Creamy Cheddar Broccoli Delight

$- 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups sharp cheddar cheese, freshly shredded - 1 cup heavy cream or coconut cream To make a creamy cheddar broccoli soup, you need fresh broccoli. The florets add great color and taste. You also need onion and garlic for depth. They build a nice base flavor. Vegetable broth brings everything together. It adds warmth and richness to the soup. Sharp cheddar cheese gives the soup its iconic taste. Shredded cheese melts well, making it gooey and delicious. For creaminess, use heavy cream or coconut cream if you prefer a vegan option. Coconut cream keeps it rich while being dairy-free. - Optional garnishes like croutons - Possible substitutes for cream and cheese For added crunch, consider garnishing with croutons. They give a nice texture contrast. If you're out of cream, you can use milk or a plant-based milk. Instead of cheddar, try a different cheese like gouda or mozzarella for a twist. These options can change the soup's flavor while keeping it creamy. {{ingredient_image_2}} 1. Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. 2. Add the finely diced onion and sauté for about 3-4 minutes. The onion should turn tender and translucent. 3. Stir in 2 cloves of minced garlic. Cook for 1 more minute until fragrant. Watch closely so the garlic doesn’t burn. 4. Pour in 4 cups of vegetable broth, bringing it to a gentle boil. 5. Once boiling, toss in 4 cups of fresh broccoli florets. Cook for 10-12 minutes. The broccoli should be bright and tender but not mushy. 1. Remove the pot from heat once the broccoli is ready. 2. Use an immersion blender to puree the soup to your liking. If you don’t have one, transfer the soup to a countertop blender in batches. Be careful to avoid splatters. 3. After blending, return the soup to the pot if you used a blender. 4. Stir in 1 cup of heavy cream or coconut cream until smooth. 5. Gradually add 2 cups of freshly shredded sharp cheddar cheese. Stir continuously until it melts, making the soup velvety. 1. Mix in 1 teaspoon of mustard powder and 1/2 teaspoon of freshly ground black pepper. 2. Adjust salt to taste. 3. Let the soup simmer gently for 5 minutes, stirring often. This helps blend the flavors. 4. Remove the pot from heat and let it cool slightly before serving. This creamy cheddar broccoli soup will warm your heart and fill your belly with joy! To make your soup smooth and creamy, blend it well. Use an immersion blender for easy mixing. If you prefer some chunks, blend only half the soup and mix it back in. Prevent burnt garlic by adding it after the onion has softened. Cook it for just one minute until fragrant. Keep an eye on it, as garlic can burn quickly. For a fun way to serve your soup, use warmed bowls. Add a sprinkle of shredded cheese on top and a few croutons for crunch. Fresh herbs like parsley or chives can add color and flavor. Pair this soup with a simple salad or crusty bread. These sides work well to balance the creamy texture of the soup. Pro Tips Freshness Matters: Always use fresh broccoli for the best flavor and vibrant color. Check for firm florets without yellowing to ensure quality. Cheese Selection: Opt for sharp cheddar cheese to enhance the creaminess and richness of the soup. Aged varieties can add an extra depth of flavor. Blending Technique: For a smoother texture, blend the soup while it's hot. If using a countertop blender, allow it to cool slightly and blend in small batches to prevent splatters. Herb Infusion: Enhance the flavor profile by adding fresh herbs like thyme or basil during the simmering process. This will impart an aromatic quality to your soup. {{image_4}} You can easily modify this soup to fit different diets. For a vegan version, swap heavy cream for coconut cream. This swap still gives you a rich taste. You can also use nutritional yeast instead of cheese for added flavor. It adds a cheesy touch without any dairy. If you need a low-sodium option, choose low-sodium vegetable broth. This keeps the flavor but lowers the salt. You can also skip the added salt and use herbs for taste. Fresh herbs can add a bright note without any extra sodium. You can make your soup even more tasty by adding herbs and spices. A pinch of thyme or rosemary can boost the taste. You might also try adding a dash of cayenne pepper for a little heat. This small change can make your soup zing. Consider adding more veggies for extra nutrition. Carrots or spinach can mix well with the broccoli. Just chop them small and add them when cooking the broth. They will cook down and blend nicely into the soup. To store leftover soup, let it cool first. Pour it into a container that seals well. Glass or plastic containers work great. If you want to freeze the soup, use freezer-safe containers. Leave a little space at the top for the soup to expand. This helps to prevent spills. To reheat your soup, the best method is on the stove. Pour the soup into a pot and heat on low. Stir often to keep it smooth. Avoid boiling the soup, as that can change the texture. If you are in a hurry, you can use the microwave. Heat in 30-second intervals, stirring between each one. For stovetop reheating, aim for about 10 minutes. In the microwave, it usually takes about 3 to 5 minutes. Always check the soup’s temperature before serving. Enjoy your creamy cheddar broccoli soup! Can I make cheddar broccoli soup ahead of time? Yes, you can make cheddar broccoli soup ahead of time. It tastes even better after resting. Just store it in the fridge for up to three days. When you’re ready to eat, reheat it gently on the stove. Add a splash of broth or cream if it gets too thick. What can I use instead of heavy cream? You can use coconut cream for a vegan option. Almond milk or cashew cream works too, but they might change the flavor a bit. If you want a lower-fat choice, use whole milk. Just keep in mind that the soup may not be as rich. Health benefits of broccoli Broccoli is a superfood packed with vitamins. It has lots of vitamin C, which helps your immune system. Broccoli also has fiber, which is good for digestion. Eating it can lower your risk of chronic diseases. It’s a great choice for any meal. Caloric breakdown of the soup One serving of cheddar broccoli soup has about 300 calories. This can vary based on the cream and cheese you use. The soup is rich and filling, so it works well as a meal. Pair it with a salad for a balanced plate. This blog post outlined a delicious cheddar broccoli soup recipe. We discussed essential and optional ingredients and how to prepare them. You learned the steps for blending and finishing your soup, plus tips for great texture. We also looked at variations for different diets and how to store leftovers properly. In the end, enjoy this tasty soup that fits many needs. Get creative and make it your own!$

Creamy Cheddar Broccoli Delight

A rich and creamy soup featuring fresh broccoli and sharp cheddar cheese, perfect for a comforting meal.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 cups fresh broccoli florets
1 medium onion, finely diced
2 cloves garlic, minced
4 cups vegetable broth
2 cups sharp cheddar cheese, freshly shredded
1 cup heavy cream or coconut cream
2 tablespoons extra-virgin olive oil
1 teaspoon mustard powder
0.5 teaspoon freshly ground black pepper
to taste salt
optional croutons for garnish

Instructions

In a large pot, heat the extra-virgin olive oil over medium heat. Once the oil is shimmering, add the finely diced onion. Sauté the onion for about 3-4 minutes, or until it becomes tender and translucent.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant and aromatic. Be careful not to let the garlic burn.
Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, add the fresh broccoli florets. Cook for 10-12 minutes, or until the broccoli is vibrant and tender but not mushy.
Carefully remove the pot from heat. Using an immersion blender, puree the soup to your preferred consistency, whether smooth and creamy or with a bit of texture. If you don’t have an immersion blender, transfer the soup in manageable batches to a countertop blender, blending carefully to avoid splatters.
Once pureed, return the soup to the pot if using a blender. Stir in the heavy cream (or coconut cream) until well incorporated and smooth.
Gradually sprinkle in the freshly shredded cheddar cheese, stirring continuously until it fully melts and is incorporated, creating a velvety texture.
Mix in the mustard powder and ground black pepper, adjusting salt to taste. Allow the soup to simmer gently for an additional 5 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
Remove the pot from heat and allow the soup to cool for a few minutes before ladling into bowls.

Notes

For an inviting finish, top with croutons and extra shredded cheese.

Keyword broccoli, cheddar, creamy, soup, vegetarian