Creamy Broccoli Cheddar Bliss

$To make a great broccoli cheddar soup, you need a few key items: - 2 tablespoons butter - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups broccoli florets - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 1 teaspoon Dijon mustard - Salt and pepper to taste These ingredients form a rich base for your soup. The butter and onions create a lovely flavor. Garlic adds a nice aroma, and broccoli gives it color and health. The broth keeps it light, while cream and cheese make it creamy and cheesy. You can add these items for extra flavor: - 1/4 teaspoon nutmeg (optional) - 2 tablespoons flour (for thickening) - Croutons for garnish (optional) Nutmeg adds warmth and a hint of spice. If you want a thicker soup, use flour. Croutons bring a nice crunch on top! Having the right tools makes cooking easier: - A large pot for cooking - An immersion blender for smoothness - A small bowl for mixing flour and water Using these tools will help you create a smooth, creamy soup with ease. A large pot lets you cook all your ingredients together. The immersion blender makes blending a breeze. {{ingredient_image_1}} Start by melting 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes. You want the onion to be soft and clear. Next, stir in 2 cloves of minced garlic and cook for 1 more minute. The smell will be amazing! Now, add 3 cups of broccoli florets and 4 cups of vegetable broth. Bring this mixture to a boil, then lower the heat. Let it simmer for 15 to 20 minutes until the broccoli is tender. After the broccoli is cooked, it's time to blend. You can use an immersion blender right in the pot. Blend until the soup is smooth. If you don’t have one, pour the soup into a blender in batches. Just be careful not to burn yourself! Once blended, it’s time to thicken the soup. Mix 2 tablespoons of flour with a tablespoon of water to make a smooth paste. Stir this into the soup. Now, stir in 1 cup of heavy cream, 1 teaspoon of Dijon mustard, and a pinch of nutmeg if you like. Let it cook for another 5 minutes on low heat. Gradually add 2 cups of grated sharp cheddar cheese, stirring until it melts. Taste your soup and add salt and pepper as needed. When ready to serve, ladle the soup into bowls. If you want, top with croutons for a nice crunch. Enjoy your creamy broccoli cheddar bliss! To make the best broccoli cheddar soup, keep these tips in mind: - Use fresh broccoli: Fresh florets give better taste and texture. - Sauté the onions well: Cook until they are just clear to enhance flavors. - Blend until smooth: A smooth soup feels creamy and delightful. - Add cheese slowly: Stir in the cheese gradually for a smooth melt. - Taste as you go: Adjust salt, pepper, and mustard to your liking. Here are some common mistakes that can ruin your soup: - Overcooking the broccoli: This can make it mushy and dull. - Skipping the blending step: A chunky soup misses that creamy texture. - Using low-quality cheese: Cheap cheese may not melt well. - Not seasoning enough: Seasoning boosts the soup's overall flavor. - Adding flour too quickly: Mix flour with water before adding to avoid lumps. Garnishes can elevate your soup's look and taste: - Croutons: Add crunch and texture to each spoonful. - Extra cheese: A sprinkle of cheddar on top adds richness. - Chopped herbs: Fresh parsley or chives bring color and brightness. - A swirl of cream: Drizzle cream for a nice visual touch. - Red pepper flakes: For a hint of spice, add just a pinch on top. Pro Tips Use Fresh Broccoli: Fresh broccoli not only tastes better but also retains more nutrients than frozen. Look for bright green florets without yellowing for the best results. Blend for Texture: For a smoother soup, use an immersion blender directly in the pot. If you prefer some texture, blend only half of the soup and leave the rest chunky. Cheese Selection: While sharp cheddar is traditional, consider mixing in other cheeses like Gruyère or Monterey Jack for a unique flavor profile. Season Gradually: Always taste your soup as you season. Start with a little salt and pepper, then adjust based on your preference to avoid over-seasoning. {{image_2}} To make a vegan version of broccoli cheddar soup, swap the heavy cream and cheese. Use coconut milk or cashew cream for creaminess. Nutritional yeast adds a cheesy flavor without dairy. You can also use a blend of plant-based cheeses. They melt well and taste great. This version keeps all the comfort while being plant-based. Want to boost the protein? Add cooked chickpeas or white beans. These will blend well with the soup. You can also stir in cooked quinoa for a hearty touch. If you prefer, use shredded rotisserie chicken for a meaty version. Each option makes the soup more filling and nutritious. Add a kick to your broccoli cheddar soup! Consider stirring in some red pepper flakes or paprika. This adds warmth without overpowering the flavor. For a zesty twist, squeeze in some fresh lemon juice. You can also mix in fresh herbs like thyme or parsley for added freshness. These small changes can elevate your soup game! You can store leftover broccoli cheddar soup in an airtight container. Keep it in the fridge for up to three days. Make sure to let the soup cool before sealing the container. This helps keep the soup fresh and tasty. When you want to eat it, just stir it well before heating. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. To reheat, use a pot on the stove over medium heat. Stir often to prevent sticking. If the soup is too thick, add a little broth or water to thin it. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between. Enjoy your creamy soup just like when it was fresh! Broccoli cheddar soup can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. When frozen, it can last up to 3 months. Just remember to thaw it in the fridge before reheating. Yes, you can make this soup ahead of time. It tastes even better the next day. Just cook it up, let it cool, and store it in the fridge. When you’re ready to eat, heat it on the stove or in the microwave. Stir it well to keep it smooth. If you need a substitute for heavy cream, try using half-and-half or whole milk mixed with a bit of butter. You can also use coconut milk for a dairy-free option. Just remember that these will change the taste and texture a bit. Adjust the seasonings as needed to keep it flavorful. In this blog post, I covered the key ingredients and steps to make broccoli cheddar soup. You learned about essential and optional ingredients, plus some recommended tools. I shared tips for making the soup perfect and common mistakes to avoid. Remember, you can also customize your soup with variations for different diets. Store your leftovers well to enjoy later. Overall, this soup is simple and delicious. You can impress your friends and family with this dish anytime.$

Creamy Broccoli Cheddar Bliss

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 350 kcal

Ingredients

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
3 cups broccoli florets
4 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
to taste salt and pepper
0.25 teaspoon nutmeg (optional)
2 tablespoons flour (for thickening)
as desired croutons for garnish

Instructions

In a large pot, melt the butter over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, until the broccoli is tender.
Using an immersion blender, carefully blend the soup until smooth. (You can also transfer it to a blender in batches if you don’t have an immersion blender.)
In a small bowl, mix the flour with a tablespoon of water to create a smooth paste, then add it to the soup to thicken.
Stir in the heavy cream, Dijon mustard, and nutmeg, and cook for another 5 minutes over low heat.
Gradually add the grated cheddar cheese, stirring until completely melted and the soup is creamy.
Season with salt and pepper to taste, adjusting the flavors as needed.
Serve hot, garnished with croutons if desired.

Notes

Optional croutons can be added for garnish.

Keyword broccoli, cheddar, creamy, soup