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- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 tablespoon olive oil - 1 teaspoon mustard powder - 1/2 teaspoon black pepper - Salt to taste To make this creamy broccoli cheddar soup, gather these ingredients first. The fresh broccoli gives a vibrant color and taste. The onion and garlic add sweetness and depth. Vegetable broth acts as the soup's base, while heavy cream and cheddar cheese create that rich, creamy finish. - Croutons - Extra cheese - Fresh herbs (like parsley or chives) Garnishes can elevate your soup. Croutons add crunch. Extra cheese makes it even cheesier. Fresh herbs give a pop of color and fresh flavor. - Use almond or oat milk instead of heavy cream for a lighter option. - Swap sharp cheddar with vegan cheese for a dairy-free version. - If you need gluten-free, croutons can be left out or made with gluten-free bread. These substitutions keep the spirit of the dish while catering to dietary needs. You can enjoy this soup in many ways. Always adjust the flavors to suit your taste! {{ingredient_image_1}} To start, gather your ingredients. You will need: - 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 tablespoon olive oil - 1 teaspoon mustard powder - 1/2 teaspoon black pepper - Salt to taste - Croutons for garnish (optional) Chop the onion and mince the garlic. The broccoli should be in small florets, so it cooks well. In a large pot, heat the olive oil over medium heat. Add the diced onion. Sauté for about 5 minutes until it turns soft. Then, add the minced garlic. Sauté for another minute until you smell the garlic. Next, stir in the broccoli florets and vegetable broth. Bring this mixture to a boil. Once it boils, reduce the heat. Let it simmer for 10 to 15 minutes. The goal is to make the broccoli tender. Now it’s time to blend. Use an immersion blender to mix the soup until it’s smooth. If you don’t have one, pour the soup in batches into a regular blender. Be careful; the soup is hot! After blending, return the soup to the pot on low heat. Stir in the heavy cream, cheddar cheese, mustard powder, black pepper, and salt. Mix until the cheese melts. Taste the soup and adjust the seasoning if needed. Serve it hot. If you like, add croutons on top for a nice crunch. To make this soup taste amazing, use fresh broccoli. Fresh veggies give the best flavor. Add a pinch of nutmeg for warmth. It pairs well with the cheese. A squeeze of lemon juice brightens the dish too. You can also try different cheeses. Gruyère or Monterey Jack can add a nice twist. If you love spice, toss in some red pepper flakes. One big mistake is overcooking the broccoli. Cook it just until tender, so it stays bright green. Blending too much can make your soup too thin. Blend only until smooth. If you add the cheese too fast, it might clump. Add it slowly, mixing well to melt it evenly. Don't skip tasting before serving. Adjust salt and pepper for the best flavor. Using an immersion blender makes blending easy. It saves you from transferring hot soup. A sharp knife helps chop the onion and garlic finely. A heavy-bottomed pot is great for even cooking. This prevents burning the bottom. Finally, a good measuring cup is key for accuracy. It helps keep your ingredients balanced for perfect results. Pro Tips Fresh Broccoli is Key: Use fresh broccoli florets for the best flavor and texture. Frozen broccoli can become mushy when cooked. Blending Techniques: If using a traditional blender, allow the soup to cool slightly before blending to avoid hot splashes. Blend in smaller batches for safety. Cheese Variations: Experiment with different types of cheese like Gruyère or Monterey Jack for a unique flavor twist. Seasoning Adjustments: Taste the soup before serving and adjust the seasoning as necessary. A squeeze of lemon juice can brighten the flavors! {{image_2}} You can easily make a vegan version of this soup. Just swap the heavy cream with coconut cream or cashew cream. For cheese, use vegan cheese or skip it altogether. The soup still tastes great without cheese. The vegetable broth adds rich flavor, which makes it satisfying and creamy. This recipe is already gluten-free! The ingredients do not contain any gluten. Just make sure the vegetable broth you choose is gluten-free. This way, you can enjoy the soup without any worries. You can add more fun flavors to the soup! Here are some ideas: - Spices: Try adding a pinch of cayenne pepper for heat. - Herbs: Stir in fresh thyme or basil for a fresh taste. - Veggies: Add carrots or potatoes for extra texture and flavor. - Protein: Toss in cooked chickpeas or beans for a hearty meal. These options make your creamy broccoli cheddar soup more exciting and tasty. Enjoy experimenting! To store your creamy broccoli cheddar soup, let it cool first. Once cool, pour it into an airtight container. This helps keep the soup fresh. You can store it in the fridge for up to three days. Just make sure to label the container with the date. If you want to keep it longer, freezing is a great option. Freezing this soup is simple. Use a freezer-safe container or bags. Leave some space at the top for expansion. It’s best to freeze the soup without croutons. They can get soggy when thawed. Your soup will stay good in the freezer for up to three months. When ready to eat, just thaw it in the fridge overnight. To reheat, pour the soup into a pot. Warm it over medium heat, stirring often. This keeps it from sticking to the bottom. If the soup is too thick, add a little vegetable broth or cream. Heat until it’s hot, but don’t boil. You can also use the microwave for quick reheating. Just cover it and heat in short bursts, stirring in between. Enjoy your warm soup again! Yes, you can use frozen broccoli. Frozen broccoli is convenient and saves time. Just add it directly to the pot with the broth. The cooking time may be slightly shorter since it's already blanched. To thicken the soup, you have a few options. First, blend more broccoli until smooth. You can also add a bit of cornstarch mixed with cold water. Stir this mix into the soup and cook until it thickens. Lastly, adding more cheese will also help to make the soup creamier. Yes, you can make this soup ahead of time. Just prepare the soup, let it cool, and store it in the fridge. It will stay fresh for about three days. When you're ready to eat, warm it on the stove until hot. You may need to add a splash of cream or broth to restore its creamy texture. In this post, I shared key details about making a delicious soup. You learned about the right ingredients, cooking steps, and helpful tips. I covered substitutions for special diets, variations, and how to store leftovers. Each section aimed to make your soup-making process easier and more fun. Remember, cooking is all about experimenting, so don’t be afraid to try new flavors! Dive into this soup adventure and enjoy every bite.

Cheesy Broccoli Bliss Soup

A creamy and cheesy soup packed with fresh broccoli.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 1 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • to taste salt
  • for garnish croutons (optional)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Stir in the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
  • Using an immersion blender, carefully blend the soup until smooth. If you do not have an immersion blender, you can blend in batches using a traditional blender—just be cautious with the hot liquid.
  • Return the blended soup to the pot over low heat. Stir in the heavy cream, cheddar cheese, mustard powder, black pepper, and salt. Mix until the cheese has melted and the soup is creamy.
  • Adjust seasoning to taste, adding more salt or pepper if needed.
  • Serve hot, garnished with croutons if desired.

Notes

Adjust seasoning to taste and serve with croutons for added texture.
Keyword broccoli, cheese, soup, vegetarian