarch mixed with water as a thickener. This keeps the creamy texture without the gluten. Vegan alternative options If you prefer a vegan version, use plant-based cheese and cream. Coconut milk can replace heavy cream for richness. Nutritional yeast adds a cheesy flavor without dairy. Best substitutes for cheese and cream For cheese, try using cashew cheese or vegan cheese. These options melt well and keep the flavor rich. Instead of cream, you can use silken tofu blended until smooth for a creamy texture. Using frozen versus fresh broccoli Fresh broccoli adds a bright taste and texture, but frozen works too. Frozen broccoli is often picked at peak ripeness. Just ensure you thaw it first and drain any excess water. Southwest flavors: Adding jalapeños For a spicy twist, add diced jalapeños when cooking the onions. This gives the soup a nice kick and pairs well with the cheese. Classic French variations: Adding leeks Adding leeks brings a mild, sweet flavor. Sauté them with the onions for a lovely depth. This is a classic touch that enhances the overall taste of the soup. To keep your broccoli cheddar soup fresh, store it in an airtight container. Make sure it cools to room temperature before sealing it tight. This helps avoid moisture buildup inside the container. Label the container with the date. This way, you’ll know when you made it. You can freeze broccoli cheddar soup for quick meals later. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave a little space at the top, as liquids expand when frozen. To reheat, thaw the soup in the fridge overnight. Warm it on the stove over low heat. Stir well to mix any separated ingredients. In the fridge, you can keep the soup for about 3-4 days. If you freeze it, it can last up to 3 months. Always check for any off smells or changes in color before eating leftovers. For the full recipe, check the section above. How to make broccoli cheddar soup without cream? You can use milk or a plant-based milk. This gives a creamy texture. Add more cheese for richness. You can also use blended cauliflower for a thick base. Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works well. It saves time and is easy to find. Just add it to the pot when you would add fresh. Cook until tender, and your soup will still taste great. What is the best cheese for broccoli cheddar soup? Sharp cheddar cheese is the best choice. It adds a strong, rich flavor. You can mix it with Gruyère cheese for extra creaminess and depth. Can I prepare this soup in advance? Absolutely! Make the soup, cool it, and store it in the fridge. It lasts about three days. Reheat gently on the stove for the best taste. Is broccoli cheddar soup healthy? Broccoli cheddar soup can be healthy. It has broccoli, which is full of vitamins. However, cream and cheese add calories. Balance it with a salad or whole grain bread. How to reduce calories in the recipe? Use low-fat milk instead of cream. Choose a reduced-fat cheese or less cheese overall. You can also add more veggies to bulk it up without adding many calories. Discover the full recipe for Cheesy Broccoli Bliss Soup to make this dish at home! This soup is a warm hug in a bowl. It combines fresh broccoli, rich cheese, and cream. You will love its comforting taste. Here’s how to make it. Ingredients: - 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth (homemade or low-sodium) - 1 cup heavy cream - 2 cups sharp cheddar cheese, freshly grated - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1 tablespoon olive oil - 2 tablespoons all-purpose flour (optional, for added thickness) Instructions: 1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté until it turns translucent, about 5 minutes. 2. Add Garlic: Stir in the minced garlic. Cook for one more minute, stirring often until fragrant. 3. Add Broccoli and Broth: Mix in the broccoli florets and pour in the vegetable broth. Bring this to a boil. Once boiling, lower the heat to a gentle simmer and cook for 10-15 minutes. The broccoli should be tender and bright green. 4. Thicken (Optional): If you want a thicker soup, sprinkle flour over the mix. Stir well to combine. Cook for one minute to cook the flour. 5. Puree the Soup: Use an immersion blender in the pot to blend the soup. You can make it smooth or leave some pieces. If you don't have an immersion blender, carefully transfer the soup in batches to a traditional blender. 6. Incorporate Cream and Spices: Return the pot to low heat. Stir in the heavy cream, Dijon mustard, and smoked paprika until everything is well mixed and heated. 7. Melt the Cheese: Gradually add the grated cheddar cheese, stirring until it melts completely. Taste and add salt and cracked pepper as needed. 8. Simmer for Flavors: Let the soup simmer on low for another 5 minutes. Stir now and then to keep it warm. Prep Time: 10 mins | Total Time: 30 mins | Servings: 4 Presentation Tips: Serve the soup hot in warmed bowls. Top with extra grated cheddar and a few broccoli florets for color. Drizzle a little olive oil on top for extra richness. Enjoy it with warm crusty bread for a perfect meal! For the complete recipe, refer to the earlier section. This blog post covered how to make a delicious broccoli cheddar soup. We explored key ingredients, the cooking steps, and tips for the perfect texture and flavor. You can even adapt the recipe for different diets and tastes. Remember, this soup is versatile and can be enjoyed fresh or frozen. Try making this soup your own with unique twists. Happy cooking!
Save It Jump to Recipe

Are you craving a warm, satisfying bowl of soup? Look no further than my Broccoli Cheddar Soup, a comforting and creamy delight! This dish features fresh broccoli, sharp cheddar cheese, and rich cream, making it perfect for chilly days. Follow my simple recipe, and you’ll whip up a bowl of joy in no time. Ready to dive into the world of cheesy goodness? Let’s get started!

Ingredients

Main Ingredients

– 4 cups fresh broccoli florets

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 3 cups vegetable broth

– 1 cup heavy cream

Seasonings and Additional Ingredients

– 2 cups sharp cheddar cheese, freshly grated

– 1 teaspoon Dijon mustard

– 1/2 teaspoon smoked paprika

– Salt and freshly cracked pepper to taste

– 1 tablespoon olive oil

– 2 tablespoons all-purpose flour (optional)

When I make broccoli cheddar soup, I focus on quality. The fresh broccoli florets should look bright and crisp. Use a medium onion for a nice base flavor. The garlic adds a subtle kick that complements the cheese.

The broth is key. I prefer a low-sodium vegetable broth. It lets the other flavors shine without being too salty. Heavy cream brings richness to the soup.

For seasonings, I love using sharp cheddar cheese. It melts beautifully and gives that classic taste. Dijon mustard adds a nice tang. Smoked paprika gives a hint of warmth. Don’t forget to season with salt and pepper to balance all the flavors.

If you want a thicker soup, you can use all-purpose flour. This step is optional, but it helps create that creamy texture.

All these ingredients come together to make a comforting bowl of soup, perfect for any day. You can find the full recipe to guide you through the cooking process.

Step-by-Step Instructions

Preparing the Base

1. Sauté Aromatics: Onion and garlic

Start by heating the olive oil in a large pot over medium heat. Add the finely diced onion. Cook it for about 5 minutes, stirring often, until it becomes soft and clear. Then, add the minced garlic. Cook it for another minute, stirring until it smells fantastic.

2. Adding Broccoli and Broth: Bring to a boil

Next, mix in the fresh broccoli florets with the sautéed onion and garlic. Pour in the vegetable broth. Turn up the heat until the soup begins to boil. Once boiling, reduce the heat. Let it simmer for 10-15 minutes until the broccoli is bright green and tender.

Thickening the Soup

1. Optional: Adding flour for thickness

If you like a thicker soup, sprinkle the flour over the mixture. Stir it in well. Let it cook for a minute to remove the raw flour taste.

2. Pureeing the soup: Using an immersion blender

Use an immersion blender right in the pot. Blend the soup until it reaches your favorite consistency. You can make it smooth or leave a few chunks for texture. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in small batches.

Final Touches

1. Incorporating cream, spices, and cheese

Put the pot back on low heat. Stir in the heavy cream, Dijon mustard, and smoked paprika. Mix until everything is well combined and warm.

2. Simmering for flavors

Gradually add the grated cheddar cheese, stirring until it melts completely. Taste the soup, then season it with salt and freshly cracked pepper. Let it simmer on low for 5 more minutes.

These steps guide you through making a delightful bowl of broccoli cheddar soup. For the full recipe, check out the earlier section. Enjoy the creamy goodness!

Tips & Tricks

Tips for the Perfect Texture

To get the perfect texture in your broccoli cheddar soup, aim for a creamy blend. Use an immersion blender for easy mixing. You can blend it smooth or keep some pieces for a rustic feel. This choice adds to the overall experience.

Cook the broccoli until it’s just tender. This usually takes about 10 to 15 minutes. When it turns bright green, it’s ready. Overcooked broccoli can turn mushy, which you want to avoid.

Flavor Boosters

Want more flavor? Try adding spices like a pinch of cayenne or nutmeg. Fresh thyme or parsley can also brighten the taste. These herbs work well with the cheese and broccoli mix.

For cheese, sharp cheddar is the classic choice, but you can mix it up. Try Gruyère for a nutty flavor or pepper jack for some heat. Each cheese brings a unique twist to the soup.

Presentation Ideas

Make your soup look as good as it tastes. Serve it hot in warmed bowls. Top each bowl with extra cheese and a few broccoli florets for color. A drizzle of olive oil adds a nice touch too.

Pair this soup with warm, crusty bread or a light salad. These sides balance the rich soup and complete your meal. Enjoying this soup is a feast for both the eyes and the palate!

Variations

Dietary Alternatives

Making it gluten-free

To make this soup gluten-free, swap the all-purpose flour for a gluten-free blend. You can also use cornstarch mixed with water as a thickener. This keeps the creamy texture without the gluten.

Vegan alternative options

If you prefer a vegan version, use plant-based cheese and cream. Coconut milk can replace heavy cream for richness. Nutritional yeast adds a cheesy flavor without dairy.

Ingredient Substitutions

Best substitutes for cheese and cream

For cheese, try using cashew cheese or vegan cheese. These options melt well and keep the flavor rich. Instead of cream, you can use silken tofu blended until smooth for a creamy texture.

Using frozen versus fresh broccoli

Fresh broccoli adds a bright taste and texture, but frozen works too. Frozen broccoli is often picked at peak ripeness. Just ensure you thaw it first and drain any excess water.

Regional Adaptations

Southwest flavors: Adding jalapeños

For a spicy twist, add diced jalapeños when cooking the onions. This gives the soup a nice kick and pairs well with the cheese.

Classic French variations: Adding leeks

Adding leeks brings a mild, sweet flavor. Sauté them with the onions for a lovely depth. This is a classic touch that enhances the overall taste of the soup.

Storage Info

Best Practices for Refrigeration

To keep your broccoli cheddar soup fresh, store it in an airtight container. Make sure it cools to room temperature before sealing it tight. This helps avoid moisture buildup inside the container. Label the container with the date. This way, you’ll know when you made it.

Freezing the Soup

You can freeze broccoli cheddar soup for quick meals later. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave a little space at the top, as liquids expand when frozen. To reheat, thaw the soup in the fridge overnight. Warm it on the stove over low heat. Stir well to mix any separated ingredients.

Shelf Life

In the fridge, you can keep the soup for about 3-4 days. If you freeze it, it can last up to 3 months. Always check for any off smells or changes in color before eating leftovers. For the full recipe, check the section above.

FAQs

Common Questions About Broccoli Cheddar Soup

How to make broccoli cheddar soup without cream?

You can use milk or a plant-based milk. This gives a creamy texture. Add more cheese for richness. You can also use blended cauliflower for a thick base.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. It saves time and is easy to find. Just add it to the pot when you would add fresh. Cook until tender, and your soup will still taste great.

Cooking Tips

What is the best cheese for broccoli cheddar soup?

Sharp cheddar cheese is the best choice. It adds a strong, rich flavor. You can mix it with Gruyère cheese for extra creaminess and depth.

Can I prepare this soup in advance?

Absolutely! Make the soup, cool it, and store it in the fridge. It lasts about three days. Reheat gently on the stove for the best taste.

Health Considerations

Is broccoli cheddar soup healthy?

Broccoli cheddar soup can be healthy. It has broccoli, which is full of vitamins. However, cream and cheese add calories. Balance it with a salad or whole grain bread.

How to reduce calories in the recipe?

Use low-fat milk instead of cream. Choose a reduced-fat cheese or less cheese overall. You can also add more veggies to bulk it up without adding many calories.

Discover the full recipe for Cheesy Broccoli Bliss Soup to make this dish at home!

Full Recipe

Cheesy Broccoli Bliss Soup

This soup is a warm hug in a bowl. It combines fresh broccoli, rich cheese, and cream. You will love its comforting taste. Here’s how to make it.

Ingredients:

– 4 cups fresh broccoli florets

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 3 cups vegetable broth (homemade or low-sodium)

– 1 cup heavy cream

– 2 cups sharp cheddar cheese, freshly grated

– 1 teaspoon Dijon mustard

– 1/2 teaspoon smoked paprika

– Salt and freshly cracked pepper to taste

– 1 tablespoon olive oil

– 2 tablespoons all-purpose flour (optional, for added thickness)

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté until it turns translucent, about 5 minutes.

2. Add Garlic: Stir in the minced garlic. Cook for one more minute, stirring often until fragrant.

3. Add Broccoli and Broth: Mix in the broccoli florets and pour in the vegetable broth. Bring this to a boil. Once boiling, lower the heat to a gentle simmer and cook for 10-15 minutes. The broccoli should be tender and bright green.

4. Thicken (Optional): If you want a thicker soup, sprinkle flour over the mix. Stir well to combine. Cook for one minute to cook the flour.

5. Puree the Soup: Use an immersion blender in the pot to blend the soup. You can make it smooth or leave some pieces. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender.

6. Incorporate Cream and Spices: Return the pot to low heat. Stir in the heavy cream, Dijon mustard, and smoked paprika until everything is well mixed and heated.

7. Melt the Cheese: Gradually add the grated cheddar cheese, stirring until it melts completely. Taste and add salt and cracked pepper as needed.

8. Simmer for Flavors: Let the soup simmer on low for another 5 minutes. Stir now and then to keep it warm.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

Presentation Tips: Serve the soup hot in warmed bowls. Top with extra grated cheddar and a few broccoli florets for color. Drizzle a little olive oil on top for extra richness. Enjoy it with warm crusty bread for a perfect meal!

For the complete recipe, refer to the earlier section.

This blog post covered how to make a delicious broccoli cheddar soup. We explored key ingredients, the cooking steps, and tips for the perfect texture and flavor. You can even adapt the recipe for different diets and tastes. Remember, this soup is versatile and can be enjoyed fresh or frozen.

Try making this soup your own with unique twists. Happy cooking!

- 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, freshly grated - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1 tablespoon olive oil - 2 tablespoons all-purpose flour (optional) When I make broccoli cheddar soup, I focus on quality. The fresh broccoli florets should look bright and crisp. Use a medium onion for a nice base flavor. The garlic adds a subtle kick that complements the cheese. The broth is key. I prefer a low-sodium vegetable broth. It lets the other flavors shine without being too salty. Heavy cream brings richness to the soup. For seasonings, I love using sharp cheddar cheese. It melts beautifully and gives that classic taste. Dijon mustard adds a nice tang. Smoked paprika gives a hint of warmth. Don’t forget to season with salt and pepper to balance all the flavors. If you want a thicker soup, you can use all-purpose flour. This step is optional, but it helps create that creamy texture. All these ingredients come together to make a comforting bowl of soup, perfect for any day. You can find the full recipe to guide you through the cooking process. 1. Sauté Aromatics: Onion and garlic Start by heating the olive oil in a large pot over medium heat. Add the finely diced onion. Cook it for about 5 minutes, stirring often, until it becomes soft and clear. Then, add the minced garlic. Cook it for another minute, stirring until it smells fantastic. 2. Adding Broccoli and Broth: Bring to a boil Next, mix in the fresh broccoli florets with the sautéed onion and garlic. Pour in the vegetable broth. Turn up the heat until the soup begins to boil. Once boiling, reduce the heat. Let it simmer for 10-15 minutes until the broccoli is bright green and tender. 1. Optional: Adding flour for thickness If you like a thicker soup, sprinkle the flour over the mixture. Stir it in well. Let it cook for a minute to remove the raw flour taste. 2. Pureeing the soup: Using an immersion blender Use an immersion blender right in the pot. Blend the soup until it reaches your favorite consistency. You can make it smooth or leave a few chunks for texture. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in small batches. 1. Incorporating cream, spices, and cheese Put the pot back on low heat. Stir in the heavy cream, Dijon mustard, and smoked paprika. Mix until everything is well combined and warm. 2. Simmering for flavors Gradually add the grated cheddar cheese, stirring until it melts completely. Taste the soup, then season it with salt and freshly cracked pepper. Let it simmer on low for 5 more minutes. These steps guide you through making a delightful bowl of broccoli cheddar soup. For the full recipe, check out the earlier section. Enjoy the creamy goodness! To get the perfect texture in your broccoli cheddar soup, aim for a creamy blend. Use an immersion blender for easy mixing. You can blend it smooth or keep some pieces for a rustic feel. This choice adds to the overall experience. Cook the broccoli until it's just tender. This usually takes about 10 to 15 minutes. When it turns bright green, it's ready. Overcooked broccoli can turn mushy, which you want to avoid. Want more flavor? Try adding spices like a pinch of cayenne or nutmeg. Fresh thyme or parsley can also brighten the taste. These herbs work well with the cheese and broccoli mix. For cheese, sharp cheddar is the classic choice, but you can mix it up. Try Gruyère for a nutty flavor or pepper jack for some heat. Each cheese brings a unique twist to the soup. Make your soup look as good as it tastes. Serve it hot in warmed bowls. Top each bowl with extra cheese and a few broccoli florets for color. A drizzle of olive oil adds a nice touch too. Pair this soup with warm, crusty bread or a light salad. These sides balance the rich soup and complete your meal. Enjoying this soup is a feast for both the eyes and the palate! {{image_4}} Making it gluten-free To make this soup gluten-free, swap the all-purpose flour for a gluten-free blend. You can also use cornstarch mixed with water as a thickener. This keeps the creamy texture without the gluten. Vegan alternative options If you prefer a vegan version, use plant-based cheese and cream. Coconut milk can replace heavy cream for richness. Nutritional yeast adds a cheesy flavor without dairy. Best substitutes for cheese and cream For cheese, try using cashew cheese or vegan cheese. These options melt well and keep the flavor rich. Instead of cream, you can use silken tofu blended until smooth for a creamy texture. Using frozen versus fresh broccoli Fresh broccoli adds a bright taste and texture, but frozen works too. Frozen broccoli is often picked at peak ripeness. Just ensure you thaw it first and drain any excess water. Southwest flavors: Adding jalapeños For a spicy twist, add diced jalapeños when cooking the onions. This gives the soup a nice kick and pairs well with the cheese. Classic French variations: Adding leeks Adding leeks brings a mild, sweet flavor. Sauté them with the onions for a lovely depth. This is a classic touch that enhances the overall taste of the soup. To keep your broccoli cheddar soup fresh, store it in an airtight container. Make sure it cools to room temperature before sealing it tight. This helps avoid moisture buildup inside the container. Label the container with the date. This way, you’ll know when you made it. You can freeze broccoli cheddar soup for quick meals later. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave a little space at the top, as liquids expand when frozen. To reheat, thaw the soup in the fridge overnight. Warm it on the stove over low heat. Stir well to mix any separated ingredients. In the fridge, you can keep the soup for about 3-4 days. If you freeze it, it can last up to 3 months. Always check for any off smells or changes in color before eating leftovers. For the full recipe, check the section above. How to make broccoli cheddar soup without cream? You can use milk or a plant-based milk. This gives a creamy texture. Add more cheese for richness. You can also use blended cauliflower for a thick base. Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works well. It saves time and is easy to find. Just add it to the pot when you would add fresh. Cook until tender, and your soup will still taste great. What is the best cheese for broccoli cheddar soup? Sharp cheddar cheese is the best choice. It adds a strong, rich flavor. You can mix it with Gruyère cheese for extra creaminess and depth. Can I prepare this soup in advance? Absolutely! Make the soup, cool it, and store it in the fridge. It lasts about three days. Reheat gently on the stove for the best taste. Is broccoli cheddar soup healthy? Broccoli cheddar soup can be healthy. It has broccoli, which is full of vitamins. However, cream and cheese add calories. Balance it with a salad or whole grain bread. How to reduce calories in the recipe? Use low-fat milk instead of cream. Choose a reduced-fat cheese or less cheese overall. You can also add more veggies to bulk it up without adding many calories. Discover the full recipe for Cheesy Broccoli Bliss Soup to make this dish at home! This soup is a warm hug in a bowl. It combines fresh broccoli, rich cheese, and cream. You will love its comforting taste. Here’s how to make it. Ingredients: - 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth (homemade or low-sodium) - 1 cup heavy cream - 2 cups sharp cheddar cheese, freshly grated - 1 teaspoon Dijon mustard - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1 tablespoon olive oil - 2 tablespoons all-purpose flour (optional, for added thickness) Instructions: 1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté until it turns translucent, about 5 minutes. 2. Add Garlic: Stir in the minced garlic. Cook for one more minute, stirring often until fragrant. 3. Add Broccoli and Broth: Mix in the broccoli florets and pour in the vegetable broth. Bring this to a boil. Once boiling, lower the heat to a gentle simmer and cook for 10-15 minutes. The broccoli should be tender and bright green. 4. Thicken (Optional): If you want a thicker soup, sprinkle flour over the mix. Stir well to combine. Cook for one minute to cook the flour. 5. Puree the Soup: Use an immersion blender in the pot to blend the soup. You can make it smooth or leave some pieces. If you don't have an immersion blender, carefully transfer the soup in batches to a traditional blender. 6. Incorporate Cream and Spices: Return the pot to low heat. Stir in the heavy cream, Dijon mustard, and smoked paprika until everything is well mixed and heated. 7. Melt the Cheese: Gradually add the grated cheddar cheese, stirring until it melts completely. Taste and add salt and cracked pepper as needed. 8. Simmer for Flavors: Let the soup simmer on low for another 5 minutes. Stir now and then to keep it warm. Prep Time: 10 mins | Total Time: 30 mins | Servings: 4 Presentation Tips: Serve the soup hot in warmed bowls. Top with extra grated cheddar and a few broccoli florets for color. Drizzle a little olive oil on top for extra richness. Enjoy it with warm crusty bread for a perfect meal! For the complete recipe, refer to the earlier section. This blog post covered how to make a delicious broccoli cheddar soup. We explored key ingredients, the cooking steps, and tips for the perfect texture and flavor. You can even adapt the recipe for different diets and tastes. Remember, this soup is versatile and can be enjoyed fresh or frozen. Try making this soup your own with unique twists. Happy cooking!

Broccoli Cheddar Soup

Indulge in the rich flavors of Cheesy Broccoli Bliss Soup! This velvety, comforting recipe combines fresh broccoli, creamy cheese, and fragrant spices to create a bowl of happiness in just 30 minutes. Perfect for chilly nights or a quick lunch, it's a delightful blend of taste and nutrition. Click to explore the full recipe and learn how to make this delicious soup that will warm your heart and satisfy your cravings!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, finely diced

2 cloves garlic, minced

3 cups vegetable broth (homemade or low-sodium)

1 cup heavy cream

2 cups sharp cheddar cheese, freshly grated

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika (for an extra depth of flavor)

Salt and freshly cracked pepper to taste

1 tablespoon olive oil

2 tablespoons all-purpose flour (optional, for added thickness)

Instructions
 

Sauté Aromatics: In a spacious pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté, stirring occasionally, until it becomes translucent, about 5 minutes.

    Add Garlic: Incorporate the minced garlic into the pot and cook for an additional minute, stirring frequently until fragrant but not browned.

      Add Broccoli and Broth: Mix in the broccoli florets and pour in the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 10-15 minutes, or until the broccoli is tender and vibrant green.

        Thicken Optional Step: If you desire a thicker soup, sprinkle the flour over the broth and broccoli. Stir thoroughly to combine and allow it to cook for a minute to eliminate the raw flour taste.

          Puree the Soup: With an immersion blender directly in the pot, blend the soup to your desired consistency. You can make it completely smooth or leave some pieces for texture. If you don’t have an immersion blender, transfer the soup in batches to a traditional blender—just be cautious with hot liquids.

            Incorporate Cream and Spices: Return the pot to low heat. Gently stir in the heavy cream, Dijon mustard, and smoked paprika until well combined and heated through.

              Melt the Cheese: Gradually add the grated cheddar cheese to the pot, stirring continuously until the cheese is completely melted and seamlessly blended into the soup. Taste and season with salt and freshly cracked pepper to your liking.

                Simmer for Flavors: Allow the soup to simmer on low for an additional 5 minutes, stirring occasionally to maintain even heating.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve the soup hot in warmed bowls, topped with a generous sprinkle of extra grated cheddar and a few reserved broccoli florets for color. Drizzle a little olive oil on top for added richness and aesthetic appeal. Enjoy with warm crusty bread on the side for a complete meal!

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