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To make a creamy broccoli cheddar soup, gather these key ingredients: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups fresh broccoli florets - 2 medium carrots, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a lighter version) - 2 cups sharp cheddar cheese, shredded - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: Croutons for garnish Choosing fresh ingredients makes a big difference in taste. Look for bright green broccoli with firm florets. The carrots should feel crisp and snap easily. For the best flavor, use sharp cheddar cheese. It adds depth and richness to the soup. Fresh garlic and onions will provide a strong base flavor that enhances the whole dish. You can adapt this recipe to fit your needs. If you want to make it lighter, use coconut cream instead of heavy cream. You can also swap vegetable broth for chicken broth for a heartier flavor. If you're short on time, frozen broccoli works well too. Just add it directly to the pot and adjust cooking time slightly. For a vegan option, use plant-based cheese and cream. Start by gathering your ingredients. You need: - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups fresh broccoli florets - 2 medium carrots, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a lighter version) - 2 cups sharp cheddar cheese, shredded - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: Croutons for garnish Next, chop the onion and mince the garlic. This helps build flavor. Dice the carrots into small pieces. You want them to cook evenly with the broccoli. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes. Stir until the onion softens and turns translucent. Then, add the minced garlic and cook for one more minute. This step fills the pot with a lovely aroma. Now, add the broccoli florets and diced carrots. Stir them well and sauté for another 3-5 minutes. This step adds depth to the soup's flavor. Pour in the vegetable broth and bring it to a boil. Once boiling, lower the heat and let it simmer for 15-20 minutes. Cook until the vegetables are tender. After cooking, it’s time to blend. Use an immersion blender to puree the mixture until smooth. If you don’t have one, transfer it to a blender in batches. Be careful with hot soup! Return the blended soup to the pot over low heat. Next, stir in the heavy cream and Dijon mustard, mixing well. Gradually add in the shredded cheddar cheese. Stir until it melts and the soup becomes creamy. Season with salt and pepper to taste. For smooth soup, an immersion blender works best. It keeps the soup hot while blending. If you use a regular blender, let the soup cool slightly. This prevents hot splashes that can burn you. If you want a thicker soup, blend longer. For a thinner texture, add more broth. Adjust the seasoning last to ensure the best flavor. Enjoy your creamy broccoli cheddar soup hot, and feel free to garnish with croutons if you like! You can find the Full Recipe for more details on this delightful dish. To make your creamy broccoli cheddar soup pop, use fresh ingredients. Fresh broccoli gives a bright taste. A splash of lemon juice can lift the flavors too. Adding herbs like thyme or parsley also works well. You can even toss in a dash of hot sauce for a fun twist. This little kick can surprise your taste buds. If you want a thicker soup, there are easy tricks. First, blend more of the broccoli and carrots until smooth. This adds body without extra flour or cream. You can also mix in a bit of cornstarch. Just mix it with cold water first, then stir it into the soup. Let it simmer for a few minutes to thicken. Serving your soup can be fun! You can add croutons for a nice crunch. A sprinkle of extra cheese on top makes it look great. Try pairing it with warm bread or a simple salad. This soup also works well in a bread bowl, making it a meal on its own. For a complete experience, check out the Full Recipe for more ideas. {{image_2}} You can boost the flavor of your creamy broccoli cheddar soup by adding proteins. Cooked chicken adds heartiness. Simply shred or chop it into bite-sized pieces before stirring it in. For a smoky twist, add crispy bacon bits. The crunch and saltiness of bacon make the soup more enjoyable. You can also use diced ham for a different taste. To make this soup vegan and dairy-free, swap the heavy cream for coconut cream. It adds a nice creaminess and a hint of sweetness. Use nutritional yeast instead of cheese. It offers a cheesy flavor without dairy. For the broth, stick with vegetable broth to keep it plant-based. You can also add beans for extra protein and texture. If you enjoy a little kick, adding heat is simple. You can mix in red pepper flakes or a dash of hot sauce. Both options will enhance the soup's flavor without overpowering it. For a more complex spice, try adding a pinch of cayenne pepper. Adjust the amount based on your heat preference. Enjoy the warmth that spices bring to your creamy broccoli cheddar soup. You can find the full recipe [here](#). To store your creamy broccoli cheddar soup, first let it cool completely. This helps avoid condensation in the container. Use an airtight container to keep the soup fresh. It will last in the fridge for about three to four days. When you want to eat it, just take it out and check for any signs of spoilage. If it smells fine, you are good to go. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Make sure to label the containers with the date. You can freeze it for up to three months. When ready to eat, just thaw it overnight in the fridge or use the microwave. To reheat, you can use a pot on the stove or a microwave. If using the stove, warm it on low heat and stir often. This helps it heat evenly. For the microwave, heat in short bursts, stirring in between. If the soup is too thick after freezing, add a splash of broth or water to get the right creaminess. Enjoy your soup just as you made it! For the full recipe, check the earlier section. Yes, you can use frozen broccoli. It makes cooking easier and saves time. Frozen broccoli is often picked at its peak. This helps keep its flavor and nutrients. Just add it to the pot with the other veggies. You may need to cook it a few more minutes to ensure it's tender. To make the soup healthier, consider these tips: - Use low-fat cream instead of heavy cream. - Add more veggies like spinach or kale for extra nutrients. - Use whole grain bread for croutons. - Cut back on cheese or use a reduced-fat cheese option. These changes keep the taste but lower the calories. Creamy broccoli cheddar soup pairs well with many sides. Here are some ideas: - A fresh green salad adds crunch and color. - A slice of crusty bread is perfect for dipping. - Grilled cheese sandwiches make a classic combo. - For a heartier meal, try serving it with a side of quiche. For the full recipe, check out the Broccoli Cheddar Bliss Soup section. Enjoy experimenting with what you like best! This post covered the key steps to make creamy broccoli cheddar soup. We explored the right ingredients, cooking tips, and ways to enhance flavor. You can make it your own by adding proteins or adjusting for dietary needs. Store leftovers in your fridge or freezer for future meals. With these simple steps and tips, you can create a delicious soup that warms your soul. Enjoy your cooking journey and savor each bowl!

Creamy Broccoli Cheddar Soup

Warm up with this delicious Broccoli Cheddar Bliss Soup that's perfect for chilly days! Made with fresh broccoli, sharp cheddar cheese, and a hint of Dijon mustard, this creamy soup is comfort food at its finest. Quick and simple to prepare, it's ready in just 40 minutes! Discover the full recipe and elevate your meal with this flavorful bowl of goodness. Click through to explore the steps and enjoy a delightful taste of home cooking!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups fresh broccoli florets

2 medium carrots, diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a lighter version)

2 cups sharp cheddar cheese, shredded

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: Croutons for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

    Stir in the minced garlic, cooking for an additional minute until fragrant.

      Add the broccoli florets and diced carrots to the pot. Stir well to combine and sauté for another 3-5 minutes.

        Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes, or until the vegetables are tender.

          Once the vegetables are tender, use an immersion blender to puree the mixture until smooth (or transfer to a blender in batches).

            Return the blended soup to the pot over low heat. Stir in the heavy cream and Dijon mustard, mixing well.

              Gradually add in the shredded cheddar cheese, stirring until melted and creamy. Season with salt and pepper to taste.

                Serve hot, garnished with croutons if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4