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To make creamy broccoli cheddar soup, gather these items: - 4 cups fresh broccoli florets - 1 medium potato, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon paprika (optional) - Fresh chives for garnish (optional) You can switch some ingredients if needed. For broccoli, you can use cauliflower. Instead of heavy cream, try coconut milk for a lighter option. If you want a dairy-free soup, a plant-based cheese works well. For the broth, chicken broth gives a richer taste, but vegetable broth keeps it vegan. Use sweet potato instead of regular potato for a different flavor. This soup is a great source of vitamins and minerals. Each serving has about: - Calories: 350 - Protein: 10g - Fat: 25g - Carbohydrates: 30g - Fiber: 4g - Sodium: 700mg The heavy cream and cheese add richness, while broccoli provides fiber and vitamins. You can lighten it by reducing the cheese or cream. For the full recipe, check the earlier section! To start, gather your ingredients. You’ll need fresh broccoli, a potato, an onion, garlic, vegetable broth, heavy cream, sharp cheddar cheese, olive oil, salt, and pepper. I like to chop everything before I cook. This makes the process smooth and easy. Dice the potato and chop the onion and garlic. Rinse the broccoli florets well and set them aside. Now, grab a large pot and heat the olive oil over medium heat. When the oil is hot, add the chopped onion. Sauté it for about five minutes until it turns soft and clear. Then, add the minced garlic. Stir it for one minute until it smells great. Next, toss in the diced potato and broccoli florets. Cook them for three to four minutes to soften a bit. Pour in the vegetable broth and bring it to a boil. Once it boils, reduce the heat and let it simmer. This should take about fifteen to twenty minutes. You want the broccoli and potatoes to be tender. After that, take the pot off the heat. Now, use an immersion blender to blend the soup until it's smooth. If you don’t have one, you can blend it in a regular blender in batches. When it’s all blended, return it to the pot. Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese melts. Finally, season with salt, pepper, and paprika if you like. Heat the soup gently but don’t let it boil. When blending, be careful. If you blend too fast, hot soup can splatter. Take your time and blend in small amounts. If using a blender, fill it halfway to avoid spills. After blending, if the soup seems too thick, add a little more broth or cream. This will help reach your desired consistency. Enjoy your creamy broccoli cheddar soup! For the complete recipe, check out the Full Recipe. To make your soup pop, try adding a pinch of nutmeg. This spice adds warmth and depth. You can also use low-sodium broth for a cleaner taste. For a touch of zest, squeeze in some lemon juice just before serving. Fresh herbs like thyme or basil can brighten the soup too. One common mistake is overcooking the broccoli. Cook it just until tender; then blend. This keeps the vibrant color and fresh taste. Also, avoid boiling the soup after adding the cheese. High heat can make the cheese grainy, ruining the creamy texture. Lastly, don't skip seasoning! Taste as you go to get it just right. For the ultimate creaminess, use heavy cream and good-quality cheese. Shred your cheese yourself; pre-shredded cheese often has additives that can affect texture. Blend the soup until it’s smooth, but leave a few chunks for texture. Lastly, if the soup is too thick, add more broth slowly until it reaches your desired creaminess. For the full recipe, check out the Creamy Broccoli Cheddar Bliss above. {{image_2}} You can boost the soup's nutrition by adding protein. Chicken or turkey works great. Just cook it in the pot with the onions. You can also use cooked bacon or ham for a savory touch. For a vegetarian option, try adding chickpeas or white beans. They add protein and texture. If you need a dairy-free soup, swap the cream and cheese. Use coconut milk for a creamy base. Try nutritional yeast for cheesy flavor without dairy. You can also use cashew cream for richness. Blend soaked cashews with water until smooth. It gives a nice taste and texture. Mix in seasonal veggies for extra flavor and nutrition. In spring, consider peas or asparagus. They add a fresh taste. In the fall, try adding sweet potatoes or squash. They make the soup heartier and sweeter. Feel free to experiment with any veggies you enjoy. This is your soup, so make it yours! For the full recipe, check out the details above. After enjoying your soup, let it cool. Then, transfer it to an airtight container. This helps keep the soup fresh for up to three days in the fridge. Make sure to label the container with the date. This will help you track how long it’s been stored. You can freeze Creamy Broccoli Cheddar Soup for later. Just pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It will stay good for about three months in the freezer. When you freeze it, remember to label it too. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium-low heat, stirring often. If using a microwave, place the soup in a microwave-safe bowl. Heat it in short intervals, stirring in between. This way, it heats evenly. Aim for a warm and creamy texture, but don’t let it boil. Enjoy your soup just like it was fresh! For the complete recipe, visit the Full Recipe section. Yes, you can make this soup ahead of time. I often prepare it a day in advance. After cooking, let the soup cool completely. Store it in an airtight container in the fridge. This soup stays fresh for about three days. When you are ready to eat, just reheat it on the stove. Stir it often to keep it smooth. To thicken the soup, you have a few easy options. First, you can add more potato. This adds creaminess as it cooks. Another method is to blend a portion of the soup back in. Use an immersion blender for a smooth texture. If you prefer, you can mix in cornstarch. Just combine one tablespoon of cornstarch with cold water. Stir it into the soup and heat it until it thickens. This soup pairs well with many sides. I love to serve it with crusty bread or a fresh salad. Grilled cheese sandwiches are a classic choice, too. You can also add crackers for a crunchy touch. For a special treat, serve it with a light wine. This makes a great meal for any day. Check the Full Recipe for more ideas! This blog post covered how to make Creamy Broccoli Cheddar Soup. We started with the key ingredients and their substitutes. You learned the steps to prepare, cook, and blend the soup. I shared tips to enhance flavor and avoid common mistakes. We explored variations, including protein options and dairy-free alternatives. Finally, I provided storage tips for leftovers. Making this soup is simple and fun. Enjoy creating it your way! Your kitchen will smell great, and the taste will please everyone.

Creamy Broccoli Cheddar Soup

Indulge in the comforting delight of Creamy Broccoli Cheddar Bliss! This rich and velvety soup features fresh broccoli, sharp cheddar cheese, and a hint of garlic for a flavor that warms the soul. Perfect for quick weeknight meals or cozy weekends, it’s easy to make and utterly delicious. Ready to elevate your soup game?
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Ingredients
  

4 cups fresh broccoli florets

1 medium potato, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon paprika (optional)

Fresh chives for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.

    Add the minced garlic to the pot and sauté for an additional 1 minute until fragrant.

      Stir in the diced potato and broccoli florets, cooking for another 3-4 minutes.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for about 15-20 minutes, or until the broccoli and potatoes are tender.

          Remove the pot from the heat and use an immersion blender to blend the soup until smooth. (Alternatively, you can transfer it to a blender in batches.)

            Return the blended soup to the pot and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.

              Season with salt, pepper, and paprika (if using) to taste. Heat the soup gently over low heat until warmed through, but do not let it boil.

                Serve hot, garnished with fresh chives if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6