Creamy Broccoli Cheddar Soup

$- 4 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 3 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon nutmeg - 1 tablespoon cornstarch (optional, for thickening) This recipe starts with fresh broccoli, which gives the soup its bright color and nutrition. I recommend using firm, vibrant florets. The onion adds sweetness and depth, while garlic gives a warm aroma. For creaminess, I use heavy cream. It makes the soup rich and smooth. The sharp cheddar cheese brings a wonderful flavor that pairs perfectly with broccoli. In the pantry, vegetable broth forms the base of this soup. I prefer low-sodium broth to control the salt level. Olive oil helps sauté the onion and garlic, enhancing their flavors. Spices like salt, black pepper, and nutmeg bring warmth to the dish. If you want a thicker soup, add cornstarch. Mix it with water first to avoid lumps. Gather these ingredients, and you’re ready to make a bowl of cozy comfort! To start, you'll need to blanch the broccoli. This step keeps the bright green color and tender bite. - Blanching Process: Bring a large pot of water to a boil. Add 4 cups of fresh broccoli florets. Boil for 3-4 minutes. - Setting Aside Tips: Drain the broccoli in a colander. Rinse it with cold water to stop cooking. Set aside while you prepare the other ingredients. Next, we sauté the onion and garlic. This step builds flavor in your soup. - Importance of Sautéing: Sautéing draws out the sweet taste of the onion. It also adds depth to the soup. - Cooking Times: In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped onion. Cook for about 5 minutes until it turns translucent. Then add 2 minced garlic cloves and cook for 1 more minute. Now, we bring it all together in the pot. This step is crucial for flavor. - Simmering Details: Pour in 3 cups of vegetable broth. Add the blanched broccoli, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of nutmeg. Let it simmer for about 10 minutes. - Flavor Melding Tips: Stir occasionally. This helps the flavors mix well and develop. To make the soup creamy, blending is key. - Using an Immersion Blender: After simmering, use an immersion blender to puree the soup until smooth. If you want some chunks, blend only half. - Adjusting Texture Preferences: If you like it thicker, you can blend a bit less. This gives you control over the texture. Time to make it rich and cheesy! - Melting Cheese Techniques: Stir in 1 cup of heavy cream. Gradually add 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts fully. - Thickening Options with Cornstarch: If you want a thicker soup, dissolve 1 tablespoon of cornstarch in a little water. Stir it in and cook for an extra 2-3 minutes. This is your moment to shine! - Importance of Seasoning Adjustments: Always taste your soup before serving. Add more salt or pepper if it needs it. - Final Texture Checks: Check the soup's texture too. If it’s too thick, add a bit more broth. If it’s too thin, simmer a little longer. To get the right texture for your soup, you have two choices. You can blend the soup fully for a smooth finish. If you like some texture, blend only half. This gives you both smooth and chunky bits. Use an immersion blender for easy blending right in the pot. Adding extra flavors makes your soup shine. Here are some ideas: - A pinch of cayenne pepper for heat. - A dash of garlic powder for more depth. - Fresh herbs like thyme or rosemary for a fragrant touch. - A squeeze of lemon juice for brightness. How you serve the soup makes it special. Consider these ideas: - Garnish with chopped chives or parsley for color. - Add a sprinkle of extra cheese on top just before serving. - Serve in rustic bread bowls for a cozy feel. - Pair with crusty bread for dipping. {{image_2}} You can easily make this soup vegetarian or vegan. For a vegan version, use coconut cream instead of heavy cream. Swap sharp cheddar for a vegan cheese. You still get that creamy texture without dairy. For low-carb options, replace the heavy cream with cauliflower puree. This keeps the soup thick and delicious without the carbs. Feel free to swap cheeses! Instead of sharp cheddar, try Gruyère or Monterey Jack. Each brings a unique flavor. You can also add different vegetables. For example, use spinach or kale for a nutrient boost. Carrots and celery can add more texture and taste. Want to make this soup heartier? Add cooked chicken or crispy bacon. Shredded rotisserie chicken mixes well. Bacon adds a nice crunch and smoky flavor. For vegetarian protein, consider adding chickpeas or tofu. Both options will give you a satisfying bite. You can store leftover creamy broccoli cheddar soup in the fridge. Make sure to let it cool first. Transfer it to an airtight container. It stays fresh for up to 3 days. If you want to keep it longer, consider freezing it. Freezing soup is simple. First, let the soup cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When ready to eat, just thaw it in the fridge overnight. To reheat the soup, use a pot on the stove. Heat it over low to medium heat. Stir often to keep it smooth. If it seems too thick, add a splash of broth or water. You can also use the microwave. Place it in a bowl and heat in short intervals, stirring in between. This keeps the soup creamy and delicious. To make this soup vegan, you can swap out the heavy cream and cheese. Use coconut cream or cashew cream for a rich base. For cheese, try a vegan cheese that melts well. Nutritional yeast can also add a cheesy flavor without dairy. Yes, you can use frozen broccoli. Just skip the blanching step. Instead, add the frozen florets directly to the pot when you combine the broth and seasoning. Cook for about 10-12 minutes, or until heated through. This soup pairs well with several sides. You can serve it with crusty bread for dipping. A simple green salad adds freshness. You can also enjoy it with a grilled cheese sandwich for a classic combo. You now have a clear plan for making delicious Creamy Broccoli Cheddar Soup. Start with fresh produce, key dairy, and pantry staples. Follow the step-by-step instructions to create a flavorful blend. Remember to adjust seasonings and textures to your liking. Consider variations to meet dietary needs, and explore storage tips for leftovers. With these guidelines, enjoy a tasty and comforting soup that you can share with family and friends. Keep cooking and experimenting; your culinary skills will only grow!$

Warm up with a bowl of creamy broccoli cheddar soup that’s rich, cheesy, and oh-so-satisfying! This easy recipe guides you through blending fresh broccoli, sharp cheddar, and spices for a deliciously smooth soup in just 30 minutes. Perfect for cozy evenings, it’s a comforting dish that everyone will love. Click to discover the full recipe and enjoy this creamy delight! #BroccoliCheddarSoup #HealthyRecipes #ComfortFood #SoupSeason

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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 sharp cheddar cheese, shredded

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon nutmeg

1 tablespoon cornstarch (optional, for thickening)

Fresh chives or parsley, for garnish

Instructions

Prepare the Broccoli: In a large pot, bring water to a boil. Add the broccoli florets and blanch for 3-4 minutes until bright green and tender. Drain and set aside.

Sauté Vegetables: In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine Broth and Seasoning: Pour in the vegetable broth and bring the mixture to a simmer. Add the blanched broccoli, salt, pepper, and nutmeg. Let it simmer for about 10 minutes to allow the flavors to meld.

Blend for Creaminess: Using an immersion blender, carefully puree the soup until smooth. If you prefer a chunkier texture, you can blend just half of it or leave it as is.

Add Cream and Cheese: Stir in the heavy cream and gradually add the shredded cheddar cheese, mixing until melted and well incorporated. If you prefer a thicker soup, dissolve the cornstarch in a bit of water and stir it in, cooking for an additional 2-3 minutes until thickened.

Taste and Adjust: Taste and adjust seasoning if necessary. Add more salt or pepper if desired.

Serve: Ladle the soup into bowls and garnish with chopped chives or parsley for a fresh touch.

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

- Presentation Tips: Serve in rustic bread bowls for a cozy feel or alongside crusty bread for dipping. A sprinkle of additional cheese on top just before serving adds a delightful touch!