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- 4 cups fresh broccoli florets - 1 medium onion, diced finely - 2 cloves garlic, minced - 2 cups sharp cheddar cheese, shredded When I make creamy broccoli cheddar soup, I always choose fresh broccoli. The bright green color and crisp texture make the soup pop. I chop one medium onion finely, as it adds sweetness and depth. Minced garlic gives a lovely aroma and flavor. I love to use sharp cheddar cheese because it melts beautifully and adds rich taste. - 3 cups vegetable broth (low-sodium preferred) - 1 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped) - Salt and freshly ground black pepper to taste For the base of the soup, I use low-sodium vegetable broth. It keeps everything light and lets the flavors shine. Heavy cream creates that rich, velvety texture we all love. I always add olive oil to sauté the onions and garlic. Dried thyme gives a nice herbal note, while salt and pepper enhance all the flavors. - Croutons - Fresh herbs (e.g., parsley, thyme) For a finishing touch, I like to sprinkle croutons on top. They add a nice crunch that contrasts the creamy soup. Fresh herbs, like parsley or thyme, brighten the dish with color and flavor. These simple garnishes make the soup look and taste even better. To start, heat a large pot over medium heat. Add one tablespoon of olive oil. Once the oil is hot, add one medium onion, diced finely. Sauté the onion for about five minutes. Stir it occasionally. You want the onion to be soft and clear. Next, add two cloves of minced garlic and one teaspoon of dried thyme. Stir these in for one minute. This step brings out the lovely aroma in your kitchen. It smells amazing! Now, stir in four cups of fresh broccoli florets. Pour in three cups of low-sodium vegetable broth. Increase the heat until it boils. Once boiling, reduce the heat and cover the pot. Let it simmer for ten to fifteen minutes. The broccoli should be fork-tender when it's ready. For a silky soup, use an immersion blender. Blend until the soup is smooth. If you like some chunks, blend half of it instead. Then, mix the blended part back into the pot. This gives you a nice texture. Lower the heat again. Gently stir in one cup of heavy cream and two cups of shredded sharp cheddar cheese. Keep stirring until the cheese melts. Avoid boiling the soup at this stage. Now, season your soup. Add salt, freshly ground black pepper, and one tablespoon of freshly squeezed lemon juice. Adjust these to your taste. This adds a bright flavor that balances the creaminess. Serve the soup hot. You can top it with crunchy croutons for extra texture. Enjoy this warm, comforting bowl of creamy broccoli cheddar soup! To get that velvety texture, start by blending the soup. Use an immersion blender for a smooth finish. If you want some chunks, blend half and mix it back in. This gives the soup body and depth. When you add cheese, keep the heat low. If the soup is too hot, the cheese can clump. Stir it in slowly until it melts. This keeps your soup creamy and smooth. Fresh thyme adds a bright taste. If you use dried thyme, the flavor is not as strong. One tablespoon of fresh thyme is best. It brings a lovely aroma to your soup. Lemon juice brightens the flavors too. Just a tablespoon can change the taste. It adds a nice zing that balances the rich cheese and cream. Top your soup with crunchy croutons. They add texture and a nice bite. You can also use fresh herbs like parsley or thyme for a pop of color. Pair the soup with a simple side salad. A light salad complements the richness. You can also serve it with a crusty bread for dipping. It makes for a cozy meal any day. {{image_4}} You can change the veggies in your soup. Try using spinach or cauliflower instead of broccoli. Both options add a nice twist. For cheese, consider Gouda or Monterey Jack. These cheeses melt well and enrich the flavor. If you want a vegan soup, swap heavy cream for plant-based cream. Use vegan cheese to keep it dairy-free. For those needing gluten-free options, skip croutons or use gluten-free bread. This way, everyone can enjoy the soup without worry. To spice things up, add cumin or curry powder. These spices give the soup a bold taste. You can also mix in beans or grains like quinoa. This adds protein and makes the soup more filling. To store leftover soup, let it cool first. Then, pour it into an airtight container. This helps keep the soup fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date, so you know when you made it. To freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can stay good in the freezer for up to three months. When you are ready to eat, take it out and thaw it in the fridge overnight. You can also thaw it in the microwave on low power. To reheat, use the stove or microwave. If using the stove, warm the soup over low heat. Stir often to keep it creamy. If you find it too thick, add a splash of broth or cream. In the microwave, heat in short bursts, stirring in between. This helps avoid hot spots. Adjust the consistency with broth or cream if needed. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Just store it in the fridge. It stays good for 3 to 4 days. To reheat, warm it on the stove over low heat. Stir it often to keep it creamy. What can I use instead of heavy cream? If you want a lighter option, use half-and-half or whole milk. You can also try coconut milk for a dairy-free choice. Each option will change the flavor a bit but will still taste good. How do I adjust the soup for extra flavor? To add more flavor, use fresh herbs like basil or dill. A dash of hot sauce or a sprinkle of paprika can also boost the taste. You might even try adding a splash of white wine while cooking for depth. Can I use frozen broccoli instead of fresh? Absolutely! Frozen broccoli works well in this soup. Just add it directly to the pot, and you may need to cook it a bit longer. It saves time and still gives you a tasty dish. Is broccoli cheddar soup healthy? Broccoli cheddar soup can be healthy, especially with fresh veggies. Broccoli is rich in vitamins. Just watch how much cheese and cream you add to keep it light. How many calories are in Creamy Broccoli Cheddar Soup? A typical serving of this soup has about 300 calories. This can change based on how much cheese or cream you use. Always check your ingredients to know for sure. In this blog post, we explored how to make creamy broccoli cheddar soup. We covered fresh ingredients, pantry staples, and optional garnishes. I shared step-by-step instructions to help you prepare, blend, and finalize the soup. Tips for perfect creaminess and flavor enhancements were also included. Finally, we discussed variations and storage tips for leftovers. Enjoy experimenting with this recipe. It’s easy to make and taste great! Your kitchen will smell amazing as you cook. Don’t hesitate to make it your own with different flavors.

Creamy Broccoli Cheddar Soup

Warm up with this Heavenly Creamy Broccoli Cheddar Soup recipe that combines fresh broccoli, sharp cheddar, and rich cream for a delightful meal. Perfect for cozy nights, this comforting soup is easy to make and full of flavor, ready in just 35 minutes. Follow our simple steps to create a smooth and velvety texture, and enjoy it garnished with crunchy croutons. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced finely

2 cloves garlic, minced

3 cups vegetable broth (low-sodium preferred)

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 tablespoon olive oil

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

Salt and freshly ground black pepper to taste

1 tablespoon freshly squeezed lemon juice

Optional: Homemade or store-bought croutons for topping

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes, stirring occasionally, until the onion is translucent and softened.

    Add the minced garlic and thyme to the pot, cooking for an additional minute. This will enhance the aroma of the soup as the garlic becomes fragrant.

      Stir 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 and cover the pot, allowing it to simmer for 10-15 minutes, or until the broccoli is fork-tender.

        For a velvety texture, use an immersion blender to puree the soup until smooth. If you prefer a chunkier version, blend just half of the soup and then return it to the pot, mixing well.

          Lower the heat and gently stir in the heavy cream and shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup is beautifully creamy; be careful not to let it boil at this stage.

            Season your soup with salt, pepper, and lemon juice, adjusting the flavors according to your taste preferences for a perfect balance.

              Serve the soup hot, optionally garnished with crunchy croutons for added texture and flavor.

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

                  - Presentation Tips: For a touch of elegance, drizzle a little olive oil or a splash of cream over the top before serving. Consider adding a sprig of fresh thyme or parsley on the side as a vibrant garnish.