DisclaimerTerms Of UseGDPR PolicyCookie Policy

Foodish Talk

One Pot Creamy Broccoli Cheddar Soup Delight

by
- 2 tablespoons unsalted butter - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups fresh broccoli florets - 4 cups vegetable broth - 1 medium potato, peeled and diced - 1 cup heavy cream or coconut milk for a dairy-free option - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - Salt and pepper to taste - Fresh chives for garnish This soup is not only creamy but also packed with flavor. To start, you need unsalted butter. It adds richness without extra salt. Next, grab a medium onion, diced finely. This will give a nice base flavor. You will also need minced garlic. It adds a wonderful aroma. Fresh broccoli florets are the star of this dish. Their bright green color makes the soup vibrant. You will also need a peeled and diced potato. This adds creaminess and helps thicken the soup. For the liquid, use vegetable broth. It gives a deep flavor without overpowering the dish. Heavy cream or coconut milk comes next. This makes the soup super creamy. If you want a lighter option, coconut milk works great too. Shredded sharp cheddar cheese is a must. It melts beautifully and adds a rich taste. Don't forget Dijon mustard; it gives a hint of tang. Lastly, season with salt and pepper to taste. Fresh chives make a lovely garnish. They add color and freshness to each bowl. With these simple yet tasty ingredients, you can create a delightful bowl of broccoli cheddar soup. Making One Pot Creamy Broccoli Cheddar Soup is easy and fun. Start with a large pot. A big pot helps cook all the ingredients evenly. This means more flavor in your soup. Follow these steps for a tasty meal. 1. Sautéing onion and garlic: First, melt 2 tablespoons of unsalted butter in the pot over medium heat. Add 1 medium diced onion. Sauté for 3-4 minutes until it turns clear. Then, add 2 minced garlic cloves. Cook for 1 more minute. The smell will be great! 2. Incorporating broccoli and potato: Now, stir in 4 cups of fresh broccoli florets and 1 peeled, diced potato. Pour in 4 cups of vegetable broth. Bring this mix to a boil. Then, lower the heat to simmer. Cover the pot and let it cook for 15-20 minutes. The broccoli and potato should be soft. 3. Blending for a creamy texture: After cooking, use an immersion blender. Blend the soup until smooth. If you don't have one, carefully pour the soup into a regular blender in batches. Blend until it is creamy. 4. Adding dairy and seasoning: Stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Add 2 cups of shredded sharp cheddar cheese and 1 teaspoon of Dijon mustard. Mix well until the cheese melts. Finally, add salt and pepper to taste. Serve your soup hot, topped with fresh chives. Enjoy this comforting dish! To make the best One Pot Creamy Broccoli Cheddar Soup, focus on the cooking and blending steps. Start by sautéing the onion and garlic until they become soft. This adds a great flavor base. After adding the broccoli and potato, let the soup simmer. This helps to soften the veggies. For blending, I recommend using an immersion blender. It makes life easier since you blend right in the pot. If you don’t have one, a regular blender works too. Just be careful to blend in small batches. Hot soup can spill easily, so let it cool slightly before blending. Presentation matters! Serve your soup in warm bowls. Add a sprinkle of extra cheese and a few chives. This adds color and looks inviting. Pair your soup with crusty bread. It’s perfect for dipping. The bread adds a nice crunch and complements the creamy soup. You can also serve a side salad for a fresh touch. Enjoy your meal! {{image_2}} You can make this soup fit your needs. For a dairy-free version, use coconut milk instead of heavy cream. This gives the soup a light, sweet flavor. Coconut milk also keeps the soup rich and creamy. If you need gluten-free options, check your vegetable broth. Most brands are gluten-free, but it's good to read the label. You can also skip the potato for a lower-carb soup. The broccoli still gives a nice texture. Want to spice things up? Add a pinch of cayenne pepper or paprika. These spices add warmth and depth to the soup. You can also mix in other veggies like carrots or spinach for extra nutrition. If you want to change the cheese, try using gouda or Monterey Jack. These cheeses melt well and give a different taste. You can even use vegan cheese for a plant-based option. The fun is in playing with the flavors! To keep your soup fresh, store it in an airtight container. This helps prevent odors and keeps the soup tasty. You can refrigerate the soup for up to three days. If you want to save some for later, freeze it in a freezer-safe container. It will last for about three months in the freezer. When you want to enjoy it again, just thaw it in the fridge overnight. When reheating the soup, do it slowly on low heat. This keeps it creamy and prevents it from separating. Stir often to mix the ingredients well. If the soup seems too thick, add a splash of vegetable broth or water to thin it out. Heat until it is warm but not boiling. Enjoy your delicious, creamy soup! How can I make this soup vegan? You can make this soup vegan by swapping heavy cream for coconut milk. Use vegetable broth and skip the cheese. You can add nutritional yeast for a cheesy flavor. Can I use frozen broccoli instead of fresh? Yes, you can use frozen broccoli. Just add it to the pot when you would add fresh broccoli. Frozen broccoli cooks faster, so check it after about 10 minutes. What can I substitute for heavy cream? You can use coconut milk for a dairy-free option. Almond milk or cashew cream also works, but it may change the flavor a bit. 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 the cheese and cream. Cook on low for 6-8 hours. Blend and then stir in the cheese and cream at the end. This soup recipe uses fresh ingredients like broccoli, onion, and cheese. You can follow the step-by-step process to create a creamy and tasty dish. Remember to use a large pot and the right tools for blending. You can also modify the recipe for dietary needs or enhance flavors with spices. Store leftovers properly to keep them fresh. With these tips and tricks, you’ll master this soup. Enjoy your cooking and share it with others. Your kitchen will be filled with warmth and flavor!

WANT TO SAVE THIS RECIPE?

Craving a cozy meal that warms your soul? Try my One Pot Creamy Broccoli Cheddar Soup Delight. This simple, creamy soup packs plenty of flavor and is perfect for chilly days. With rich cheese, fresh broccoli, and buttery goodness, you can whip this up in no time. Plus, everything cooks in just one pot! Ready to dive in? Let’s get cooking and turn your kitchen into a flavorful haven!

Ingredients

Comprehensive List of Ingredients

– 2 tablespoons unsalted butter

– 1 medium onion, diced

– 2 cloves garlic, minced

– 4 cups fresh broccoli florets

– 4 cups vegetable broth

– 1 medium potato, peeled and diced

– 1 cup heavy cream or coconut milk for a dairy-free option

– 2 cups shredded sharp cheddar cheese

– 1 teaspoon Dijon mustard

– Salt and pepper to taste

– Fresh chives for garnish

This soup is not only creamy but also packed with flavor. To start, you need unsalted butter. It adds richness without extra salt. Next, grab a medium onion, diced finely. This will give a nice base flavor. You will also need minced garlic. It adds a wonderful aroma.

Fresh broccoli florets are the star of this dish. Their bright green color makes the soup vibrant. You will also need a peeled and diced potato. This adds creaminess and helps thicken the soup.

For the liquid, use vegetable broth. It gives a deep flavor without overpowering the dish. Heavy cream or coconut milk comes next. This makes the soup super creamy. If you want a lighter option, coconut milk works great too.

Shredded sharp cheddar cheese is a must. It melts beautifully and adds a rich taste. Don’t forget Dijon mustard; it gives a hint of tang. Lastly, season with salt and pepper to taste. Fresh chives make a lovely garnish. They add color and freshness to each bowl.

With these simple yet tasty ingredients, you can create a delightful bowl of broccoli cheddar soup.

Step-by-Step Instructions

Cooking Process Overview

Making One Pot Creamy Broccoli Cheddar Soup is easy and fun. Start with a large pot. A big pot helps cook all the ingredients evenly. This means more flavor in your soup. Follow these steps for a tasty meal.

Detailed Cooking Steps

1. Sautéing onion and garlic: First, melt 2 tablespoons of unsalted butter in the pot over medium heat. Add 1 medium diced onion. Sauté for 3-4 minutes until it turns clear. Then, add 2 minced garlic cloves. Cook for 1 more minute. The smell will be great!

2. Incorporating broccoli and potato: Now, stir in 4 cups of fresh broccoli florets and 1 peeled, diced potato. Pour in 4 cups of vegetable broth. Bring this mix to a boil. Then, lower the heat to simmer. Cover the pot and let it cook for 15-20 minutes. The broccoli and potato should be soft.

3. Blending for a creamy texture: After cooking, use an immersion blender. Blend the soup until smooth. If you don’t have one, carefully pour the soup into a regular blender in batches. Blend until it is creamy.

4. Adding dairy and seasoning: Stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Add 2 cups of shredded sharp cheddar cheese and 1 teaspoon of Dijon mustard. Mix well until the cheese melts. Finally, add salt and pepper to taste.

Serve your soup hot, topped with fresh chives. Enjoy this comforting dish!

Tips & Tricks

Perfecting the Recipe

To make the best One Pot Creamy Broccoli Cheddar Soup, focus on the cooking and blending steps. Start by sautéing the onion and garlic until they become soft. This adds a great flavor base. After adding the broccoli and potato, let the soup simmer. This helps to soften the veggies.

For blending, I recommend using an immersion blender. It makes life easier since you blend right in the pot. If you don’t have one, a regular blender works too. Just be careful to blend in small batches. Hot soup can spill easily, so let it cool slightly before blending.

Serving Suggestions

Presentation matters! Serve your soup in warm bowls. Add a sprinkle of extra cheese and a few chives. This adds color and looks inviting.

Pair your soup with crusty bread. It’s perfect for dipping. The bread adds a nice crunch and complements the creamy soup. You can also serve a side salad for a fresh touch. Enjoy your meal!

Variations

Dietary Modifications

You can make this soup fit your needs. For a dairy-free version, use coconut milk instead of heavy cream. This gives the soup a light, sweet flavor. Coconut milk also keeps the soup rich and creamy.

If you need gluten-free options, check your vegetable broth. Most brands are gluten-free, but it’s good to read the label. You can also skip the potato for a lower-carb soup. The broccoli still gives a nice texture.

Flavor Enhancements

Want to spice things up? Add a pinch of cayenne pepper or paprika. These spices add warmth and depth to the soup. You can also mix in other veggies like carrots or spinach for extra nutrition.

If you want to change the cheese, try using gouda or Monterey Jack. These cheeses melt well and give a different taste. You can even use vegan cheese for a plant-based option. The fun is in playing with the flavors!

Storage Info

Storing Leftovers

To keep your soup fresh, store it in an airtight container. This helps prevent odors and keeps the soup tasty. You can refrigerate the soup for up to three days. If you want to save some for later, freeze it in a freezer-safe container. It will last for about three months in the freezer. When you want to enjoy it again, just thaw it in the fridge overnight.

Reheating Instructions

When reheating the soup, do it slowly on low heat. This keeps it creamy and prevents it from separating. Stir often to mix the ingredients well. If the soup seems too thick, add a splash of vegetable broth or water to thin it out. Heat until it is warm but not boiling. Enjoy your delicious, creamy soup!

FAQs

Common Questions

How can I make this soup vegan?

You can make this soup vegan by swapping heavy cream for coconut milk. Use vegetable broth and skip the cheese. You can add nutritional yeast for a cheesy flavor.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just add it to the pot when you would add fresh broccoli. Frozen broccoli cooks faster, so check it after about 10 minutes.

What can I substitute for heavy cream?

You can use coconut milk for a dairy-free option. Almond milk or cashew cream also works, but it may change the flavor a bit.

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 the cheese and cream. Cook on low for 6-8 hours. Blend and then stir in the cheese and cream at the end.

This soup recipe uses fresh ingredients like broccoli, onion, and cheese. You can follow the step-by-step process to create a creamy and tasty dish. Remember to use a large pot and the right tools for blending. You can also modify the recipe for dietary needs or enhance flavors with spices. Store leftovers properly to keep them fresh. With these tips and tricks, you’ll master this soup. Enjoy your cooking and share it with others. Your kitchen will be filled with warmth and flavor!

- 2 tablespoons unsalted butter - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups fresh broccoli florets - 4 cups vegetable broth - 1 medium potato, peeled and diced - 1 cup heavy cream or coconut milk for a dairy-free option - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - Salt and pepper to taste - Fresh chives for garnish This soup is not only creamy but also packed with flavor. To start, you need unsalted butter. It adds richness without extra salt. Next, grab a medium onion, diced finely. This will give a nice base flavor. You will also need minced garlic. It adds a wonderful aroma. Fresh broccoli florets are the star of this dish. Their bright green color makes the soup vibrant. You will also need a peeled and diced potato. This adds creaminess and helps thicken the soup. For the liquid, use vegetable broth. It gives a deep flavor without overpowering the dish. Heavy cream or coconut milk comes next. This makes the soup super creamy. If you want a lighter option, coconut milk works great too. Shredded sharp cheddar cheese is a must. It melts beautifully and adds a rich taste. Don't forget Dijon mustard; it gives a hint of tang. Lastly, season with salt and pepper to taste. Fresh chives make a lovely garnish. They add color and freshness to each bowl. With these simple yet tasty ingredients, you can create a delightful bowl of broccoli cheddar soup. Making One Pot Creamy Broccoli Cheddar Soup is easy and fun. Start with a large pot. A big pot helps cook all the ingredients evenly. This means more flavor in your soup. Follow these steps for a tasty meal. 1. Sautéing onion and garlic: First, melt 2 tablespoons of unsalted butter in the pot over medium heat. Add 1 medium diced onion. Sauté for 3-4 minutes until it turns clear. Then, add 2 minced garlic cloves. Cook for 1 more minute. The smell will be great! 2. Incorporating broccoli and potato: Now, stir in 4 cups of fresh broccoli florets and 1 peeled, diced potato. Pour in 4 cups of vegetable broth. Bring this mix to a boil. Then, lower the heat to simmer. Cover the pot and let it cook for 15-20 minutes. The broccoli and potato should be soft. 3. Blending for a creamy texture: After cooking, use an immersion blender. Blend the soup until smooth. If you don't have one, carefully pour the soup into a regular blender in batches. Blend until it is creamy. 4. Adding dairy and seasoning: Stir in 1 cup of heavy cream or coconut milk for a dairy-free option. Add 2 cups of shredded sharp cheddar cheese and 1 teaspoon of Dijon mustard. Mix well until the cheese melts. Finally, add salt and pepper to taste. Serve your soup hot, topped with fresh chives. Enjoy this comforting dish! To make the best One Pot Creamy Broccoli Cheddar Soup, focus on the cooking and blending steps. Start by sautéing the onion and garlic until they become soft. This adds a great flavor base. After adding the broccoli and potato, let the soup simmer. This helps to soften the veggies. For blending, I recommend using an immersion blender. It makes life easier since you blend right in the pot. If you don’t have one, a regular blender works too. Just be careful to blend in small batches. Hot soup can spill easily, so let it cool slightly before blending. Presentation matters! Serve your soup in warm bowls. Add a sprinkle of extra cheese and a few chives. This adds color and looks inviting. Pair your soup with crusty bread. It’s perfect for dipping. The bread adds a nice crunch and complements the creamy soup. You can also serve a side salad for a fresh touch. Enjoy your meal! {{image_2}} You can make this soup fit your needs. For a dairy-free version, use coconut milk instead of heavy cream. This gives the soup a light, sweet flavor. Coconut milk also keeps the soup rich and creamy. If you need gluten-free options, check your vegetable broth. Most brands are gluten-free, but it's good to read the label. You can also skip the potato for a lower-carb soup. The broccoli still gives a nice texture. Want to spice things up? Add a pinch of cayenne pepper or paprika. These spices add warmth and depth to the soup. You can also mix in other veggies like carrots or spinach for extra nutrition. If you want to change the cheese, try using gouda or Monterey Jack. These cheeses melt well and give a different taste. You can even use vegan cheese for a plant-based option. The fun is in playing with the flavors! To keep your soup fresh, store it in an airtight container. This helps prevent odors and keeps the soup tasty. You can refrigerate the soup for up to three days. If you want to save some for later, freeze it in a freezer-safe container. It will last for about three months in the freezer. When you want to enjoy it again, just thaw it in the fridge overnight. When reheating the soup, do it slowly on low heat. This keeps it creamy and prevents it from separating. Stir often to mix the ingredients well. If the soup seems too thick, add a splash of vegetable broth or water to thin it out. Heat until it is warm but not boiling. Enjoy your delicious, creamy soup! How can I make this soup vegan? You can make this soup vegan by swapping heavy cream for coconut milk. Use vegetable broth and skip the cheese. You can add nutritional yeast for a cheesy flavor. Can I use frozen broccoli instead of fresh? Yes, you can use frozen broccoli. Just add it to the pot when you would add fresh broccoli. Frozen broccoli cooks faster, so check it after about 10 minutes. What can I substitute for heavy cream? You can use coconut milk for a dairy-free option. Almond milk or cashew cream also works, but it may change the flavor a bit. 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 the cheese and cream. Cook on low for 6-8 hours. Blend and then stir in the cheese and cream at the end. This soup recipe uses fresh ingredients like broccoli, onion, and cheese. You can follow the step-by-step process to create a creamy and tasty dish. Remember to use a large pot and the right tools for blending. You can also modify the recipe for dietary needs or enhance flavors with spices. Store leftovers properly to keep them fresh. With these tips and tricks, you’ll master this soup. Enjoy your cooking and share it with others. Your kitchen will be filled with warmth and flavor!

One Pot Creamy Broccoli Cheddar Soup

Warm up your dinner nights with this delightful One Pot Creamy Broccoli Cheddar Soup! This easy recipe combines fresh broccoli, creamy cheddar, and a hint of Dijon for a comforting meal that's ready in just 30 minutes. Perfect for chilly days or a cozy family dinner, you'll love the quick prep and clean-up. Click through to explore the full recipe and enjoy a bowl of creamy goodness tonight!
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

4 cups fresh broccoli florets

4 cups vegetable broth

1 medium potato, peeled and diced

1 cup heavy cream or coconut milk for a dairy-free option

2 cups shredded sharp cheddar cheese

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh chives for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Add the minced garlic and cook for an additional minute until fragrant.

      Stir in the broccoli florets and diced potato, followed by the vegetable broth. Bring the mixture to a boil then reduce the heat to simmer. Cover and cook for about 15-20 minutes until the broccoli and potato are tender.

        Once cooked, use an immersion blender to blend the soup until smooth. (If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.)

          Stir in the heavy cream (or coconut milk), shredded cheddar cheese, and Dijon mustard. Mix until the cheese is completely melted and the soup is creamy.

            Season with salt and pepper to taste.

              Serve hot, garnished with freshly chopped chives.

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

                  - Presentation Tips: Serve in warm bowls and sprinkle with extra shredded cheese and a few chives for a vibrant presentation. Consider adding a slice of crusty bread on the side for dipping.

                    WANT TO SAVE THIS RECIPE?

                    Leave a Comment

                    Recipe Rating