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Broccoli Cheddar Soup Comforting and Creamy Recipe

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To make a great broccoli cheddar soup, you need the right mix of ingredients. Here’s what you will need: - 2 tablespoons unsalted butter - 1 small onion, diced - 2 cloves garlic, minced - 4 cups broccoli florets (fresh or frozen) - 4 cups vegetable broth - 1 cup carrots, sliced - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: Croutons for topping When it comes to broccoli, you have two good options. Fresh broccoli gives a crisp taste, but frozen broccoli works well too. If you choose frozen, make sure to thaw it first. For cheese, I recommend sharp cheddar. It melts well and gives a strong flavor. You can also mix in some mild cheddar for a creamier taste. Each ingredient plays a key role in making the soup rich and tasty. Choose what you like best, and let’s get cooking! {{ingredient_image_1}} 1. Start by melting 2 tablespoons of unsalted butter in a large pot over medium heat. This will add great flavor to the dish. 2. Once the butter is melted, add 1 small diced onion. Sauté it for about 5 minutes. You want the onion to become soft and fragrant. 3. Next, stir in 2 minced cloves of garlic. Cook it for about 1 minute. Be careful not to let it burn, as burnt garlic can taste bitter. 4. Now, add 4 cups of broccoli florets and 1 cup of sliced carrots to the pot. Stir everything to combine well. The colors will be bright and inviting. 5. Pour in 4 cups of vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 10-15 minutes. You want the broccoli and carrots to be tender. 6. After the veggies are tender, use an immersion blender to blend the soup until smooth. If you prefer some texture, blend only half of it. This gives a nice bite to the soup. 7. Now, stir in 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and 2 cups of grated sharp cheddar cheese. Mix well until the cheese melts and the soup is creamy. The cheese adds a rich flavor. 8. Finally, season with salt and pepper to taste. Adjust the seasoning as needed. 9. Serve the soup hot. If you like, top it with croutons for a nice crunch. Enjoy your comforting bowl of broccoli cheddar soup! - Heat the pot before adding butter to ensure even melting. - Stir the veggies often to avoid sticking or burning. - Sauté until the onions are translucent for the best flavor. - For a smooth soup, blend until fully pureed. - For a chunkier texture, blend just half and leave some pieces whole. - An immersion blender works great, but you can use a regular blender too. Just blend in batches and be careful with the hot soup. To make your broccoli cheddar soup even tastier, try adding more than just salt and pepper. Here are some ideas: - Nutmeg: A pinch of nutmeg can add warmth and depth. - Paprika: Smoked paprika gives a nice, subtle kick. - Herbs: Fresh thyme or parsley can brighten the flavor. For the perfect creaminess, follow these methods: - Heavy Cream: Use heavy cream for a rich texture. - Cream Cheese: Mixing in cream cheese makes the soup extra smooth. - Blend Half: Blend only half of the soup for a mix of smooth and chunky. When it comes to toppings, consider these alternatives: - Croutons: They add crunch and texture. - Chopped Bacon: Crispy bacon bits give a salty bite. - Green Onions: Sliced green onions add color and fresh flavor. Experiment with these tips to create your own twist on this comforting dish! Pro Tips Fresh vs. Frozen: Using fresh broccoli will yield a brighter flavor and better texture, but frozen broccoli is a great time-saver and still nutritious. Cheese Choices: For a more complex flavor, mix different types of cheese like Gruyère or Monterey Jack with the cheddar. Adjusting Thickness: If you prefer a thicker soup, reduce the amount of broth or add more cream to achieve your desired consistency. Flavor Boost: Add a splash of lemon juice or a pinch of red pepper flakes for an extra layer of flavor and a bit of heat. {{image_2}} You can easily adapt this broccoli cheddar soup to fit various diets. Here are some options: - Vegetarian Version: This recipe is already vegetarian since it uses vegetable broth and no meat. - Vegan Version: To make it vegan, swap the heavy cream for coconut milk or cashew cream. Use a vegan cheese that melts well, like a cashew-based cheese. - Gluten-Free Version: The recipe is gluten-free if you ensure your vegetable broth is gluten-free. Most brands offer safe options. For allergies or preferences, consider these ingredient swaps: - Instead of butter, use olive oil or vegan butter. - If you don’t like broccoli, try using cauliflower. It blends just as well and tastes great. You can also add flavor with herbs and spices: - A pinch of nutmeg brightens the soup. - Thyme or rosemary adds a fragrant touch. - A dash of cayenne pepper gives it a little heat. Feel free to experiment with these variations. You can customize your soup to suit your taste and dietary needs! When you have leftover broccoli cheddar soup, store it right. Let the soup cool to room temperature first. Then, place it in an airtight container. This keeps it fresh for up to five days in the fridge. When reheating, do it on low heat. Stir often to keep the soup creamy. If it thickens too much, add a splash of broth or cream. This will help restore its smooth texture. If you want to save some soup for later, freezing works well. Pour the cooled soup into freezer-safe containers, leaving space at the top for expansion. It can stay good in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, just like before. Enjoy your creamy soup again! Yes, you can make this soup ahead of time. Just cool it down and store it in an airtight container. It stays fresh in the fridge for up to three days. When you are ready to eat, reheat it on the stove. Stir often to keep it creamy. If your soup is too thick, add more broth or water. Stir it in slowly until you reach the desired thickness. You can also add more cream for a richer flavor. Just remember to heat it gently after adding any liquid. This soup pairs well with many items. I love serving it with crusty bread or a fresh salad. You could also add croutons on top for crunch. A simple sandwich like a grilled cheese can make it a full meal too. In this post, we covered the key elements for making Broccoli Cheddar Soup. You learned about the best ingredients, cooking steps, and how to enhance flavor. We explored variations for different diets and shared storage tips for leftovers. Keep these techniques in mind to impress at your next meal. Remember, making soup is fun and flexible. Try different herbs or cheeses to find your favorite blend. Enjoy your time in the kitchen and savor every bite.

WANT TO SAVE THIS RECIPE?

Looking for a cozy dish that warms your soul? My Broccoli Cheddar Soup is just what you need! With its creamy texture and rich flavors, it’s a simple meal perfect for any time of year. Whether you prefer fresh or frozen broccoli, I’ll guide you through each step. Plus, you’ll discover tips to enhance flavor and make it your own. Grab a bowl and let’s create this comforting recipe together!

Why I Love This Recipe

  1. Comforting Creaminess: This soup is the perfect blend of creamy and cheesy, making it a delightful comfort food that warms you up.
  2. Nutritious Ingredients: Packed with broccoli and carrots, this recipe is a tasty way to sneak in those essential veggies.
  3. Quick and Easy: With just 30 minutes from start to finish, this recipe is perfect for busy weeknights or last-minute gatherings.
  4. Customizable Flavors: Feel free to add your favorite herbs or spices, or swap out the cheese for a different variety to make it your own!

Ingredients

Complete Ingredients List

To make a great broccoli cheddar soup, you need the right mix of ingredients. Here’s what you will need:

– 2 tablespoons unsalted butter

– 1 small onion, diced

– 2 cloves garlic, minced

– 4 cups broccoli florets (fresh or frozen)

– 4 cups vegetable broth

– 1 cup carrots, sliced

– 1 cup heavy cream

– 2 cups sharp cheddar cheese, grated

– 1 teaspoon Dijon mustard

– Salt and pepper to taste

– Optional: Croutons for topping

When it comes to broccoli, you have two good options. Fresh broccoli gives a crisp taste, but frozen broccoli works well too. If you choose frozen, make sure to thaw it first.

For cheese, I recommend sharp cheddar. It melts well and gives a strong flavor. You can also mix in some mild cheddar for a creamier taste.

Each ingredient plays a key role in making the soup rich and tasty. Choose what you like best, and let’s get cooking!

Step-by-Step Instructions

Cooking Process

1. Start by melting 2 tablespoons of unsalted butter in a large pot over medium heat. This will add great flavor to the dish.

2. Once the butter is melted, add 1 small diced onion. Sauté it for about 5 minutes. You want the onion to become soft and fragrant.

3. Next, stir in 2 minced cloves of garlic. Cook it for about 1 minute. Be careful not to let it burn, as burnt garlic can taste bitter.

4. Now, add 4 cups of broccoli florets and 1 cup of sliced carrots to the pot. Stir everything to combine well. The colors will be bright and inviting.

5. Pour in 4 cups of vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 10-15 minutes. You want the broccoli and carrots to be tender.

6. After the veggies are tender, use an immersion blender to blend the soup until smooth. If you prefer some texture, blend only half of it. This gives a nice bite to the soup.

7. Now, stir in 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and 2 cups of grated sharp cheddar cheese. Mix well until the cheese melts and the soup is creamy. The cheese adds a rich flavor.

8. Finally, season with salt and pepper to taste. Adjust the seasoning as needed.

9. Serve the soup hot. If you like, top it with croutons for a nice crunch. Enjoy your comforting bowl of broccoli cheddar soup!

Tips for Sautéing Vegetables Properly

– Heat the pot before adding butter to ensure even melting.

– Stir the veggies often to avoid sticking or burning.

– Sauté until the onions are translucent for the best flavor.

Blending Techniques for Desired Texture

– For a smooth soup, blend until fully pureed.

– For a chunkier texture, blend just half and leave some pieces whole.

– An immersion blender works great, but you can use a regular blender too. Just blend in batches and be careful with the hot soup.

Tips & Tricks

Enhancing Flavor

To make your broccoli cheddar soup even tastier, try adding more than just salt and pepper. Here are some ideas:

– Nutmeg: A pinch of nutmeg can add warmth and depth.

– Paprika: Smoked paprika gives a nice, subtle kick.

– Herbs: Fresh thyme or parsley can brighten the flavor.

For the perfect creaminess, follow these methods:

– Heavy Cream: Use heavy cream for a rich texture.

– Cream Cheese: Mixing in cream cheese makes the soup extra smooth.

– Blend Half: Blend only half of the soup for a mix of smooth and chunky.

When it comes to toppings, consider these alternatives:

– Croutons: They add crunch and texture.

– Chopped Bacon: Crispy bacon bits give a salty bite.

– Green Onions: Sliced green onions add color and fresh flavor.

Experiment with these tips to create your own twist on this comforting dish!

Pro Tips

  1. Fresh vs. Frozen: Using fresh broccoli will yield a brighter flavor and better texture, but frozen broccoli is a great time-saver and still nutritious.
  2. Cheese Choices: For a more complex flavor, mix different types of cheese like Gruyère or Monterey Jack with the cheddar.
  3. Adjusting Thickness: If you prefer a thicker soup, reduce the amount of broth or add more cream to achieve your desired consistency.
  4. Flavor Boost: Add a splash of lemon juice or a pinch of red pepper flakes for an extra layer of flavor and a bit of heat.

Variations

Dietary Considerations

You can easily adapt this broccoli cheddar soup to fit various diets. Here are some options:

– Vegetarian Version: This recipe is already vegetarian since it uses vegetable broth and no meat.

– Vegan Version: To make it vegan, swap the heavy cream for coconut milk or cashew cream. Use a vegan cheese that melts well, like a cashew-based cheese.

– Gluten-Free Version: The recipe is gluten-free if you ensure your vegetable broth is gluten-free. Most brands offer safe options.

For allergies or preferences, consider these ingredient swaps:

– Instead of butter, use olive oil or vegan butter.

– If you don’t like broccoli, try using cauliflower. It blends just as well and tastes great.

You can also add flavor with herbs and spices:

– A pinch of nutmeg brightens the soup.

– Thyme or rosemary adds a fragrant touch.

– A dash of cayenne pepper gives it a little heat.

Feel free to experiment with these variations. You can customize your soup to suit your taste and dietary needs!

Storage Info

Best Practices for Refrigeration

When you have leftover broccoli cheddar soup, store it right. Let the soup cool to room temperature first. Then, place it in an airtight container. This keeps it fresh for up to five days in the fridge.

When reheating, do it on low heat. Stir often to keep the soup creamy. If it thickens too much, add a splash of broth or cream. This will help restore its smooth texture.

If you want to save some soup for later, freezing works well. Pour the cooled soup into freezer-safe containers, leaving space at the top for expansion. It can stay good in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, just like before. Enjoy your creamy soup again!

FAQs

Can I make Broccoli Cheddar Soup ahead of time?

Yes, you can make this soup ahead of time. Just cool it down and store it in an airtight container. It stays fresh in the fridge for up to three days. When you are ready to eat, reheat it on the stove. Stir often to keep it creamy.

How do I fix a soup that is too thick?

If your soup is too thick, add more broth or water. Stir it in slowly until you reach the desired thickness. You can also add more cream for a richer flavor. Just remember to heat it gently after adding any liquid.

What can I serve with Broccoli Cheddar Soup?

This soup pairs well with many items. I love serving it with crusty bread or a fresh salad. You could also add croutons on top for crunch. A simple sandwich like a grilled cheese can make it a full meal too.

In this post, we covered the key elements for making Broccoli Cheddar Soup. You learned about the best ingredients, cooking steps, and how to enhance flavor. We explored variations for different diets and shared storage tips for leftovers. Keep these techniques in mind to impress at your next meal. Remember, making soup is fun and flexible. Try different herbs or cheeses to find your favorite blend. Enjoy your time in the kitchen and savor every bit

To make a great broccoli cheddar soup, you need the right mix of ingredients. Here’s what you will need: - 2 tablespoons unsalted butter - 1 small onion, diced - 2 cloves garlic, minced - 4 cups broccoli florets (fresh or frozen) - 4 cups vegetable broth - 1 cup carrots, sliced - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: Croutons for topping When it comes to broccoli, you have two good options. Fresh broccoli gives a crisp taste, but frozen broccoli works well too. If you choose frozen, make sure to thaw it first. For cheese, I recommend sharp cheddar. It melts well and gives a strong flavor. You can also mix in some mild cheddar for a creamier taste. Each ingredient plays a key role in making the soup rich and tasty. Choose what you like best, and let’s get cooking! {{ingredient_image_1}} 1. Start by melting 2 tablespoons of unsalted butter in a large pot over medium heat. This will add great flavor to the dish. 2. Once the butter is melted, add 1 small diced onion. Sauté it for about 5 minutes. You want the onion to become soft and fragrant. 3. Next, stir in 2 minced cloves of garlic. Cook it for about 1 minute. Be careful not to let it burn, as burnt garlic can taste bitter. 4. Now, add 4 cups of broccoli florets and 1 cup of sliced carrots to the pot. Stir everything to combine well. The colors will be bright and inviting. 5. Pour in 4 cups of vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat and let it simmer for about 10-15 minutes. You want the broccoli and carrots to be tender. 6. After the veggies are tender, use an immersion blender to blend the soup until smooth. If you prefer some texture, blend only half of it. This gives a nice bite to the soup. 7. Now, stir in 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and 2 cups of grated sharp cheddar cheese. Mix well until the cheese melts and the soup is creamy. The cheese adds a rich flavor. 8. Finally, season with salt and pepper to taste. Adjust the seasoning as needed. 9. Serve the soup hot. If you like, top it with croutons for a nice crunch. Enjoy your comforting bowl of broccoli cheddar soup! - Heat the pot before adding butter to ensure even melting. - Stir the veggies often to avoid sticking or burning. - Sauté until the onions are translucent for the best flavor. - For a smooth soup, blend until fully pureed. - For a chunkier texture, blend just half and leave some pieces whole. - An immersion blender works great, but you can use a regular blender too. Just blend in batches and be careful with the hot soup. To make your broccoli cheddar soup even tastier, try adding more than just salt and pepper. Here are some ideas: - Nutmeg: A pinch of nutmeg can add warmth and depth. - Paprika: Smoked paprika gives a nice, subtle kick. - Herbs: Fresh thyme or parsley can brighten the flavor. For the perfect creaminess, follow these methods: - Heavy Cream: Use heavy cream for a rich texture. - Cream Cheese: Mixing in cream cheese makes the soup extra smooth. - Blend Half: Blend only half of the soup for a mix of smooth and chunky. When it comes to toppings, consider these alternatives: - Croutons: They add crunch and texture. - Chopped Bacon: Crispy bacon bits give a salty bite. - Green Onions: Sliced green onions add color and fresh flavor. Experiment with these tips to create your own twist on this comforting dish! Pro Tips Fresh vs. Frozen: Using fresh broccoli will yield a brighter flavor and better texture, but frozen broccoli is a great time-saver and still nutritious. Cheese Choices: For a more complex flavor, mix different types of cheese like Gruyère or Monterey Jack with the cheddar. Adjusting Thickness: If you prefer a thicker soup, reduce the amount of broth or add more cream to achieve your desired consistency. Flavor Boost: Add a splash of lemon juice or a pinch of red pepper flakes for an extra layer of flavor and a bit of heat. {{image_2}} You can easily adapt this broccoli cheddar soup to fit various diets. Here are some options: - Vegetarian Version: This recipe is already vegetarian since it uses vegetable broth and no meat. - Vegan Version: To make it vegan, swap the heavy cream for coconut milk or cashew cream. Use a vegan cheese that melts well, like a cashew-based cheese. - Gluten-Free Version: The recipe is gluten-free if you ensure your vegetable broth is gluten-free. Most brands offer safe options. For allergies or preferences, consider these ingredient swaps: - Instead of butter, use olive oil or vegan butter. - If you don’t like broccoli, try using cauliflower. It blends just as well and tastes great. You can also add flavor with herbs and spices: - A pinch of nutmeg brightens the soup. - Thyme or rosemary adds a fragrant touch. - A dash of cayenne pepper gives it a little heat. Feel free to experiment with these variations. You can customize your soup to suit your taste and dietary needs! When you have leftover broccoli cheddar soup, store it right. Let the soup cool to room temperature first. Then, place it in an airtight container. This keeps it fresh for up to five days in the fridge. When reheating, do it on low heat. Stir often to keep the soup creamy. If it thickens too much, add a splash of broth or cream. This will help restore its smooth texture. If you want to save some soup for later, freezing works well. Pour the cooled soup into freezer-safe containers, leaving space at the top for expansion. It can stay good in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove, just like before. Enjoy your creamy soup again! Yes, you can make this soup ahead of time. Just cool it down and store it in an airtight container. It stays fresh in the fridge for up to three days. When you are ready to eat, reheat it on the stove. Stir often to keep it creamy. If your soup is too thick, add more broth or water. Stir it in slowly until you reach the desired thickness. You can also add more cream for a richer flavor. Just remember to heat it gently after adding any liquid. This soup pairs well with many items. I love serving it with crusty bread or a fresh salad. You could also add croutons on top for crunch. A simple sandwich like a grilled cheese can make it a full meal too. In this post, we covered the key elements for making Broccoli Cheddar Soup. You learned about the best ingredients, cooking steps, and how to enhance flavor. We explored variations for different diets and shared storage tips for leftovers. Keep these techniques in mind to impress at your next meal. Remember, making soup is fun and flexible. Try different herbs or cheeses to find your favorite blend. Enjoy your time in the kitchen and savor every bite.

Creamy Broccoli Cheddar Bliss

A rich and creamy soup made with broccoli, cheddar cheese, and a hint of Dijon mustard.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup carrots, sliced
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • to taste salt and pepper
  • optional Croutons for topping

Instructions
 

  • In a large pot over medium heat, melt the butter. Add the diced onion and sauté for about 5 minutes until softened.
  • Stir in the minced garlic and cook for another minute, being careful not to let it burn.
  • Add the broccoli florets and sliced carrots to the pot, stirring to combine.
  • Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 10-15 minutes until the broccoli and carrots are tender.
  • Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half and leave the rest for a bit of bite.
  • Stir in the heavy cream, Dijon mustard, and grated cheddar cheese. Mix well until the cheese is melted and the soup is creamy.
  • Season with salt and pepper to taste, adjusting as necessary.
  • Serve hot, garnished with croutons if desired.

Notes

Optional: Garnish with croutons for added texture.
Keyword broccoli, cheddar, creamy, soup, vegetarian

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