Creamy Broccoli Cheddar Bliss

$Here are the ingredients for my creamy broccoli cheddar soup. Each one plays a big role in flavor and texture. - 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 3 tablespoons unsalted butter - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 teaspoon Dijon mustard - Salt and pepper to taste - Croutons (for topping) Fresh broccoli florets make the soup bright and healthy. The diced onion adds sweetness and depth. Minced garlic gives a lovely aroma and flavor. Unsalted butter helps to sauté the onions, making them soft and inviting. Vegetable broth is key for a rich base. Heavy cream brings a smooth texture. Shredded cheddar cheese gives a sharp taste that pairs well with broccoli. Dijon mustard adds a hint of tang. Finally, salt and pepper balance all the flavors. Don't forget the croutons! They add a nice crunch on top. With these ingredients, you can create a warm and comforting meal that feels like a hug in a bowl. {{ingredient_image_1}} - Step 1: Sautéing the onions In a large pot, melt the butter over medium heat. Add the diced onion. Sauté it until it turns translucent, about 5 minutes. This step adds flavor and depth to your soup. - Step 2: Adding garlic and broccoli Next, add the minced garlic to the pot. Cook for one minute until you smell its rich aroma. Then, stir in the fresh broccoli florets. This bright green veggie brings color and health to your dish. - Step 3: Cooking with vegetable broth Pour in the vegetable broth, covering the broccoli completely. Bring the mixture to a boil. Then, lower the heat and let it simmer. Cook until the broccoli is tender, which takes about 10 minutes. - Step 4: Blending for creaminess Once the broccoli is soft, remove the pot from heat. Use an immersion blender to blend the soup until it is smooth and creamy. If you prefer, you can use a regular blender. Just remember to be careful with the hot liquid! - Step 5: Incorporating cream and cheese Return the blended soup to medium heat. Stir in the heavy cream, shredded cheddar cheese, and Dijon mustard. Mix until the cheese melts, creating a rich and creamy texture. This step makes the soup truly indulgent. - Step 6: Final seasoning and serving Add salt and pepper to taste. This will enhance all the flavors in your soup. Serve it hot, topped with crunchy croutons. They add a nice texture contrast to the creamy soup. Each step in this process builds layers of flavor, making your creamy broccoli cheddar soup a rich and comforting meal. Enjoy the warmth and comfort it brings! - How to achieve the best creamy texture To get a smooth, creamy soup, blend it well. Use an immersion blender for ease. If you prefer a regular blender, be careful with hot soup. Blend in small batches, leaving space for steam. Adding cream and cheese slowly helps keep it creamy. - Choosing the right broccoli florets Pick fresh, bright green broccoli. Avoid yellow or limp florets. The smaller the florets, the faster they cook. This helps them blend smoothly into the soup. You can also use stems; just peel and chop them finely. - Tips for sautéing onions properly Start with medium heat and melt the butter first. Add onions and stir until they turn translucent. This takes about five minutes. Stirring often helps them cook evenly. Don’t rush this step; it builds a rich flavor base. - Ideal toppings for extra flavor Croutons add a nice crunch. You can also sprinkle some extra cheese on top. Fresh herbs like parsley or chives make great garnishes. A drizzle of olive oil adds richness. - Best side dishes to accompany the soup Serve with a warm, crusty bread or a grilled cheese sandwich. A light salad balances the meal well. Try a simple green salad with a tangy dressing for a fresh contrast. Pro Tips Freshness Matters: Always use fresh broccoli for the best flavor and vibrant color. Frozen broccoli can work in a pinch, but fresh yields a superior texture. Cheese Selection: Opt for sharp cheddar cheese for a bolder flavor. You can also mix in other cheeses like Gruyère or Monterey Jack for a unique twist. Blending Tips: If using a stand blender, let the soup cool slightly before blending to avoid splattering. Blend in batches if necessary, and return to the pot to heat through. Seasoning Balance: Taste and adjust the seasoning after adding the cream and cheese. The cheese adds saltiness, so ensure you don’t over-salt initially. {{image_2}} You can switch out heavy cream for coconut milk. This makes the soup dairy-free. You can also use nutritional yeast instead of cheese for a cheesy flavor. If you want to add protein, try diced chicken or crispy bacon. Both add great taste and make the soup heartier. You can also experiment with different cheeses. Gruyère or Monterey Jack gives a nice twist to the classic cheddar. To boost flavor, add spices like paprika or thyme. These spices bring warmth and depth to the soup. Fresh herbs like parsley or chives can brighten the dish. You can also toss in other veggies, like carrots or spinach, for extra nutrition. These additions keep your soup healthy and colorful. Each variation adds a unique touch while keeping it comforting and rich. To keep your creamy broccoli cheddar soup fresh, you need to store it right. First, let the soup cool down to room temperature. Then, pour it into an airtight container. This helps keep out air and moisture. Place the container in the fridge. The soup will last for about 3 to 4 days. If you want to keep it longer, freezing is a great option. For long-term storage, use freezer-safe containers. Make sure to leave some space at the top. Soups expand when frozen. Label the container with the date to track how long it’s been in the freezer. You can freeze the soup for up to 3 months. When you are ready to enjoy the soup again, reheating it is simple. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium-low heat. Stir often to avoid sticking. If you use the microwave, heat in short bursts. Stir the soup between intervals to ensure even heating. To keep the soup creamy, add a splash of heavy cream while reheating. This helps restore its rich texture. If the soup seems too thick, add a bit of vegetable broth or water. Stir well before serving to make sure everything blends nicely. Enjoy your cozy bowl of soup! How long does creamy broccoli cheddar soup last in the fridge? Creamy broccoli cheddar soup lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. Just store it in the fridge after it cools. Reheat when you're ready to enjoy. Is it possible to make this soup in a slow cooker? Yes, you can make this soup in a slow cooker. Add all the ingredients, except for cream and cheese, and cook on low for 4 to 6 hours. Blend and stir in cream and cheese before serving. How can I make this soup spicier? To make it spicier, add red pepper flakes or a dash of hot sauce. You can also mix in some diced jalapeños for an extra kick. What can I serve with creamy broccoli cheddar soup? I recommend pairing the soup with crusty bread or a fresh salad. Grilled cheese sandwiches also make a great side! This blog post shared an easy and tasty recipe for creamy broccoli cheddar soup. You learned about the key ingredients, step-by-step instructions, and tips for great results. I also covered variations and smart ways to store and reheat your soup. In all, enjoy cooking and experimenting with flavors. You can make this soup your own. It’s a warm dish perfect for any time. Happy cooking!$

A rich and creamy soup made with fresh broccoli and sharp cheddar cheese.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 cups fresh broccoli florets
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons unsalted butter
4 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
Salt and pepper to taste
Croutons (for topping)

Instructions

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the broccoli florets and cover with the vegetable broth. Bring to a boil, then reduce the heat and simmer until the broccoli is tender (about 10 minutes).
Once the broccoli is cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend in batches using a regular blender—just be careful with the hot liquid!
Return the blended soup to medium heat. Stir in the heavy cream, shredded cheddar cheese, and Dijon mustard. Mix until the cheese is melted and the soup is rich and creamy.
Season with salt and pepper to taste.
Serve hot, topped with croutons for added crunch.

Notes

Use an immersion blender for a smoother texture.

Keyword broccoli, cheddar, creamy, soup