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- 4 cups fresh broccoli florets - 1 cup carrots, diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 tablespoon olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon ground nutmeg (optional, for an aromatic touch) - 1/4 cup all-purpose flour (optional, for thickening) - Ground nutmeg adds a warm flavor. - All-purpose flour helps thicken the soup. - Fresh parsley gives a nice pop of color and freshness. When I gather these ingredients, I feel excited. Fresh broccoli brings bright color and nutrients. Carrots and onions add sweetness and depth. Garlic gives that perfect aroma. Vegetable broth serves as a great base. Heavy cream and cheddar cheese create a rich, creamy texture that comforts. The optional nutmeg adds warmth, while the flour thickens the soup to a delightful consistency. Finally, fresh parsley on top makes it look pretty and fresh. With these ingredients, you’re set for a cozy bowl of creamy broccoli cheddar soup. Start by heating olive oil in a large pot over medium heat. Add chopped onion and diced carrots. Stir them for about five minutes. Look for the onions to turn soft and see-through. This step is key. It brings out their sweet flavor. After five minutes, add minced garlic. Cook for one more minute. The garlic will smell great! Next, add the fresh broccoli florets to the pot. Pour in the vegetable broth. Turn up the heat until it boils. Once boiling, lower the heat and let it simmer. You want to cook it for about ten to fifteen minutes. The goal is fork-tender broccoli. To check, poke a floret with a fork. If it goes in easily, you're good! Now it's time to blend the soup. You can use an immersion blender right in the pot. This makes it simple. If you choose a countertop blender, be careful. Let the soup cool a bit first. Blend in small batches. Hot soup can splash, so take your time! Once blended, stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts. This adds a rich, creamy feel. If you want it thicker, mix some flour with a little soup liquid first. Whisk it back into the pot for a smoother texture. Now, it’s time to season. Add salt and freshly ground black pepper. If you like, sprinkle in ground nutmeg. This adds a warm flavor. Let the soup simmer for another five minutes. This helps the flavors blend well together. Finally, ladle the creamy soup into rustic bowls. For a lovely touch, top with chopped parsley. You can also add more cheddar for a cheesy finish. Serve with a slice of crusty bread on the side. It makes for a fun dipping experience! To get a creamy and thick soup, start by blending it well. Use an immersion blender for a smooth finish. If you prefer, blend in batches with a countertop blender. Just let it cool a bit first. If you want it even thicker, mix a bit of flour with water to make a slurry. Stir this into the soup while it simmers. This helps create that rich mouthfeel we all love. To make your soup more exciting, try adding spices. A pinch of cayenne pepper gives a nice kick. You can also add a dash of lemon juice for brightness. If you love herbs, consider adding thyme or basil. Fresh herbs can add depth and freshness. Don't forget to taste as you go. Adjust the salt and pepper to your liking. To save time, prepare your veggies in advance. Chop the onions and carrots the night before. Store them in the fridge until you're ready to cook. When sautéing, keep the heat medium, so they cook evenly. Also, use pre-shredded cheese to cut down on prep time. This helps the cheese melt faster in your soup. Remember, cooking can be quick and fun! {{image_4}} If you want a vegetarian or vegan soup, you can make easy swaps. For cheese, try using nutritional yeast. It gives a cheesy flavor without dairy. For cream, coconut milk works great. It adds a nice richness. Just pick a plant-based broth to keep it vegan. These changes make the soup tasty for everyone. You can add proteins to make the soup heartier. Shredded chicken is a great choice. It pairs well with the cheese and broccoli. If you love bacon, add crispy bits for a smoky flavor. Just cook the bacon first, then add it to the pot. These additions boost the soup's taste and nutrition. Cheese makes this soup creamy and rich. While sharp cheddar is classic, other cheeses can change the flavor. Gouda adds a smoky taste, while Monterey Jack gives a mild creaminess. You can mix different cheeses to find your favorite blend. Experimenting with cheese will make your soup unique and delightful. To store leftover soup, let it cool first. Then, transfer it to an airtight container. You can keep it in the fridge for up to three days. When you're ready to enjoy it again, just reheat it on the stove or in the microwave. For freezing, use a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. Creamy Broccoli Cheddar Soup keeps well in the freezer for up to three months. To reheat, thaw it in the fridge overnight. Warm it on low heat until it's hot throughout. Stir often to keep it smooth. Creamy Broccoli Cheddar Soup lasts about three days in the fridge. If you freeze it, it can last up to three months. Always check for signs of spoilage, like an off smell or unusual texture, before eating. Enjoy your delicious soup while it’s fresh! Yes, you can use frozen broccoli. Frozen broccoli is convenient and saves time. It’s often blanched before freezing, which helps preserve nutrients. However, it may have a softer texture after cooking. If you prefer crunchier broccoli, fresh is the way to go. This soup pairs well with many sides. Try serving it with crusty bread for dipping. A fresh garden salad adds nice crunch and color. Grilled cheese sandwiches also complement the rich flavors. These sides enhance the meal experience. You can thicken the soup using several methods. One option is to blend some of the broccoli to create a creamy base. Another method is to add mashed potatoes. Pureed beans or lentils can also work well for a thicker texture. Yes, this soup is great for meal prep. You can make it ahead of time and store it in the fridge. It keeps well for up to three days. Just reheat it on the stove or in the microwave. For longer storage, freeze portions in airtight containers. Definitely! You can use half-and-half for a lighter option. Coconut milk adds a nice flavor for dairy-free needs. Greek yogurt can also work, but add it after cooking to avoid curdling. Choose what fits your dietary preferences best. This blog post gave you all the details to make Creamy Broccoli Cheddar Soup. You learned about key ingredients, cooking steps, and tips for a great texture. We also covered variations and storage methods to keep your soup fresh. Remember, cooking should be fun and easy. Use fresh ingredients and experiment with flavors. Enjoy making this soup that warms the heart and fills the belly!

Creamy Broccoli Cheddar Soup

Warm up with a delicious bowl of creamy broccoli cheddar soup! This comforting recipe features fresh broccoli, sweet carrots, and a rich blend of sharp cheddar and heavy cream, creating the perfect cozy meal. In just 30 minutes, you can whip up this flavorful dish and impress your family and friends. Click through to explore the full recipe and elevate your soup game today!
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Ingredients
  

4 cups fresh broccoli florets

1 cup carrots, diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg (optional, for an aromatic touch)

1/4 cup all-purpose flour (optional, for thickening)

Fresh parsley, chopped, for garnish

Instructions
 

Sauté the Veggies: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and diced carrots. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent. Then, add the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.

    Cook the Broccoli: Incorporate the broccoli florets into the pot, followed by the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes, or until the broccoli is fork-tender.

      Blend the Base: Using an immersion blender, carefully blend the soup until it achieves a smooth and creamy texture. If you opt for a countertop blender, remember to let the soup cool slightly and blend in batches, using caution with the hot liquid.

        Add Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese, continuing to stir until the cheese has fully melted and the soup is creamy. If a thicker consistency is desired, mix the optional flour with a small amount of the soup liquid to create a slurry, then whisk it back into the pot.

          Season and Serve: Add the salt, freshly ground black pepper, and ground nutmeg (if using) to enhance the flavors. Allow the soup to simmer for an additional 5 minutes, then remove from the heat and prepare to serve.

            Garnish: Ladle the soup into rustic bowls and finish with a sprinkle of freshly chopped parsley for a splash of color and freshness.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                - Presentation Tips: For an inviting presentation, serve the soup in rustic bowls, topped with a handful of extra cheddar cheese. Accompany the dish with a slice of crusty bread on the side for a delightful dipping experience.