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For a great broccoli cheddar soup, you need a few key items: - 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth (homemade or store-bought) Fresh broccoli gives the soup its bright color and healthy crunch. Onions and garlic add a sweet and savory base. I love using vegetable broth for a rich flavor, but chicken broth works too. The creaminess of the soup comes from: - 1 cup heavy cream or full-fat coconut milk - 2 cups sharp cheddar cheese, freshly shredded Heavy cream makes it rich and smooth. If you want a dairy-free option, coconut milk is a great choice. Sharp cheddar adds a bold flavor that melts perfectly into the soup. To spice things up, you’ll need: - 1 teaspoon smoked paprika (for a deeper flavor) - Salt and freshly ground black pepper to taste - Optional: Crunchy croutons for garnish Smoked paprika gives the soup a nice twist. Salt and pepper enhance the taste. Croutons add a fun crunch on top, making the soup even better. For the full recipe, check out the complete guide. 1. In a large pot, heat the olive oil over medium heat. 2. Add the diced onion and minced garlic. Sauté them for about 5 minutes. 3. Wait until the onion turns translucent and smells great. 4. Now, add the fresh broccoli florets to the pot. 5. Sauté for an extra 3 minutes, stirring often. The broccoli should soften a bit. 1. Carefully pour in the vegetable broth. 2. Turn up the heat to bring the mixture to a boil. 3. Once boiling, lower the heat and cover the pot. 4. Let it simmer for 15 minutes. The broccoli should be tender. 5. Use an immersion blender to blend the soup until smooth. 6. If using a regular blender, pour in batches and be careful with hot steam. 1. Return the blended soup to the pot over low heat. 2. Stir in the heavy cream or coconut milk until mixed well. 3. Gradually add the shredded cheddar cheese. Keep stirring until it melts. 4. Season with smoked paprika, salt, and black pepper to taste. 5. Let it cook on low for another 5 minutes, so flavors blend. 6. Serve the creamy soup hot. Top with crunchy croutons for a fun crunch. This recipe will guide you to a warm bowl of comfort. Enjoy every spoonful! For the complete recipe, check out the Full Recipe section above. To make your broccoli cheddar soup shine, try different types of cheese. Sharp cheddar is great, but you can mix in Gruyère or Monterey Jack for more taste. Each cheese brings a unique flavor that can make your soup special. You can also add spices or herbs. A pinch of cayenne pepper can give it a nice kick. Fresh thyme or parsley can add a fresh note. Just remember, start small and taste as you go! Getting the right texture is key. Use an immersion blender for a smooth finish right in the pot. If you prefer a chunkier soup, blend just half of it. This gives you a mix of creamy and crunchy textures. If your soup is too thick, add a bit more broth or cream. Stir it in slowly until you reach your desired thickness. Remember, it’s easier to add than to fix a soup that’s too runny. Serving style matters! Use warm bowls to keep the soup hot. A sprinkle of cheese or a swirl of cream on top makes it look fancy. For a crunchy touch, add croutons right before serving. They’ll stay crispy and add great texture. For more ideas, check out the Full Recipe to explore all the options you can try! {{image_4}} You can switch up the cheese and cream to make a vegan version of this soup. Instead of cheddar, use a plant-based cheese that melts well. For cream, try coconut milk or cashew cream. Both options give a rich and creamy taste without dairy. If you want to add protein, consider chicken or tofu. Cooked chicken adds heartiness, while tofu keeps it plant-based. Just cube your choice and mix it in when you add the cheese. Feel free to add more veggies to your soup. Spinach or kale brings extra nutrients and color. They cook down quickly and blend in well. Another fun option is to use cauliflower instead of some broccoli. It gives a nice twist to the flavor and texture. Just chop it up and add it with the broccoli for a creamy blend. If you like heat, try adding chili flakes or jalapeños. They can kick up the flavor and make your soup exciting. Start with a little, then taste as you go. You can also infuse your soup with herbs like thyme or rosemary. These herbs add depth and a fresh taste. Just toss them in while the soup simmers, and let the flavors dance together. Store your broccoli cheddar soup in the fridge. Use an airtight container to keep it fresh. Make sure the soup cools down before sealing it. This keeps the soup tasty for up to four days. If you want, divide it into smaller portions for easy meals later. You can freeze this soup for later enjoyment. Let the soup cool completely. Pour it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. The soup stays good for about three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. You can reheat the soup on the stovetop or in the microwave. For the stovetop, pour the soup into a pot and heat on low. Stir often to keep it smooth. If using a microwave, heat in short bursts, stirring in between. To prevent separation, add a splash of broth or cream while reheating. Enjoy your creamy soup warm! To make broccoli cheddar soup gluten-free, you need to avoid certain ingredients. Regular vegetable broth may contain gluten. Always check the label or use homemade broth. You can use cornstarch as a thickener instead of flour. - Look for gluten-free vegetable broth. - Use cornstarch mixed with water to thicken. - Ensure the cheese is gluten-free. This way, you keep the creamy texture and rich flavor without gluten. Broccoli cheddar soup pairs well with many sides. A crusty bread or garlic toast adds a nice crunch. You can also serve it with a light salad for freshness. - Crusty bread or garlic toast - Light garden salad - Simple crackers or breadsticks These options balance the meal and enhance your soup experience. Broccoli cheddar soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure it cools down before you put it away. - Store in an airtight container. - Use within 3 to 5 days. This helps ensure the flavors stay vibrant and delicious. For longer storage, consider freezing the soup. Broccoli cheddar soup offers a delightful mix of flavors and textures. We explored its key ingredients, from fresh broccoli to rich cheese and spices. The step-by-step guide helps you cook it perfectly, while tips let you enhance flavors and adjust textures. Variations keep things exciting, allowing for vegan options and extra veggies. Lastly, we discussed storage and reheating to enjoy this soup at its best. With these insights, creating a delicious bowl of broccoli cheddar soup is both fun and easy. Enjoy your cooking journey!

Broccoli Cheddar Soup

Indulge in the ultimate comfort food with this creamy cheddar broccoli bliss recipe! Packed with fresh broccoli, rich cheddar cheese, and a hint of smoked paprika, this delicious soup is perfect for any occasion. Quick and easy to make, it only takes 35 minutes from prep to serving.
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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 store-bought)

1 cup heavy cream or full-fat coconut milk

2 cups sharp cheddar cheese, freshly shredded

2 tablespoons extra-virgin olive oil

1 teaspoon smoked paprika (for a deeper flavor)

Salt and freshly ground black pepper to taste

Optional: Crunchy croutons for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté them together for about 5 minutes, or until the onion turns translucent and fragrant.

    Incorporate the broccoli florets into the pot. Sauté for an additional 3 minutes, stirring occasionally, until the broccoli begins to soften slightly.

      Carefully pour in the vegetable broth and increase the heat to bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the broccoli is tender enough to pierce easily with a fork.

        Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, you can ladle the soup in portions into a traditional blender and blend until smooth (be cautious of steam).

          Return the blended soup to the pot over low heat, and gently stir in the heavy cream or coconut milk until well combined and heated through.

            Gradually add in the shredded cheddar cheese, stirring continuously to ensure it melts fully into the soup and creates a rich, creamy texture.

              Season the soup with smoked paprika, salt, and freshly ground black pepper to taste. Allow the soup to cook on low for an additional 5 minutes so the flavors can meld beautifully.

                Serve the creamy soup hot, and for a delightful crunch, garnish each bowl with a handful of crispy croutons.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    Presentation Tips: Serve the soup in warm bowls, topped with a sprinkle of extra cheddar and a swirl of cream for a touch of elegance.