Creamy Broccoli Cheddar Delight

$To make creamy broccoli cheddar soup, gather these key items: - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups fresh broccoli florets, trimmed - 4 cups low-sodium vegetable broth - 1 cup chilled heavy cream - 2 cups freshly grated sharp cheddar cheese - 1 teaspoon Dijon mustard - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil For extra flavor and texture, consider these toppings: - Homemade or store-bought croutons - Extra cheddar cheese - Chopped fresh herbs like parsley or chives - A dash of hot sauce for some heat If you need to switch out ingredients, here are some ideas: - Use yellow onion instead of a white onion - Swap heavy cream for coconut cream for a lighter version - Replace cheddar cheese with Gruyère or Monterey Jack - Use vegetable stock instead of broth for a different taste - For a dairy-free option, try a cashew cream blend {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté it for about five minutes. You want the onion to be softened and translucent. Stir it occasionally to prevent it from browning. Next, add the minced garlic and cook for one more minute. Stir until you can smell the garlic, but don’t let it brown. Now, add the fresh broccoli florets and pour in the vegetable broth. Turn the heat up to bring it to a rapid boil. Once it boils, cover the pot and reduce the heat. Let it simmer for ten to fifteen minutes until the broccoli is tender and bright green. After simmering, it’s time to blend the soup. Use an immersion blender to purée the mixture until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a stand blender in batches. Blend until smooth, then return it to the pot. This step makes the soup rich and velvety. Now, return the soup to medium heat. Stir in the chilled heavy cream, Dijon mustard, and smoked paprika. Mix well to combine all the flavors. Gradually add the freshly grated cheddar cheese while stirring continuously. Keep stirring until the cheese melts completely, making the soup creamy. Finally, taste the soup and adjust the flavor with salt and freshly ground black pepper. Serve it hot in bowls, and if you like, top it with croutons for extra crunch. Enjoy your creamy broccoli cheddar soup! To get the best creamy feel, blend the soup well. Use an immersion blender for ease. If you don’t have one, a regular blender works too. Just be careful with hot soup! Blend until smooth. If it seems too thick, add a bit more broth. For a thicker soup, simmer it longer to reduce. Add depth with smoked paprika and Dijon mustard. These ingredients bring a nice kick. Don’t skip the salt and pepper; they balance the flavors. Taste as you cook. If you want a brighter taste, squeeze in some lemon juice before serving. Fresh herbs like thyme or parsley can also add a fresh twist. Use a large pot for cooking the soup. A cutting board and sharp knife help with prep. An immersion blender is great, but a regular blender works too. A ladle makes serving easy. Keep measuring cups handy for precise ingredients. Lastly, a set of bowls will help you serve the soup hot and ready to enjoy. Pro Tips Use Fresh Broccoli: For the best flavor and texture, always opt for fresh broccoli florets instead of frozen. Fresh broccoli will give your soup a vibrant color and a more pronounced taste. Chill the Cream: Ensure your heavy cream is chilled before adding it to the soup. This helps to prevent curdling and ensures a smooth, creamy consistency. Cheese Selection: Choose a high-quality sharp cheddar cheese for a richer flavor. Grating the cheese yourself will also help it melt more evenly into the soup. Season Gradually: Always taste your soup before adding too much salt or pepper. Gradually adjust the seasoning to your preference, as these flavors can intensify during cooking. {{image_4}} To make a vegan version of creamy broccoli cheddar soup, swap the heavy cream for coconut milk or cashew cream. Use a vegan cheese that melts well, like nutritional yeast or a store-bought brand. These options will still give you a rich flavor. For added depth, include a splash of lemon juice or a little white vinegar. This will brighten the taste and add a nice twist. If you want extra cheesiness, try mixing different cheeses. Gouda, Gruyère, or Monterey Jack can enhance the flavor. Mix them in with cheddar for a more complex taste. You can also add a sprinkle of cheese on top when serving. This makes each bowl look and taste even better. Seasonal add-ins can change the soup each time you make it. In spring, add fresh peas for sweetness. In fall, consider stirring in roasted butternut squash for a sweeter touch. For a spicy kick, toss in some diced jalapeños or red pepper flakes. These additions keep the soup fun and exciting all year long! Store your creamy broccoli cheddar soup in an airtight container. Let it cool first. It keeps well in the fridge for about three to four days. Before serving, check for freshness. If it smells off or looks strange, it’s best to toss it. To freeze, pour the cooled soup into freezer-safe bags or containers. Leave space at the top for expansion. It can last for up to three months. Label the containers with the date. When you're ready to use it, thaw it in the fridge overnight. Reheat the soup gently on the stove over low heat. Stir it often to avoid scorching. If it seems thick, add a splash of broth or cream. For microwave reheating, use a microwave-safe bowl. Heat in short intervals, stirring in between, until it's warm. To make this soup gluten-free, use gluten-free vegetable broth. Most brands are safe. Check the label to be sure. The rest of the ingredients are gluten-free. You can enjoy this soup without worry! Yes, you can use frozen broccoli. It saves time and is still tasty. Just add it directly to the pot. You may need to cook it a bit longer. Frozen broccoli is also very nutritious. You can serve this soup with crusty bread or a fresh salad. Grilled cheese sandwiches pair well too. For a crunchy touch, add homemade croutons on top. This makes the meal more fun! In this post, we covered key ingredients for creamy broccoli cheddar soup, from main options to optional toppings. I shared clear steps for preparation and cooking. You learned useful tips for the best consistency and flavor. We also discussed variations, storage, and answered common questions. Remember, homemade soup can be fun and easy to make. Try different ingredients, and enjoy your tasty creation!$

Creamy Broccoli Cheddar Delight

A rich and creamy soup featuring fresh broccoli and sharp cheddar cheese.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 medium onion, finely chopped
2 cloves garlic, minced
4 cups fresh broccoli florets, trimmed
4 cups vegetable broth, low-sodium preferred
1 cup heavy cream, chilled
2 cups sharp cheddar cheese, freshly grated
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
to taste salt
to taste freshly ground black pepper
2 tablespoons extra virgin olive oil
optional Homemade or store-bought croutons for topping

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onions are softened and translucent, stirring occasionally to prevent browning.
Add the minced garlic to the pot and cook for another minute, stirring frequently until fragrant but not browned.
Introduce the broccoli florets and pour in the vegetable broth. Increase the heat to bring the mixture to a rapid boil. Once boiling, cover with a lid and reduce the heat. Simmer for 10 to 15 minutes, or until the broccoli is tender and vibrant green.
Use an immersion blender to carefully purée the soup until completely smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a stand blender, blending until smooth before returning to the pot.
Return the soup to medium heat and stir in the chilled heavy cream, Dijon mustard, and smoked paprika, mixing well to combine all the flavors.
Gradually add the grated cheddar cheese into the mixture, stirring continuously until the cheese is fully melted and the soup is velvety and creamy.
Taste the soup and season with salt and freshly ground black pepper to adjust flavors to your liking.
Serve hot in bowls, topped with croutons for a delightful crunch if desired.

Notes

Top with croutons for added texture.

Keyword broccoli, cheddar, creamy, soup