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- 1 large head of broccoli, chopped into bite-sized florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 1 medium potato, peeled and diced into small cubes - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - 1 teaspoon dried thyme - 1/2 teaspoon ground nutmeg (optional) You can swap the vegetable broth for chicken broth for a richer taste. If you want a lighter soup, use milk instead of heavy cream. For vegan options, try using coconut milk and a plant-based cheese. If you can’t find sharp cheddar, any cheese will also work, but it may change the flavor. This soup serves four people with about 400 calories per serving. It contains protein from the cheese and fiber from the broccoli and potato. The heavy cream adds richness but also increases the calorie count. Each serving has about 20 grams of fat, 30 grams of carbs, and 12 grams of protein. It’s a comforting bowl that warms you up while offering some nourishment. Start by gathering all your ingredients. You need one large head of broccoli, chopped into bite-sized florets. Dice one medium onion finely. Mince two cloves of garlic. Peel and dice one medium potato into small cubes. Measure out two cups of vegetable broth and one cup of heavy cream. Lastly, gather two cups of shredded sharp cheddar cheese, extra virgin olive oil, salt, black pepper, dried thyme, and nutmeg. In a large pot, heat two tablespoons of olive oil over medium heat. When the oil shimmers, add the diced onion. Sauté the onion for about five minutes. You want it soft and translucent. Next, add the minced garlic and stir for one more minute. The garlic should smell fragrant and slightly golden. Now, toss in the diced potato and broccoli florets. Pour the vegetable broth into the pot and bring it to a rolling boil. Once boiling, reduce the heat to low. Let the soup simmer uncovered for about 15 to 20 minutes. You want the vegetables to be tender. After the veggies are cooked, it's time to blend. If you have an immersion blender, use it directly in the pot. Blend until the soup is smooth and creamy. If you use a regular blender, let the soup cool for a bit. Then, blend in batches. Remember to leave a small opening in the lid to let steam escape. Once blended, return the soup to the pot. Stir in the heavy cream until mixed well. Gradually add in the shredded cheddar cheese. Stir over low heat until the cheese melts completely. Season the soup with salt, black pepper, dried thyme, and nutmeg, if desired. Let it simmer on low for an extra 5 to 10 minutes. This helps the flavors come together nicely. To achieve a creamy texture, use heavy cream. This adds richness and smoothness. Blend the soup well after cooking. An immersion blender works best for a silky finish. If using a regular blender, allow it to cool slightly before blending. This prevents hot soup from splashing. Start with fresh ingredients for the best taste. Use sharp cheddar cheese for a stronger flavor. Add a little nutmeg for warmth and depth. Dried thyme pairs well with the broccoli. Adjust salt and pepper to your liking. Taste as you go to ensure balanced flavors. Avoid overcooking the vegetables. This can lead to a mushy texture. Don’t skip the blending step; it’s key for creaminess. If the soup is too thick, add more broth or cream. Lastly, always taste before serving to adjust flavors. A little extra seasoning can make a big difference. {{image_4}} You can boost the soup's flavor by adding proteins like chicken or bacon. Cooked chicken adds a hearty bite. Simply shred it and stir it in before serving. Crispy bacon gives a nice crunch. Just fry the bacon, crumble it, and mix it in right before serving. Both options make the soup even more filling. To make a dairy-free or vegan version, swap heavy cream for coconut milk. It adds creaminess without dairy. Use nutritional yeast instead of cheddar for a cheesy flavor. You can find vegan cheese in stores, too. Just melt it into the soup at the end. This way, everyone can enjoy the soup! Feel free to mix in other veggies for extra color and nutrients. Carrots, cauliflower, or spinach work well. Chop them small and add them with the broccoli. You can also use frozen vegetables if you're short on time. They heat up quickly and save prep time. Each vegetable brings a unique taste to the soup. You can store the soup in the fridge. Keep it in an airtight container. It will last for up to three days. Always let it cool before sealing. This helps keep it fresh. To freeze, pour the cooled soup into freezer-safe bags. Remove as much air as possible. Label the bags with the date. The soup can last up to three months in the freezer. Thaw it in the fridge overnight before reheating. When you’re ready to eat, reheat the soup gently. Use a pot over low heat, stirring often. If it seems too thick, add a splash of broth or cream. You can also use a microwave. Heat in short bursts, stirring in between. Enjoy your creamy soup warm! Yes, you can make this soup ahead of time. I find that it tastes even better after sitting a day in the fridge. Just store it in an airtight container. When you're ready to eat, reheat it gently on the stove. Stir it well to mix the flavors. To thicken your soup, you have a few options. You can add more diced potatoes while cooking. This will help create a thicker texture. Another option is to use a cornstarch slurry. Mix equal parts of cornstarch and cold water, then stir it in while the soup simmers. This will help thicken the soup without changing the flavor. This soup pairs well with many sides. I love serving it with warm crusty bread or a fresh salad. Grilled cheese sandwiches are also a great match. For a crunchy touch, add some toasted croutons on top. Each bite will be delicious! This blog post covered how to make creamy broccoli cheddar soup. We explored the right ingredients, measurements, and nutritional info. I shared step-by-step instructions for preparation, cooking, and blending. You learned helpful tips for a creamy texture and flavor boosts. I also mentioned variations, including protein options and dairy-free alternatives. Finally, we reviewed storage tips to keep your soup fresh. Overall, this soup is easy to make and enjoy. With a bit of practice, you'll master a comforting dish your whole family will love.

Creamy Broccoli Cheddar Soup

Warm up with a delicious bowl of creamy broccoli cheddar soup that's perfect for any occasion! This comforting recipe combines tender broccoli, sharp cheddar, and a touch of garlic to create a silky, rich soup that you and your family will love. With simple ingredients and easy steps, you'll have this hearty meal ready in no time. Click through to explore the full instructions and make this tasty recipe today!
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Ingredients
  

1 large head of broccoli, chopped into bite-sized florets

1 medium onion, finely diced

2 cloves garlic, minced

2 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 medium potato, peeled and diced into small cubes

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

1 teaspoon dried thyme

1/2 teaspoon ground nutmeg (optional)

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once shimmering, add the diced onion. Sauté for about 5 minutes until the onion is soft and translucent, stirring occasionally to prevent browning.

    Stir in the minced garlic and sauté for an additional minute, until the garlic is fragrant and lightly golden.

      Add the diced potato and broccoli florets to the pot. Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer uncovered until the vegetables are tender, approximately 15-20 minutes.

        When the vegetables are cooked, carefully use an immersion blender to puree the soup until smooth and creamy. If you’re using a regular blender, allow the soup to cool slightly, then blend in batches, ensuring to leave a small opening in the lid to allow steam to escape.

          Return the blended soup to the pot and stir in the heavy cream until well combined.

            Gradually incorporate the shredded cheddar cheese, stirring continuously over low heat until the cheese is completely melted and the soup is silky.

              Season the soup with salt, black pepper, dried thyme, and ground nutmeg (if using), adjusting the seasoning to your taste.

                Allow the soup to simmer on low heat for an additional 5-10 minutes to let the flavors meld beautifully together.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For an appealing presentation, serve the soup in deep bowls topped with an additional generous sprinkle of shredded cheddar cheese and a dash of freshly cracked black pepper. For a gourmet touch, drizzle with a swirl of high-quality olive oil or add a handful of toasted croutons on top for texture. Enjoy the warmth of this comforting bowl!