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- 2 tablespoons unsalted butter - 1 small onion, finely diced - 2 cloves garlic, minced - 4 cups broccoli florets (fresh or frozen) - 4 cups vegetable broth - 1 cup carrots, sliced - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 1 teaspoon Dijon mustard - Salt and freshly ground black pepper, to taste For my Broccoli Cheddar Soup, I find these ingredients essential. The unsalted butter starts the dish with a rich flavor. A small onion and two cloves of garlic add depth. Fresh or frozen broccoli makes it vibrant and healthy. I prefer using four cups of broccoli florets for a great texture. Next, we add four cups of vegetable broth. This gives the soup a warm base. I like to add one cup of sliced carrots for sweetness and color. To make it creamy, I stir in one cup of heavy cream. The star of the show is two cups of sharp cheddar cheese. This cheese melts beautifully and adds a rich taste. A teaspoon of Dijon mustard gives a subtle kick. Finally, I season with salt and freshly ground black pepper to balance the flavors. These ingredients come together to create a creamy and flavorful soup that warms the soul. {{ingredient_image_2}} Start by melting the butter in a large pot over medium heat. Once it melts, add the diced onion. Sauté the onion for about five minutes, stirring often. You want it to be soft and clear. Next, add the minced garlic to the pot. Sauté for one more minute. Be careful not to let it burn; we want a nice flavor. Now, it's time to add the broccoli florets and sliced carrots. Mix them well with the onion and garlic. They should be coated in that tasty butter. Pour in the vegetable broth and crank up the heat. Bring the mixture to a boil. Once it boils, lower the heat to let it simmer. Cook for about ten to fifteen minutes. You want the broccoli and carrots to be tender enough to poke with a fork. After the veggies are soft, grab your immersion blender. Blend the soup until it reaches the texture you like. If you want it creamy, blend it smooth. For a chunkier soup, blend just half of it. With the soup blended, stir in the heavy cream, Dijon mustard, and grated cheddar cheese. Mix it all together until the cheese melts. This makes the soup rich and creamy. Next, taste the soup. Now is the time to add salt and black pepper. Adjust the seasoning to match your taste. Serve the soup hot. Ladle it into bowls and add croutons on top for a nice crunch. Enjoy your delicious creation! To get the right texture in your soup, you can choose to blend it smooth or chunky. For a creamy finish, blend the soup completely until it feels velvety. If you like some texture, blend only half of it. This way, you keep some broccoli bits for a nice bite. Timing is key for tender veggies. Cook your broccoli and carrots for about 10 to 15 minutes. They should be fork-tender but not mushy. You want them to hold their shape and add a lovely mouthfeel. Adding the right seasonings can elevate your soup. Try a pinch of garlic powder or a sprinkle of paprika for warmth. Fresh herbs like thyme or parsley add a bright note. For toppings, croutons bring a great crunch. You can also add a sprinkle of extra cheese or a swirl of cream. These small touches make a big difference in flavor and presentation. Use a large pot for cooking the soup; it helps everything blend well. A pot of at least 4 quarts is great for this recipe. An immersion blender works wonders for blending your soup right in the pot. It's easy and saves time on cleanup. If you don’t have one, a regular blender will work too—just be careful with the hot soup! Pro Tips Use Fresh Broccoli: Fresh broccoli will give your soup a brighter flavor and better texture compared to frozen. Look for firm, vibrant green florets. Adjust Creaminess: For a lighter version, substitute half of the heavy cream with low-fat milk. This will still keep your soup creamy but reduce the calories. Enhance Flavor: Add a squeeze of fresh lemon juice just before serving to brighten the flavors and balance the richness of the cheese. Cheese Choice: Experiment with different types of cheese, such as Gruyere or a blend of cheeses, for a unique flavor profile in your creamy soup. {{image_4}} If you want a lighter soup, try dairy-free options. Coconut milk gives a nice creaminess without dairy. Nutritional yeast adds a cheesy flavor without the fat. You can also add more veggies. Spinach, kale, or cauliflower boost nutrition. These veggies blend well and add color to your soup. Want to spice things up? Add a pinch of cayenne for heat. Nutmeg gives a warm, cozy taste. You can also add protein to make your soup heartier. Cooked chicken or beans work well. They add texture and make the soup more filling. Cheddar soup can be more than one flavor. Try using smoked cheddar for a rich, smoky taste. Gouda brings a creamy, nutty flavor. Mixing different cheeses can make your soup unique. Each cheese adds its own twist, making every bowl special. After enjoying your soup, store leftovers in a container. I suggest using airtight glass containers. These keep the soup fresh and help avoid any strange smells. In the fridge, your soup stays tasty for about 3 to 4 days. Just make sure it cools to room temperature before sealing it up tight. Want to save your soup for later? You can freeze it! First, let the soup cool down. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can stay frozen for about 3 months. When you're ready to eat, thaw the soup in the fridge overnight. Heat it gently on the stove. Stir well to mix everything, as some ingredients may separate. Leftover soup can do more than just sit in the fridge. You can use it as a sauce over pasta. Just heat it up and mix it in! You can also pour some over baked potatoes for a tasty twist. If you want, add it to casseroles for extra flavor. Get creative and enjoy your soup in new ways! You can use several substitutes for heavy cream. Half-and-half gives a similar taste with less fat. Coconut milk adds a unique flavor, perfect for a dairy-free option. Silken tofu blended with a bit of water also works well. Each choice changes the taste slightly, so pick what you like best. Yes, you can! To make it in a slow cooker, start by sautéing the onion and garlic in a pan. Then, add all ingredients to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. Blend it when it's done, and stir in the cheese and cream. You can thicken your soup in a few ways. Adding more cheese helps create a rich texture. You can also mix in a cornstarch slurry. Just mix cornstarch and water, then stir it in while the soup simmers. Finally, blending more of the soup creates a thicker base. Yes, Broccoli Cheddar Soup can be gluten-free. Just ensure your vegetable broth does not contain gluten. Most brands offer gluten-free options. The rest of the ingredients, like cheese and vegetables, are naturally gluten-free. Many sides complement Broccoli Cheddar Soup. A fresh garden salad adds crispness. Grilled cheese sandwiches are a classic choice. You could also serve it with crusty bread for dipping. Try adding some roasted veggies for a colorful plate. Broccoli cheddar soup is a warm and comforting dish you can easily make. We covered essential ingredients, from butter and cheese to fresh broccoli. I shared step-by-step instructions for preparing, cooking, and blending. You learned tips for achieving the perfect texture and flavor enhancements. With simple variations and storage tips, you can enjoy this soup in many ways. Try new ingredients or make it your own. Enjoy your cooking and savor every spoonful!

Creamy Broccoli Cheddar Bliss

A rich and creamy soup made with broccoli, cheddar cheese, and a hint of Dijon mustard.
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
  

  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup carrots, sliced
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • to taste Salt and freshly ground black pepper
  • optional Croutons for topping

Instructions
 

  • In a large pot, melt the unsalted butter over medium heat. Once melted, add the finely diced onion, and sauté for about 5 minutes, or until the onion is translucent and tender.
  • Incorporate the minced garlic into the pot and sauté for an additional minute, ensuring it does not burn to maintain a rich flavor.
  • Next, introduce the broccoli florets and sliced carrots. Mix them into the onion and garlic until evenly combined.
  • Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and allow it to cook for 10-15 minutes, or until the broccoli and carrots are fork-tender.
  • Once the vegetables are tender, use an immersion blender to blend the soup until it reaches your desired consistency. For a creamier soup, blend until completely smooth; for a chunkier version, blend only half of the mixture, leaving some vegetables intact for texture.
  • With the soup blended to your liking, stir in the heavy cream, Dijon mustard, and the grated sharp cheddar cheese. Mix thoroughly until the cheese has melted and the soup becomes creamy and luxurious.
  • Taste the soup and season it generously with salt and freshly ground black pepper, adjusting the seasoning to your preference.
  • Serve the soup hot, ladling it into bowls and garnishing with croutons if desired for an added crunch.

Notes

For an elegant touch, drizzle a swirl of cream on top of each serving and sprinkle with freshly chopped parsley alongside the croutons for a pop of color.
Keyword broccoli, cheddar, creamy, soup, vegetarian