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To make Cheddar Broccoli Soup, gather these items: - 4 cups fresh broccoli florets - 1 cup diced potatoes (Yukon Gold or Russets work well) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup shredded sharp cheddar cheese - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - Salt and pepper to taste - Croutons and extra cheese for garnish This soup is not just tasty; it's also good for you! Here's what you'll find in a serving: - Calories: 400 - Protein: 12g - Carbohydrates: 30g - Fat: 28g - Fiber: 3g This soup is rich in vitamins A and C, thanks to the broccoli. It also has calcium from the cheese and cream. Fresh ingredients make your soup even better! Here are my top tips: - Broccoli: Look for bright green florets. Avoid yellowing ones. - Potatoes: Choose firm potatoes without spots or blemishes. - Onions: Pick onions that feel heavy for their size. They should be firm, not soft. - Garlic: Choose bulbs that are plump and tight. Avoid any that are sprouting. Using fresh ingredients helps your Cheddar Broccoli Soup taste amazing! For the full recipe, check out the detailed instructions I shared earlier. To make this Cheddar Broccoli Soup, start with fresh ingredients. You need broccoli, potatoes, onion, garlic, and more. Gather everything before you cook. It saves time and helps you stay organized. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 chopped onion and sauté for about 5 minutes. 3. Next, stir in 2 minced garlic cloves and cook for 1 minute. 4. Add 1 cup of diced potatoes and 4 cups of broccoli florets. Mix well and cook for 3-4 minutes. 5. Pour in 4 cups of vegetable broth and bring it to a boil. 6. Reduce the heat and let it simmer for 15-20 minutes. The potatoes and broccoli should be tender. 7. Use an immersion blender to puree the soup until smooth. If you don’t have one, transfer it to a blender in batches. 8. Return the soup to the pot over low heat. Stir in 1 cup of heavy cream and 1 teaspoon of Dijon mustard. 9. Add 1 cup of shredded sharp cheddar cheese and mix until melted. 10. Season with salt and pepper to taste. Adjust as needed. 11. Serve hot, garnished with croutons and extra cheese if you like. To get a smooth texture, blend the soup well. If you prefer a chunkier soup, blend only half. Use fresh broccoli for the best flavor. Overcooking can make broccoli mushy. Keep an eye on your veggies while they cook. Enjoy this rich and creamy soup! For the complete recipe, check out the Full Recipe section. To take your cheddar broccoli soup to the next level, add a few extras. Try adding a squeeze of lemon juice; it gives a nice brightness. You can also toss in a pinch of nutmeg for warmth. If you love spice, add a dash of cayenne pepper. For a heartier soup, include cooked chicken or bacon bits. Each of these ingredients brings a unique taste, making your soup even more delightful. Many people rush the cooking process. Avoid cooking the onions too fast; they should be soft and sweet. Don't skip the simmering time. This step lets the flavors blend well. If you blend too soon, your soup may not be smooth. Lastly, remember to taste as you go. Adjust the salt and pepper to suit your preference. These small steps can greatly improve your soup. Using the right tools makes cooking easier. A large pot is essential for this recipe. I recommend an immersion blender for a smooth texture. It’s quick and easy to use. If you don’t have one, a regular blender works too, but blend in small batches. A sturdy wooden spoon is perfect for stirring and scraping the bottom. Finally, a ladle ensures you serve the soup without spills. These tools make the process enjoyable and efficient. For the full recipe, check out the Cheddar Broccoli Bliss Soup. {{image_2}} You can make Cheddar Broccoli Soup in a slow cooker. This method lets the flavors mix well. Start by heating olive oil in a pan. Sauté the onion and garlic until soft. Then, add the broccoli, potatoes, and broth to the slow cooker. Cook on low for 6 hours or high for 3 hours. When done, blend the soup until smooth. Stir in the cream and cheese, then season to taste. This version is easy and perfect for busy days. The Instant Pot makes this soup quick and easy. First, sauté the onion and garlic directly in the pot. After that, add the potatoes, broccoli, and broth. Close the lid and cook on high for 10 minutes. Once done, carefully release the pressure. Blend the soup until smooth, then stir in the cream and cheese. This method keeps the soup rich and warm in no time. You can enjoy this soup without dairy as well. Use plant-based milk like almond or coconut instead of cream. For cheese, try nutritional yeast or vegan cheese. Make sure to check the labels for hidden dairy. The taste still shines through, and you keep the comfort. This version is great for those with dietary needs. For the full recipe, check out Cheddar Broccoli Bliss Soup. After making Cheddar Broccoli Soup, let it cool to room temp. Then, pour it into an airtight container. This keeps the soup fresh and tasty. Store it in the fridge for up to three days. Always label your container with the date. This way, you know when to eat it by. When you are ready to eat, pour the soup into a pot. Heat it over medium-low heat. Stir often to prevent sticking. If the soup is too thick, add a splash of vegetable broth or water. Heat until it is warm throughout. You can also use a microwave. Just place the soup in a microwave-safe bowl. Heat in 30-second bursts, stirring in between. If you want to save soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top since soup expands when frozen. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat as mentioned before. For the best taste, enjoy the soup within a month. You can find the full recipe for Cheddar Broccoli Soup to make again whenever you like! Cheddar Broccoli Soup will last about 3 to 5 days in the fridge. Store it in a sealed container. This keeps it fresh and tasty for a few days. If you want to save it longer, consider freezing it. Yes, you can use frozen broccoli. It’s a great time-saver. Just make sure to thaw it before adding it to the soup. Frozen broccoli cooks faster, so watch how long you simmer it. You can use milk or a plant-based cream. Coconut milk works well and adds a nice flavor. Sour cream or Greek yogurt can also add creaminess. Just stir it in after cooking to keep it smooth. Absolutely! Carrots, cauliflower, or even spinach can enhance the flavor. Feel free to mix and match based on what you have on hand. Just chop them small so they cook evenly. To add some heat, include red pepper flakes or diced jalapeños. You can also sprinkle some hot sauce in each bowl before serving. Adjust the spice level to your taste. This soup pairs well with crusty bread or a light salad. You can also serve it with grilled cheese sandwiches for a cozy meal. The combinations are endless! Yes, Cheddar Broccoli Soup can be healthy! It’s rich in vitamins from broccoli. You can make it lighter by using less cheese or cream. Balance is key for a nutritious meal. Yes, making it ahead is a great idea! The flavors deepen as it sits. Just reheat on the stove when you’re ready to serve. Enjoy the ease of having a meal ready to go. The best way to reheat is on the stove over low heat. Stir often to keep it from sticking. If it thickens too much, add a splash of broth or milk to reach your desired consistency. This post covered all the key points for making Cheddar Broccoli Soup. We looked at the best ingredients and how to pick fresh ones. I gave you a clear guide on making it right, with cooking tips to ensure perfect texture. Remember, you can customize your soup with variations, like vegan options. Storing and reheating are simple, so enjoy your meal later. I hope you feel ready to make this soup. It’s easy and tasty!

Cheddar Broccoli Soup

Indulge in a warm bowl of Cheddar Broccoli Bliss Soup that’s perfect for any season! This creamy, cheesy delight combines fresh broccoli, tender potatoes, and rich cheddar for a flavor explosion. In just 40 minutes, you can create a delicious meal that everyone will love. Ready to elevate your soup game? Click through to explore this easy recipe and make your kitchen the coziest spot this winter!
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Ingredients
  

4 cups fresh broccoli florets

1 cup diced potatoes (Yukon Gold or Russets work well)

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup shredded sharp cheddar cheese

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon Dijon mustard

Salt and pepper to taste

Croutons and extra cheese for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for 1 more minute, being careful not to burn it.

      Add the diced potatoes and broccoli florets to the pot, mixing well. Cook for about 3-4 minutes.

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

          Once cooked, use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.

            Return the soup to the pot over low heat. Stir in the heavy cream, Dijon mustard, and shredded cheddar cheese until the cheese is melted and fully incorporated.

              Season with salt and pepper to taste, adjusting as needed.

                Serve hot, garnished with croutons and a sprinkle of extra cheese if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6