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- 4 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon mustard powder - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil When I make broccoli cheddar soup, I love using fresh ingredients. Fresh broccoli gives the soup a vibrant color and a great taste. I often start with a medium onion. It adds a sweet base to the soup. Garlic comes next; it brings a warm, rich flavor that makes everything better. For the broth, I prefer vegetable broth. It blends well with the flavors of the broccoli and cheese. Heavy cream is key for that creamy texture. I use sharp cheddar cheese because it melts perfectly and has a strong taste that shines through. You can also adjust the seasoning. A little salt and black pepper can elevate the soup. I like to use extra virgin olive oil for sautéing. It adds a nice touch of flavor, too. - Ideas for lower-calorie options: You can use low-fat milk instead of heavy cream. This makes the soup lighter but still tasty. - Plant-based cheese alternatives: If you want a vegan option, use plant-based cheese. There are many good ones that melt well. - Gluten-free ingredient options: This recipe is naturally gluten-free. Just make sure your broth is gluten-free as well. These substitutions keep the soup enjoyable while catering to different diets. You can easily make it your own! - Chopping vegetables First, chop the onion into small pieces. Next, mince the garlic. Then, cut the broccoli into florets. Make sure they are all similar in size for even cooking. - Simmering the broth In a large pot, pour in the vegetable broth. Heat the broth on medium until it starts to simmer. This will help the flavors blend better as you add the other ingredients. - Sautéing onions and garlic Add the olive oil to the pot once it is hot. Toss in the chopped onion and cook for about five minutes. You want the onion to turn soft and clear. Next, add the minced garlic and cook for one more minute. This step adds a rich flavor. - Cooking broccoli and blending the soup Now, add the broccoli florets to the pot. Stir and let them cook for about three minutes. After that, pour in the simmering vegetable broth. Let everything cook for 10 to 15 minutes until the broccoli is tender. Then, use an immersion blender to blend the soup until smooth. If you don’t have one, use a regular blender in batches. - Incorporating cream and cheese Once blended, return the soup to the pot if needed. Stir in the heavy cream and mustard powder until mixed evenly. Gradually add the shredded cheddar cheese, stirring until it melts. - Adjusting seasoning Taste the soup and add salt and pepper as needed. If it is too thick, you can add more broth or cream to reach your desired thickness. Heat the soup gently, but do not let it boil. For the full recipe, check the complete list of steps. To avoid overcooked broccoli, watch the cooking time closely. Cook it just until it is bright green and tender. This keeps the broccoli crunchy and vibrant. For the cheese, use sharp cheddar. Its strong flavor pairs perfectly with the soup. You can also mix in some Gruyère for extra creaminess and taste. Garnish your soup for a beautiful look. A sprinkle of shredded cheese and whole broccoli florets on top works well. You can also drizzle a little cream in the center for a fancy touch. Pair your soup with crusty bread or a fresh salad. A light, green salad adds a nice crunch and balances the meal. Watch for issues with soup consistency. If the soup is too thick, add more broth or cream. Blend the soup until silky and smooth. If you don’t blend long enough, you’ll have chunks of broccoli. This can change the soup's texture and overall enjoyment. For the best results, blend thoroughly. {{image_4}} You can change your broccoli cheddar soup by adding different vegetables. Carrots and cauliflower blend well. They add color and flavor. You can also try adding peas for a sweet touch. If you like spice, add jalapeños. Chop them finely and add them when you sauté the onions. This gives the soup a nice kick without overpowering the cheese. For a vegan option, replace heavy cream with coconut milk. Use vegan cheese instead of cheddar. You can also skip the cheese for a lighter soup. Just make sure to keep the seasonings balanced. If you're watching carbs, try using cauliflower in place of broccoli. It still gives a nice texture and flavor. You can also skip the cream or use a low-carb milk alternative. In French-style broccoli cheddar soup, add a touch of nutmeg. It enhances the cheese's flavor. You can also stir in some white wine for depth. For an Italian twist, add sun-dried tomatoes and fresh basil. This gives your soup a rich, tangy twist that pairs well with the cheddar. You can even sprinkle some Parmesan on top for extra flavor. For the complete recipe, check the Full Recipe. To keep your broccoli cheddar soup fresh, store it in an airtight container. Let the soup cool down first. Once cooled, place it in the fridge. It will stay good for about 3 to 4 days. Make sure to reheat only the portion you plan to eat. This way, the rest stays fresh longer. If you want to save soup for later, freezing is a great option. Let the soup cool completely before pouring it into freezer-safe bags. Remove as much air as possible before sealing. You can store it for up to 3 months. When you are ready to eat, thaw the soup overnight in the fridge. Reheat it gently on the stove, stirring often. You can get creative with leftover soup! Use it as a base for pasta dishes or casseroles. Mix in cooked rice for a quick meal. You can also add more veggies or proteins to make a hearty stew. This way, you can transform your soup into something new and exciting! You can easily make a dairy-free version. For cream, use coconut cream or cashew cream. Both options add rich flavor. For cheese, try nutritional yeast or dairy-free cheddar. These will give you that cheesy taste without dairy. Yes, you can use frozen broccoli. It is quick and easy. Just remember to adjust your cooking time. Frozen broccoli cooks faster than fresh. Add it to the pot and simmer for about 5 to 7 minutes. This keeps the broccoli tender but not mushy. This soup pairs well with many sides. Try a crusty bread or a fresh salad. A light Caesar salad adds crunch and flavor. You can also serve it with grilled cheese for a cozy meal. There are a few ways to thicken your soup. You can add more cheese to make it richer. Another option is to blend in some cooked potato. If your soup is too thin, let it simmer longer. This will help it reduce and thicken. For a quick fix, mix in a cornstarch slurry. Just combine cornstarch with cold water and stir it in. In this blog post, we explored how to make a delicious broccoli cheddar soup from scratch. We covered the key ingredients, simple steps for preparation, and cooking. I shared tips to prevent common mistakes, along with fun variations to try. Remember, you can adjust flavors and ingredients to fit your taste. Experimenting with new twists keeps the dish exciting. Use this guide to enjoy your cooking and make a hearty meal. Happy cooking!

Easy Broccoli Cheddar Soup

Fall in love with the creamy goodness of Cheesy Broccoli Bliss Soup! This easy recipe combines fresh broccoli, sharp cheddar cheese, and aromatic garlic for a delightfully rich flavor perfect for any season. With just 30 minutes of prep time, you’ll have a warm, comforting bowl ready to enjoy. Click through to explore the full recipe and learn how to create this delicious soup that your family will adore!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon mustard powder

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

Instructions
 

In a large pot, warm the olive oil over medium heat. Once hot, add the chopped onion and sauté for approximately 5 minutes until the onion is soft and translucent.

    Introduce the minced garlic into the pot and continue to sauté for an additional minute, allowing the garlic to release its aromatic fragrance.

      Add the fresh broccoli florets to the pot, stirring well to incorporate them with the onions and garlic. Cook for about 3 minutes to slightly soften the broccoli.

        Pour in the vegetable broth, increasing the heat to bring the mixture to a gentle simmer. Allow it to cook for 10 to 15 minutes or until the broccoli is fork-tender.

          Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a standard blender, taking care to let steam escape from the lid to avoid splatter.

            Once blended, return the soup to the pot (if using a blender) and stir in the heavy cream and mustard powder until evenly mixed.

              Gradually add the shredded sharp cheddar cheese, stirring continuously until the cheese has completely melted and is well incorporated into the soup.

                Season to taste with salt and freshly ground black pepper. If the soup appears too thick, slowly add more vegetable broth or cream to achieve your desired consistency.

                  Heat the soup gently until warmed all the way through, ensuring not to bring it to a boil.

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

                      - Presentation Tips: Ladle the soup into warm bowls and garnish with a sprinkle of extra shredded cheddar cheese and a few whole broccoli florets on top for a vibrant touch. For an elegant finish, consider drizzling a swirl of cream in the center before serving.