Creamy Broccoli Cheddar Bliss Soup

$- 4 cups fresh broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 3 tablespoons unsalted butter - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 1 teaspoon dijon mustard - Salt and pepper to taste - 1/2 teaspoon smoked paprika - Fresh parsley, chopped, for garnish Gathering the right ingredients makes all the difference. Fresh broccoli gives the soup a bright taste. The onion and garlic add a savory base. Butter brings richness, while vegetable broth adds depth. Heavy cream is key for creaminess. Sharp cheddar cheese melts beautifully and adds flavor. Dijon mustard gives a nice tang. Salt and pepper round out the taste. For extra flavor, consider adding smoked paprika. It gives a warm, smoky note. Fresh parsley adds a pop of color and freshness when you serve the soup. Enjoy mixing and matching these ingredients for a delightful bowl of creamy broccoli cheddar soup! {{ingredient_image_1}} Start by gathering your fresh broccoli florets, onion, and garlic. Chop the onion into small pieces. Mince the garlic cloves carefully. This helps release their strong flavor. Measure out your butter, vegetable broth, heavy cream, and cheese. Having everything ready makes cooking easier and quicker. In a large pot, melt the unsalted butter over medium heat. Once melted, add the chopped onion. Sauté the onion for about 5 minutes. You want it to turn translucent. Next, stir in the minced garlic. Cook for another 1 to 2 minutes until you smell its aroma. Now, add the broccoli florets to the pot. Pour in the vegetable broth. Bring this mixture to a gentle boil. After that, reduce the heat and let it simmer for 15 to 20 minutes. This step cooks the broccoli until it is soft. Once your broccoli is tender, you need to purée the soup. Use an immersion blender for this. If you don’t have one, transfer the soup carefully to a blender in batches. Blend until it's smooth. Pour the soup back into the pot. Now it’s time to add the heavy cream and dijon mustard. If you like, sprinkle in the smoked paprika for extra flavor. Stir in the grated cheddar cheese next. Mix it well until the cheese melts and the soup becomes creamy. Add salt and pepper to taste. Let it heat through on low for another 5 minutes. When ready, serve hot. Garnish with fresh parsley and extra cheddar cheese if you wish. To boost the flavor of your creamy broccoli cheddar soup, try these tips: - Use fresh ingredients: Fresh broccoli and onions give a bright taste. - Add spices: A pinch of smoked paprika adds a nice touch. - Incorporate dijon mustard: This gives a tangy depth that pairs well with cheese. - Finish with cheese: Adding more cheddar on top enhances that rich, cheesy flavor. These small changes can make your soup shine. For a wonderfully creamy soup, follow these steps: - Use heavy cream: This adds richness and smoothness to your soup. - Blend well: After cooking, blend the soup until it’s very smooth. - Heat gently: When adding cheese, stir over low heat until melted. This prevents it from clumping. These tips ensure a velvety texture every time. Avoid these common pitfalls for the best results: - Overcooking broccoli: Cook it just until tender. This keeps the bright color and flavor. - Skipping the blend: Blending is key for a smooth soup. Don’t skip it! - Adding cheese too quickly: Stir it in slowly. If it’s too hot, the cheese can separate. By steering clear of these mistakes, you’ll serve a perfect bowl of soup. Pro Tips Fresh Broccoli is Best: Use fresh broccoli florets for the best flavor and texture. Avoid overcooking to maintain their vibrant color and nutrients. Cheese Temperature: Ensure the cheddar cheese is at room temperature before adding it to the soup. This helps it melt more smoothly into the creamy mixture. Adjusting Thickness: If you prefer a thicker soup, blend in a couple of small boiled potatoes or add more cheese. For a thinner consistency, simply add more broth. Herb Variations: Experiment with different herbs like thyme or dill for added flavor. Fresh herbs can elevate the dish and provide a new twist to the classic recipe. {{image_2}} You can make a vegan version of this soup. Start by using plant-based butter. Replace heavy cream with coconut cream or cashew cream. For cheese, use a vegan cheese that melts well. This keeps the soup creamy and rich without any animal products. The flavor remains tasty and satisfying. This soup is already quite friendly to gluten-free diets. Just ensure that the vegetable broth does not contain gluten. Most store-bought brands are gluten-free, but always check the label. If you use packaged cheese, confirm it is gluten-free too. With these simple swaps, you can enjoy this dish without worry. Want to add some heat? You can spice it up easily! Add a pinch of red pepper flakes when cooking the onions and garlic. For a bolder taste, toss in diced jalapeños with the broccoli. If you like smokiness, use smoked paprika in a larger amount. This adds depth and flavor to your creamy soup. You can store creamy broccoli cheddar soup in the fridge. Let it cool first. Transfer it to an airtight container. It will stay fresh for about 3 to 4 days. Make sure to label the container with the date. This way, you know when to use it. To freeze the soup, wait until it cools completely. Pour the soup into freezer-safe bags or containers. Leave some space for the soup to expand. Seal tightly and label each container. The soup can last in the freezer for up to 3 months. When you're ready to eat it, just thaw in the fridge overnight. Reheat the soup on the stove for the best results. Place it in a pot over low heat. Stir often to prevent sticking. If it seems too thick, add a splash of vegetable broth or cream. You can also use the microwave. Heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Yes, you can use frozen broccoli. It saves time and is easy to find. Just make sure to thaw it first. Drain any excess water before adding it to the pot. Cooking time may be shorter, so check for tenderness after 10-15 minutes. If you want a lighter soup, try whole milk or half-and-half. You can also use coconut milk for a dairy-free option. Just add it in the same way as heavy cream. The soup will still taste great and be creamy. If your soup is too thin, there are a few tricks. You can add more cheese, which will help thicken it. Another option is to mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this mixture into the soup and heat until thickened. You can also blend in some extra broccoli for added texture. In this post, we covered the key steps to make a great broccoli cheddar soup. We explored fresh ingredients, pantry staples, and optional flavors. The cooking process and blending tips helped create a creamy texture. Avoiding common mistakes and adding variations let you customize the soup. Lastly, proper storage and reheating tips ensure you enjoy every bite later. With these insights, you can craft a delicious soup that suits your taste. Happy cooking!$

Creamy Broccoli Cheddar Bliss Soup

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

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 cups fresh broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons unsalted butter
4 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, grated
1 teaspoon dijon mustard
to taste salt and pepper
0.5 teaspoon smoked paprika (optional)
to garnish fresh parsley, chopped

Instructions

Begin by melting the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the broccoli florets to the pot and pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, or until the broccoli is tender.
Once the broccoli is cooked, use an immersion blender to purée the soup until smooth. You can also carefully transfer the soup to a blender in batches if you don’t have an immersion blender.
Return the soup to the pot and stir in the heavy cream, dijon mustard, smoked paprika (if using), and grated cheddar cheese. Mix well until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste, adjusting as necessary. Allow the soup to heat through on low heat for another 5 minutes.
Serve hot, garnished with fresh chopped parsley on top and extra cheddar cheese if desired.

Notes

Use an immersion blender for a smooth texture.

Keyword broccoli, cheddar, creamy, soup