Creamy Broccoli Cheddar Bliss

$- Broccoli and Carrots You need 2 cups of fresh broccoli florets. Broccoli adds a nice crunch and flavor. Use 1 cup of diced carrots for sweetness and color. Both vegetables make this soup hearty and healthy. - Aromatics: Onion and Garlic One small onion, chopped, gives a base of flavor. Two cloves of minced garlic add depth. These two work together to create a fragrant aroma. - Broth and Cream Use 4 cups of vegetable broth. This makes the soup rich and savory. Add 1 cup of heavy cream for creaminess. It helps create that smooth texture. - Cheese Selection The star of the show is 2 cups of sharp cheddar cheese, shredded. It melts well and gives a bold taste. You can experiment with other cheeses, but cheddar is classic. - Croutons Croutons add crunch to your warm soup. You can buy them or make your own for a fresh touch. - Fresh Herbs Fresh parsley is a great choice for garnish. It adds color and a hint of freshness. You can also use chives or thyme for added flavor. {{ingredient_image_1}} First, heat one tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add one small chopped onion. Sauté the onion for about 3 to 4 minutes until it turns translucent. This step builds a great flavor base. Next, add two minced cloves of garlic and one cup of diced carrots. Sauté these for another 2 to 3 minutes. You want the carrots to soften a bit but not lose their color. Now, stir in two cups of broccoli florets. Add four cups of vegetable broth and one teaspoon of dried thyme. Bring the mixture to a boil, then reduce the heat to let it simmer. Cook for about 15 minutes or until the broccoli is tender. This step allows the flavors to blend beautifully. Once the veggies are soft, it’s time to blend. If you have an immersion blender, use it directly in the pot. Blend until the soup reaches your desired creaminess. If you don't have one, carefully transfer the soup to a regular blender in batches. Blend until smooth, then return it to the pot. Now, turn the heat to low and stir in one cup of heavy cream. Mix well until combined. Slowly add two cups of shredded sharp cheddar cheese, a little at a time. Stir continuously until the cheese melts and the soup becomes creamy. Season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable broth until it's just right. Serve hot and enjoy! To make your soup creamy, start with vegetable broth. It adds depth without overpowering. Use a mix of broth and cream for balance. When you add heavy cream, do it slowly. Stir constantly to blend it in well. This prevents curdling and promotes a smooth texture. For cheese melting, always use shredded cheddar. It melts better than block cheese. Add cheese slowly while stirring. This helps it melt evenly and creates that rich, creamy feel you want. Fresh herbs can boost your soup's taste. Try adding parsley or thyme for a fresh twist. You can mix in some spinach or kale too. These greens add color and nutrients. When it comes to cheese, don’t just stick to cheddar. You can mix in Gruyère or Monterey Jack. Each cheese adds a unique flavor that makes your soup stand out. If you want to prepare your soup early, you can do that! Just store it in the fridge. When you reheat, do it slowly over low heat. Stir often to keep it from sticking. If it thickens too much, add a splash of broth. For freezing, let the soup cool first. Use airtight containers for storage. It can last up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. This keeps the flavors intact. Pro Tips Freshness Counts: Always use fresh broccoli for the best flavor and texture. Frozen broccoli can be used, but it may alter the final taste. Cheese Choices: For a richer flavor, consider mixing different types of cheese, such as Gruyère or Monterey Jack, with the cheddar. Texture Control: Adjust the creaminess of your soup by blending to your desired texture—smooth or chunky, it's up to you! Seasoning Tips: Taste as you go! Adjust salt and pepper to your preference, and consider adding a squeeze of lemon juice for brightness. {{image_2}} You can make this soup vegetarian by swapping chicken broth for vegetable broth. This change keeps all the flavor while making it plant-based. You can also add more vegetables like peas or bell peppers. These veggies add color and nutrients. For a low-carb option, swap the heavy cream with pureed cauliflower. This gives a creamy feel without the carbs. Also, consider using alternative cheeses like mozzarella or a dairy-free option. These changes keep it light and tasty. If you love heat, add red pepper flakes while cooking. This gives the soup a nice kick. For an even spicier version, infuse the soup with jalapeños. Just chop them finely and add them early in the cooking. This twist makes the soup exciting and full of flavor. How Long It Lasts After cooking, your broccoli cheddar soup will stay fresh in the fridge for about 3 to 5 days. Make sure to check for any off smells or changes in color before using. Storing in Airtight Containers To keep your soup fresh, place it in airtight containers. These containers help keep moisture in and bacteria out. Label the containers with the date so you can track how long they have been stored. Best Practices for Freezing You can freeze broccoli cheddar soup for up to 3 months. Allow the soup to cool completely before freezing. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Thawing and Reheating Directions To thaw your soup, move it from the freezer to the fridge overnight. For quick thawing, place the bag in cold water. When ready to eat, reheat on the stove over low heat. Stir often to prevent sticking. If it’s too thick, add a splash of broth or water to reach your desired texture. I recommend using sharp cheddar cheese for the best flavor. Its rich taste adds depth. You can also mix in some mild cheddar for creaminess. Other great options include Gruyère or Monterey Jack for a twist. Experiment with these cheeses to find your favorite blend. Yes, you can prep this soup ahead of time. Make the soup, then cool it down. Store it in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove. You can also freeze the soup for up to three months. Just remember to leave some space in the container for expansion. There are several ways to thicken this soup. You can add a slurry of cornstarch and water. Mix one tablespoon of cornstarch with two tablespoons of cold water, then stir it in the soup. Another option is to add more cheese, which melts and thickens the soup. You can also use pureed potatoes or cauliflower for a healthy twist. Broccoli Cheddar Soup has some healthy benefits. Broccoli is rich in vitamins C and K. It also contains fiber, which is good for digestion. However, the heavy cream and cheese add fat and calories. To make it healthier, use low-fat cheese and less cream. You can still enjoy a creamy texture while keeping the soup nutritious. This article covered how to make delicious broccoli cheddar soup. You learned about key ingredients, like fresh broccoli, carrots, and cheese. I shared steps to sauté the base and blend the soup for creaminess. Tips helped perfect flavor and texture. Variations offer exciting twists, making this dish fit your needs. Remember, store soup properly to enjoy later. With these insights, you can create a warm, tasty meal that everyone will love. Enjoy your cooking adventures!$

Creamy Broccoli Cheddar Bliss

A rich and creamy soup featuring broccoli and sharp cheddar cheese.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups broccoli florets
1 cup carrots, diced
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 tablespoon olive oil
1 teaspoon dried thyme
to taste salt and pepper
optional croutons and fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and diced carrots to the pot. Sauté for another 2-3 minutes until the carrots are slightly softened.
Stir in the broccoli florets, vegetable broth, and dried thyme. Bring to a boil, then reduce heat and let simmer for about 15 minutes, or until the broccoli is tender.
Once the vegetables are soft, use an immersion blender to blend the soup until it reaches your desired level of creaminess. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and purée.
After blending, return the soup to low heat. Stir in the heavy cream and mix well. Slowly add the cheddar cheese, a little at a time, stirring continuously until melted and creamy.
Season with salt and pepper to taste. If the soup is too thick, you can add a bit more vegetable broth to reach your preferred consistency.
Serve hot, garnishing with croutons and a sprinkle of fresh parsley if desired.

Notes

Add more vegetable broth if the soup is too thick.

Keyword broccoli, cheddar, creamy, soup