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- 4 cups fresh broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups milk (whole or your choice) - 1 cup shredded sharp cheddar cheese - 1/2 cup cream cheese, softened - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: Croutons and fresh parsley for garnish You can swap fresh broccoli for frozen broccoli. Just reduce cooking time. If you need a dairy-free option, use almond milk and dairy-free cheese. For a lighter soup, choose low-fat milk and cream cheese. You can also replace olive oil with coconut oil for a different flavor. Each serving has about 250 calories. It has 12 grams of fat and 10 grams of protein. You get 20 grams of carbs and 3 grams of fiber. This soup provides vitamins A and C, which are great for your health. {{ingredient_image_1}} 1. Gather your ingredients: - 4 cups fresh broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups milk - 1 cup shredded sharp cheddar cheese - 1/2 cup cream cheese - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - Salt and pepper 2. Chop the onion and mince the garlic. This helps to release their flavors. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion. Sauté it until it looks soft, about 5 minutes. 3. Stir in the minced garlic and cook for 1 more minute. This adds a nice aroma. 4. Add the broccoli florets and pour in the vegetable broth. 5. Bring the mix to a boil. Then reduce the heat to a simmer. 6. Cover and let it cook for 10 to 15 minutes until the broccoli is tender. 7. Use an immersion blender to blend the soup until smooth. If you don’t have one, use a countertop blender. 8. Pour the blended soup back into the pot. Add the milk, cream cheese, and Dijon mustard. Stir until smooth. 9. Gradually mix in the shredded cheddar cheese until it melts. 10. Add salt and pepper to taste. If the soup is thick, add more milk or broth. 11. Serve the soup hot. Add croutons and fresh parsley for extra flavor. - Hold the immersion blender at a slight angle to the pot. - Blend in short bursts for even texture. - Keep the blender submerged to avoid splatters. - If the soup is too hot, let it cool slightly to prevent burns. To make this soup super creamy, use full-fat milk and cream cheese. These ingredients blend well for a rich taste. When you blend the soup, make sure to puree it smoothly. This helps mix all the flavors and creates a velvety feel. If it’s too thick, add a bit more milk or broth until it’s just right. Seasoning is key to a tasty soup. Start with salt and pepper to build a base. Then, add one teaspoon of Dijon mustard for a nice kick. Don’t skip the garlic and onion, as they add great depth. You can also sprinkle in some garlic powder or crushed red pepper for extra zing. Always taste the soup before serving and adjust the seasonings as needed. If you have leftover soup, store it in an airtight container. It keeps well in the fridge for up to three days. To reheat, warm it slowly on the stove over low heat. Stir often to keep it creamy. If you decide to freeze it, use freezer-safe bags. The soup can stay fresh for up to three months. Just remember to thaw it in the fridge before reheating. Pro Tips Freshness Matters: Use fresh broccoli florets for the best flavor and texture in your soup. Frozen broccoli can work in a pinch but may alter the final taste. Cheese Choice: Opt for sharp cheddar cheese for a more robust flavor. Feel free to experiment with other cheeses like Gruyère or Fontina for a unique twist. Blending Technique: For an ultra-smooth texture, ensure your immersion blender is fully submerged in the soup before blending to avoid splatters. Seasoning Balance: Taste your soup after adding salt and pepper. Adjust the seasoning gradually to enhance the flavors without overpowering the cheese. {{image_2}} You can make this soup even better by adding meats or extra veggies. Try diced cooked chicken or turkey for protein. For a heartier soup, add cooked bacon bits or sausage. You can also toss in vegetables like carrots, spinach, or peas. These add color and nutrients, making your soup more fun. To make this soup vegan or dairy-free, replace the milk with plant-based options. Almond, soy, or oat milk work well. Use vegan cream cheese and cheese instead of regular dairy. This keeps the creamy texture and flavor without animal products. You can still enjoy a delicious bowl of soup this way. If you want a low-carb version, swap out the milk for unsweetened almond milk. Use cauliflower instead of broccoli for a lighter base. You can also skip the cream cheese and use nutritional yeast. This adds a cheesy flavor without the carbs. Enjoy a tasty, low-carb soup that fits your diet! This creamy broccoli cheddar soup pairs well with many sides. My favorite is crusty bread. A nice sourdough or a warm baguette works great. You can dip the bread right into the soup. A fresh garden salad also makes a nice side. Try greens with a light vinaigrette. The crunch of the salad balances the soup's creaminess. Garnishing can make your soup look fancy and fun. I suggest adding croutons for crunch. They add texture and flavor. Fresh parsley is an easy way to brighten the soup. Chop it finely and sprinkle it on top. You can also add a swirl of cream for an elegant touch. For a bit of spice, try a dash of cayenne pepper. If you are short on time, meal prep is key. This soup stores well in the fridge. Make a big batch and keep it for busy days. Pour the soup into containers and refrigerate. You can heat it up quickly on a busy night. It also freezes well. Just make sure to leave space in the container for expansion. This way, you can enjoy it anytime! To add heat, try these easy steps: - Add red pepper flakes to the pot while cooking. - Mix in diced jalapeños for a fresh kick. - Use pepper jack cheese instead of cheddar. - Stir in a splash of hot sauce before serving. These options let you control the heat. You can make it mild or fiery! Yes, you can freeze this soup. Here’s how: - Let the soup cool completely before freezing. - Use airtight containers or freezer bags to store it. - Freeze for up to three months for best taste. To reheat, thaw overnight in the fridge. Warm it on the stove, stirring well. You may need to add a splash of milk for creaminess. If you want a substitute for vegetable broth, try these: - Chicken broth for a meaty flavor. - Water with added seasonings for a quick fix. - Homemade broth from leftover veggies. These options will keep the soup tasty and rich. Feel free to experiment with flavors you love! You learned about the key ingredients, steps, and tips for a great soup. We explored variations to fit diets and preferences. You also discovered serving ideas and answers to common questions. My final thoughts: Cooking should be fun and easy. With these tips, you can make a creamy, delicious soup. Enjoy your cooking and share your creations!

Velvety Broccoli Cheddar Bliss

A creamy and delicious broccoli cheddar soup that is perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup cream cheese, softened
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 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 until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the broccoli florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10-15 minutes until the broccoli is tender.
  • Use an immersion blender to puree the soup until smooth. (If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.)
  • Return the pureed soup to the pot and stir in the milk, softened cream cheese, and Dijon mustard. Mix well until the cream cheese is fully melted and incorporated.
  • Gradually add the shredded cheddar cheese, stirring continuously until melted and creamy.
  • Season with salt and pepper to taste. If the soup is too thick, adjust the consistency with more milk or broth.
  • Serve hot, garnished with croutons and fresh parsley if desired.

Notes

For a thicker soup, add less broth. Garnish with croutons and parsley for extra flavor.
Keyword broccoli, cheddar, soup, vegetarian