Creamy Broccoli Cheddar Delight

$- 1 large head of broccoli, chopped into small florets - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream These main ingredients make your soup creamy and tasty. The broccoli adds nutrition and color. The onion and garlic bring in great flavor. The vegetable broth forms the soup base. Sharp cheddar cheese adds a rich and cheesy taste. Heavy cream gives it a smooth texture. - 2 tablespoons olive oil - 1 teaspoon thyme (fresh or dried) - Salt and pepper to taste - Croutons for garnish Optional ingredients can enhance your soup. Olive oil helps cook the onions well. Thyme adds a nice herbal note. Salt and pepper are key for flavor balance. Croutons make a crunchy topping. You can mix and match these ingredients to suit your taste. {{ingredient_image_1}} First, let’s chop the broccoli. Take one large head of broccoli and cut it into small florets. This helps the broccoli cook evenly and blend well. Next, dice one medium onion into small pieces. Then, mince two cloves of garlic. This adds great flavor. Now, you have a choice of tools for blending. An immersion blender is great for this soup. You can blend it right in the pot. It’s easy and quick. If you use a regular blender, be careful. Blend in small batches to avoid spills. Start cooking by heating two tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté it for about five minutes. The onion should look clear and soft. Then, add the minced garlic and one teaspoon of thyme. Cook for another one to two minutes. This brings out the flavors. Next, add the chopped broccoli and four cups of vegetable broth to the pot. Bring it to a boil, then lower the heat. Let it simmer for about 15 to 20 minutes. You want the broccoli to be tender. After cooking, blend the soup until it is smooth. If you used an immersion blender, you’re all set. If not, pour the soup into a regular blender in batches. When smooth, return the soup to the pot. Stir in one cup of heavy cream and two cups of shredded sharp cheddar cheese. Keep mixing until the cheese melts completely. Finally, add salt and pepper to taste. If the soup seems thick, add more broth or water to thin it. Let it simmer for five more minutes to warm everything through. Enjoy this creamy goodness! To boost flavor, pick sharp cheddar cheese. Sharp cheddar adds depth and tang. It makes the soup rich and tasty. I recommend using freshly shredded cheese. Pre-shredded cheese contains additives that can affect melting. Proper seasoning also matters. Start with salt and pepper. Taste as you go. If you want more flavor, add a pinch of garlic powder. You might also try a dash of hot sauce for heat. For a creamier soup, use heavy cream. It adds richness and smoothness. Stir it in slowly while heating the soup. This method keeps the cream from curdling. To achieve a smoother texture, use an immersion blender. Blend until it reaches your desired consistency. If you don't have one, pour the soup into a regular blender. Blend in batches to avoid spills. If the soup feels too thick, add more vegetable broth. Thin it out until it’s just right. Pro Tips Use Fresh Broccoli: Fresh broccoli will give the best flavor and texture to your soup. Look for bright green florets and firm stalks. Cheese Choices: While sharp cheddar is traditional, feel free to mix in other cheeses like Gruyère or Monterey Jack for a unique flavor profile. Adjust Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with milk or use a lower-fat cream alternative. Garnish for Texture: Adding croutons not only enhances the presentation but also provides a delightful crunch that balances the creaminess of the soup. {{image_2}} You can easily adjust this soup for different diets. If you want a vegan option, use dairy-free cheese. Coconut cream can replace heavy cream for a rich texture. Both options make a creamy soup without dairy. For gluten-free needs, check your broth and cheese. Most vegetable broths are gluten-free. Just ensure the cheese is also free from gluten. You can add many flavors to this soup. Fresh herbs like basil or parsley brighten the taste. A sprinkle of paprika adds a warm kick. You might also try spices like cumin or coriander for unique flavors. Incorporating other vegetables can boost nutrition too. Carrots and celery can add sweetness. Cauliflower blends well and keeps the soup creamy. Peas can add a pop of color and flavor. Mix and match to create your perfect bowl! To store leftover soup, let it cool first. Pour it into a container with a tight lid. This helps keep it fresh. You can store it in the fridge for up to four days. When you are ready to eat, reheat it on the stove. Stir it often to avoid burning. You can also use a microwave. Just heat it in short bursts, stirring in between. To freeze broccoli cheddar soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top, as it will expand. This soup stays good in the freezer for up to three months. When you want to eat it, take it out and place it in the fridge overnight to thaw. For quick thawing, you can use the microwave. Reheat it gently on the stove, stirring well before serving. You can use both fresh and frozen broccoli. Fresh broccoli offers a crisp taste. Frozen broccoli is convenient and still tasty. Both options work well in this soup. To add spice, try adding red pepper flakes or cayenne pepper. You can also use a splash of hot sauce. Start small and adjust to your heat level. This soup pairs well with crusty bread or a fresh salad. Grilled cheese sandwiches also make a nice side. You can add croutons for extra crunch. The soup lasts about 3-4 days in the fridge. Store it in an airtight container. Reheat gently on the stove or in the microwave. Yes, you can make this soup in a slow cooker. Sauté the onions and garlic first. Then, add all ingredients to the slow cooker and cook on low for 6-8 hours. Blend as usual before serving. This blog post covered how to make a delicious broccoli cheddar soup. We explored key ingredients like broccoli, garlic, and sharp cheddar. You learned step-by-step instructions for cooking and blending the soup. I shared tips for enhancing flavor and texture. Plus, we discussed variations for different diets and flavor profiles. Remember, easy storage tips keep your soup fresh. Enjoy making this tasty soup your way. Experiment with flavors to find your favorite!$

A rich and creamy soup made with broccoli and sharp cheddar cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 large head broccoli, chopped into small florets
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 cups shredded sharp cheddar cheese
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon thyme (fresh or dried)
to taste salt and pepper
optional croutons for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and thyme to the pot, cooking for an additional 1-2 minutes until fragrant.
Stir in the chopped broccoli and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the broccoli is tender.
Use an immersion blender to puree the soup until smooth; alternatively, you can transfer the soup in batches to a blender.
Once blended, return the soup to the pot and stir in the heavy cream and shredded cheddar cheese until the cheese is melted and fully incorporated.
Season with salt and pepper to taste. If the soup is too thick, you can thin it out with a little more vegetable broth or water.
Let the soup simmer for an additional 5 minutes to warm through.

Notes

Serve the soup in bowls, garnished with croutons and a sprinkle of additional cheddar cheese if desired.

Keyword broccoli, cheddar, creamy, soup