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To create a rich and flavorful creamy broccoli cheddar soup, gather the following ingredients: - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 4 cups broccoli florets (fresh or frozen) - 4 cups vegetable broth - 2 medium carrots, diced - 1 teaspoon dried thyme - 1 teaspoon mustard powder - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - Salt and pepper to taste - ¼ cup grated Parmesan cheese (for garnish) - Fresh chives, chopped (for garnish) These ingredients work together to build deep flavors. The olive oil adds a smooth base. The onion and garlic bring aromatic notes. Broccoli and carrots give it color and texture. The thickening agents, heavy cream and cheese, make it creamy and rich. Finally, the garnishes of Parmesan and chives add a fresh touch. 1. Start by heating a large pot over medium heat. Pour in 1 tablespoon of olive oil. 2. Add 1 small diced onion and sauté for about 5 minutes. You want it to be soft and clear. 3. Next, mix in 2 cloves of minced garlic. Sauté for another minute until it smells good. 4. Now, toss in 4 cups of broccoli florets and 2 diced carrots. Cook for 3-4 minutes. Stir often to help them soften. 1. Carefully add 4 cups of vegetable broth to the pot. Sprinkle in 1 teaspoon each of dried thyme and mustard powder. 2. Turn up the heat and bring everything to a simmer. Cook for about 15 minutes. The broccoli should be tender when you poke it with a fork. 1. Use an immersion blender to blend the soup. You can make it smooth or leave it a bit chunky. 2. If you don’t have an immersion blender, carefully transfer the soup in small batches to a blender. Blend until smooth, then return it to the pot. 3. Put the blended soup back on the stove. Stir in 1 cup of heavy cream. Heat it gently, but do not let it boil. 4. Gradually fold in 2 cups of shredded sharp cheddar cheese. Stir until the cheese melts and mixes well. Taste and add salt and pepper as needed. To get your soup nice and creamy, start with the right temperature for cream. Heat the soup gently after adding the cream. Don’t let it boil. Boiling can separate the cream and ruin the texture. For the best cheese options, I recommend using sharp cheddar. It adds a strong flavor that blends well. You can also mix in some Gruyère for a nutty taste. How do you store leftover soup? First, let the soup cool down. Then, transfer it to an airtight container. Store it in the fridge for up to three days. When reheating, warm it over low heat on the stove. Stir often to keep it smooth. You can also add a splash of broth or cream to help it stay creamy. What are the best accompaniments for the soup? Grilled cheese sandwiches pair perfectly. You can also serve it with crusty bread for dipping. The ideal serving temperature for this soup is hot but not boiling. Ladle it into bowls and let it sit for a minute. This way, it cools slightly and is ready to enjoy! {{image_4}} You can make this soup heartier by adding protein. Chicken is a great choice. Simply cook diced chicken in the pot before adding the onion. If you prefer beans, try adding a can of drained white beans. They add protein and fiber. Adjust cooking times based on what you choose. Chicken may need more time to cook through, while beans just need warming. For a dairy-free soup, consider using coconut milk or almond milk instead of heavy cream. Both give a nice creamy texture. For cheese, look for vegan cheese that melts well. Nutritional yeast is also a tasty option to add a cheesy flavor. Just stir it in when you add the cream. You can add other veggies for more flavor and nutrition. Try adding spinach, peas, or cauliflower. Each will change the taste and look of the soup. If you add more veggies, you might want to adjust the broth. More liquid helps keep the soup creamy. Experiment with spices too. A bit of nutmeg or paprika can create new layers of flavor. Each serving of Creamy Broccoli Cheddar Soup has about 300 calories. This number may vary based on the ingredients you use. The soup contains a mix of macronutrients: - Fat: 20 grams - Carbohydrates: 25 grams - Protein: 10 grams This balance makes it a hearty meal. Broccoli is packed with vitamins. It offers: - High amounts of vitamin C - Fiber for digestion - Antioxidants to fight free radicals Cheddar cheese adds flavor and calcium. It also provides: - Protein for muscle health - Vitamin A for eye health Together, they create a tasty and nutritious soup. This soup can fit many diets. It is gluten-free when using gluten-free broth. For those watching carbs, you can: - Reduce the amount of carrots - Use a lower-carb cheese These options help you enjoy the soup while sticking to your goals. To make this soup vegetarian, you can switch to vegetable broth. Use a rich, flavorful broth for depth. You can find this in stores or make your own. Just boil water with vegetables like carrots, celery, and onion. Strain it after an hour for a tasty base. This change keeps all the flavors while making the soup meat-free. Yes, you can freeze this soup. Allow it to cool completely first. Pour the soup into freezer-safe containers. Leave some space at the top for expansion. When you want to eat it, thaw overnight in the fridge. Reheat on the stove over low heat. Stir well to restore the creamy texture. Avoid boiling to keep it smooth. This soup pairs well with many dishes. Try a simple green salad to add crunch. Crusty bread or grilled cheese sandwiches make great sides too. You can even serve it with a light pasta dish. Each option adds a new layer to your meal and makes it more filling. This blog post gave you a tasty, creamy broccoli cheddar soup recipe. You learned the key ingredients, step-by-step cooking tips, and how to store leftovers. We explored variations, from adding protein to making it dairy-free. Keeping nutrition in mind, you saw the benefits of broccoli and cheese. Enjoy making this soup your own with unique twists! Now, it's time to gather your ingredients and create something delicious. Your kitchen is ready for a flavorful adventure!

Creamy Broccoli Cheddar Soup

Warm up with a bowl of delicious creamy broccoli cheddar soup! This easy recipe combines fresh broccoli, sharp cheddar cheese, and a touch of cream for a comforting dish that’s perfect any time of year. From sautéing onions and garlic to blending everything into a creamy delight, you’ll love how simple it is to make. Click through to discover the full recipe and enjoy this cozy classic today!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

4 cups broccoli florets (fresh or frozen)

4 cups vegetable broth

2 medium carrots, diced

1 teaspoon dried thyme

1 teaspoon mustard powder

1 cup heavy cream

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

¼ cup grated Parmesan cheese (for garnish)

Fresh chives, chopped (for garnish)

Instructions
 

In a large pot, pour in the olive oil and place it over medium heat. Once hot, add the diced onion and sauté for about 5 minutes or until they become translucent and slightly tender.

    Add the minced garlic to the pot and sauté for an additional minute, stirring frequently until the garlic is fragrant but not browned to avoid bitterness.

      Incorporate the broccoli florets and diced carrots into the pot, continuing to cook for another 3-4 minutes, allowing them to soften slightly while stirring occasionally.

        Carefully pour in the vegetable broth, then sprinkle in the dried thyme and mustard powder. Increase the heat and bring this mixture to a simmer. Allow it to cook for approximately 15 minutes, or until the broccoli is tender enough to pierce with a fork.

          When ready, use an immersion blender to blend the soup until you reach your desired texture—smooth or slightly chunky. If you don’t possess an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth, then return to the pot.

            Place the blended soup back on the stove and stir in the heavy cream. Heat gently over low to medium heat until warmed through but avoid boiling to maintain the creaminess.

              Gradually fold in the shredded cheddar cheese, stirring continuously until fully melted and well incorporated into the creamy mixture. Taste and season with salt and pepper as desired.

                To serve, ladle the hot soup into bowls and garnish each bowl liberally with grated Parmesan cheese and fresh, chopped chives for a pop of color and added flavor.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6