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To make this soup, we start with fresh broccoli. You will need 4 cups of broccoli florets. Chop them into bite-sized pieces for even cooking. Next, we add aromatics to build flavor. One medium onion, diced, gives a sweet touch. Two cloves of minced garlic add depth. A medium carrot, grated, brings sweetness and color. These ingredients create a strong base for your soup. For creaminess, we use 1 cup of heavy cream. This makes the soup rich and smooth. The star, however, is the cheese. You will need 2 cups of shredded sharp cheddar cheese. This cheese melts well and adds a bold flavor. We also need 4 cups of vegetable broth. This broth helps to cook the broccoli and adds savoriness. Seasoning is key to great taste. Use 1 teaspoon of mustard powder for a hint of tang. Don’t forget salt and pepper to taste. Optional garnishes can elevate your soup. Croutons add a fun crunch. They create a nice contrast to the creamy texture. You can find the full recipe for all these ingredients in the section above. Start by gathering all your ingredients. You need fresh broccoli florets, diced onion, and minced garlic. Don’t forget the grated carrot too! Measure out your vegetable broth and heavy cream. Lastly, get the sharp cheddar cheese ready for melting. This preparation keeps your cooking smooth and easy. In a large pot, add three tablespoons of butter. Heat this over medium heat until it melts. Toss in the diced onion and sauté it until it turns clear, about three to four minutes. Next, add the minced garlic and grated carrot. Cook these for two minutes to bring out their flavors. Now, throw in the broccoli florets and pour in the vegetable broth. Bring this mixture to a boil, and then lower the heat. Let it simmer for about ten to twelve minutes until the broccoli is tender. Now it’s time to blend! Use an immersion blender to puree the soup until it’s smooth. If you like some chunks, blend only half of it. Pour in the heavy cream, mustard powder, and shredded cheddar cheese. Stir this over low heat until the cheese melts and the soup is warm. Season with salt and pepper to taste. Enjoy a warm bowl of creamy goodness, topped with croutons if you like! For the full recipe, check out the details above. To boost flavor in your creamy broccoli cheddar soup, try adding fresh herbs. A splash of lemon juice brightens the taste. If you like a kick, sprinkle in some red pepper flakes. You can also sauté the onion and garlic longer for a deeper flavor base. Sharp cheddar cheese is best for this soup. It gives a rich flavor that pairs well with broccoli. You can mix in some Gruyère for a nutty twist. Avoid pre-shredded cheese as it contains anti-caking agents, which can affect melting. For a smooth and creamy soup, use an immersion blender. If you want some texture, blend only half of the soup. This way, you keep some broccoli chunks. Blend until smooth, but don’t overdo it. You want a nice balance between creamy and chunky. For more detailed steps, check the Full Recipe. {{image_2}} To boost nutrition, consider adding some cooked chicken or beans. They add protein and make the soup heartier. You can also toss in some spinach or kale. These greens add vitamins and minerals. Just add them when you add the broccoli. They will cook down nicely. If you want a lighter version, use low-fat milk instead of heavy cream. You can also try almond or oat milk for a dairy-free option. These alternatives may change the taste slightly, but they work well. Just make sure to choose unsweetened versions for best results. To change the flavor, add spices like paprika or cayenne pepper. They add warmth and a bit of heat. Fresh herbs like thyme or basil can also brighten the soup. Add them just before serving for the best flavor. Remember, small changes can create a whole new dish. For the full recipe, check out the Creamy Broccoli Cheddar Bliss. You can store leftover creamy broccoli cheddar soup in the fridge. Pour the soup into a sealed container. It stays fresh for up to three days. Before serving, check for any changes in smell or texture. To freeze the soup, let it cool completely. Then, use a freezer-safe container. Leave some space at the top for expansion. It keeps well for up to three months. When you’re ready to use it, thaw it overnight in the fridge. Reheat your soup on the stove for best results. Use low heat and stir often. If it seems too thick, add a splash of broth or cream. You can also use a microwave, but stir halfway for even heating. Enjoy your warm bowl of soup! For the full recipe, check out the Creamy Broccoli Cheddar Bliss section. Yes, you can use frozen broccoli in this soup. Frozen broccoli is just as healthy. It cooks quickly and saves prep time. Just add it straight to the pot. Cook it until it warms through. This method works well and keeps the soup tasty. To make this soup vegan, swap out a few ingredients. Use plant-based butter instead of regular butter. Choose coconut cream or almond milk in place of heavy cream. Use vegan cheese for the cheddar. These swaps keep the flavor rich and creamy, just like the original. This soup pairs well with many sides. A nice crusty bread or soft rolls is a great choice. You could also serve it with a fresh salad. For a heartier meal, try grilled cheese sandwiches. Each option adds a lovely touch to your meal. We've explored how to make creamy broccoli cheddar soup, from ingredients to storage. You learned about fresh broccoli, aromatics, and dairy components that boost flavor. We broke down each step, ensuring a smooth blend and rich texture. Tips on enhancing flavor and unique variations add fun twists. Lastly, proper storage keeps your soup fresh. Remember, with this recipe, you can enjoy a warm bowl full of comfort. Each step helps you create a dish that’s tasty and packed with nutrition. Enjoy every spoonful!

Creamy Broccoli Cheddar Soup

Dive into a bowl of Creamy Broccoli Cheddar Bliss that’s both delicious and easy to make! This savory soup combines fresh broccoli, sharp cheddar cheese, and a hint of garlic for a comforting meal ready in just 30 minutes. Perfect for cozy dinners or quick lunches, this creamy recipe is a must-try for cheese lovers! Click through to explore the full recipe and make your kitchen a hub of warmth and flavor!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons butter

1 medium carrot, grated

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 teaspoon mustard powder

Salt and pepper to taste

Optional: Croutons for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add diced onion and sauté until it becomes translucent, about 3-4 minutes.

    Stir in the minced garlic and grated carrot; cook for an additional 2 minutes until fragrant.

      Add the broccoli florets to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the broccoli is tender.

        Using an immersion blender, carefully blend the soup until it's smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and return it to the pot.

          Stir in the heavy cream, mustard powder, and shredded cheddar cheese. Continue to cook over low heat, stirring frequently, until the cheese melts and the soup is heated through.

            Season with salt and pepper to taste.

              Serve hot, topped with croutons if desired for an added crunch.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4