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- 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 4 cups fresh broccoli florets - 1 medium potato, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: pinch of red pepper flakes for heat You can swap olive oil for butter for a richer taste. If you want a lower-calorie option, use low-fat cream instead of heavy cream. You can also use vegetable broth for a vegetarian option. For a quick meal, frozen broccoli works too. Just add it straight to the pot. If you love spice, add more red pepper flakes or use a spicy cheese. Broccoli is packed with vitamins C and K. It also has fiber that helps with digestion. The onion adds flavor and has antioxidants. Garlic supports your immune system. Cheddar cheese gives protein and calcium, good for bones. Heavy cream adds richness but also fat, so use it wisely if you're watching calories. {{ingredient_image_1}} To make this soup, you need to gather your ingredients. You will use olive oil, onion, garlic, broccoli, potato, vegetable broth, heavy cream, cheddar cheese, Dijon mustard, salt, and pepper. These items bring rich flavors. Start by washing and chopping the broccoli and potato. 1. Heat the pot: Pour olive oil into a large pot and warm it over medium heat. 2. Sauté onion: Add the diced onion. Cook for about 5 minutes until it turns soft and clear. 3. Add garlic: Toss in the minced garlic for 1 minute. This will make your kitchen smell great! 4. Mix in vegetables: Stir in the broccoli and diced potato. Cook for 3 minutes to blend the flavors. 5. Pour broth: Add the vegetable broth and bring everything to a boil. Once boiling, lower the heat and let it simmer for 15 to 20 minutes. The broccoli and potato should be soft. 6. Blend the soup: Use an immersion blender to puree the soup. If you don’t have one, carefully transfer it to a blender in batches. 7. Add cream and cheese: Return the blended soup to the pot. Stir in the heavy cream, cheddar cheese, and Dijon mustard. Mix until the cheese melts. 8. Season: Taste the soup and add salt, pepper, and red pepper flakes if you want some heat. Let it simmer gently for 5 more minutes. 9. Serve hot: Pour the soup into bowls and top with extra cheddar cheese or a dash of red pepper flakes. For the best smoothness, blend the soup while it is warm. If using a regular blender, fill it only halfway to avoid spills. Blend in small batches for safety. If you prefer a chunkier soup, blend less. A perfect texture is creamy but still has some veggie bits for fun! One common mistake is overcooking the broccoli. This can make it mushy and dull. Cook it just until tender. Another mistake is not blending enough. Ensure the soup is smooth for a creamy texture. Also, don't forget to season well! Salt and pepper enhance all the flavors. Garnish your soup for a fancy touch! Add extra cheddar cheese on top. A sprinkle of red pepper flakes adds color and spice. You can also use fresh herbs like chives or parsley. They give a burst of flavor and look great. Pair your Broccoli Cheddar Soup with warm crusty bread. A nice sourdough or baguette works well. You can also serve it with a fresh salad. A simple green salad with vinaigrette balances the richness of the soup. Enjoy your meal and savor every bite! Pro Tips Use Fresh Ingredients: Fresh broccoli and quality cheese enhance the flavor and texture of the soup significantly. Adjust the Creaminess: For a lighter version, substitute half of the heavy cream with additional vegetable broth. Blend to Preference: If you prefer a chunkier soup, blend only half of the mixture and leave the rest unblended. Flavor Boost: Experiment with additional spices like nutmeg or garlic powder for an extra depth of flavor. {{image_2}} You can make this soup heartier by adding proteins. Cooked chicken adds a nice bite. Simply shred or cube it and stir it in after blending the soup. If you love bacon, try crispy bits for a smoky touch. Cook the bacon separately, then mix it in at the end. This adds crunch and flavor. To make this soup dairy-free or vegan, swap the heavy cream with coconut milk or cashew cream. Use nutritional yeast for a cheesy flavor without dairy. Make sure to use vegetable broth that has no animal products. You can still enjoy the creamy texture while keeping it plant-based. Enhance the soup with more flavor. Try adding a pinch of garlic powder or onion powder for depth. Fresh herbs like thyme or parsley can brighten the taste. If you like heat, add a dash of cayenne pepper or more red pepper flakes. These small changes can really make the soup pop! To keep your broccoli cheddar soup fresh, let it cool first. Then, pour it into an airtight container. This helps keep out air and moisture. Store it in the fridge for up to four days. If you plan to eat it later, use a freezer-safe container. Make sure to leave some space at the top, as the soup can expand when frozen. When it’s time to enjoy your soup again, reheat it gently. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it on low, stirring often. This helps prevent sticking or burning. If using the microwave, heat it in short bursts. Stir between each burst to ensure even heating. Add a splash of broth or cream if it seems too thick. You can freeze broccoli cheddar soup for up to three months. Make sure it’s in a freezer-safe container. Label the container with the date, so you remember when to use it. When you’re ready to eat it, thaw it in the fridge overnight. Then reheat as mentioned above. Freezing can change the texture a bit, but the flavor will still be great! To make your Broccoli Cheddar Soup thicker, you have a few options. First, you can blend more of the soup until smooth. This will help thicken it naturally. Another method is to add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the soup, and let it cook for a few minutes to thicken. You can also add more potato during cooking. The potato breaks down and helps create a creamy texture. Yes, you can use frozen broccoli for this recipe. It saves time and is convenient. Just make sure to thaw and drain excess water before adding it to the pot. Frozen broccoli cooks faster, so reduce the cooking time by a few minutes. This way, your soup stays bright green and tasty. You can serve Broccoli Cheddar Soup with many sides. A warm crusty bread or a soft roll is perfect for dipping. A fresh garden salad adds a nice crunch and balances the creaminess. You might also enjoy pairing it with a grilled cheese sandwich. The gooey cheese and crispy bread complement the soup wonderfully. This blog post covers all you need for Broccoli Cheddar Soup. We explored ingredients, their benefits, and alternatives. I shared easy step-by-step cooking instructions and tips to get the best texture. You learned common mistakes to avoid and how to serve your soup well. I also discussed fun variations like adding proteins and making it vegan. Finally, I shared how to store and reheat it properly. Enjoy your soup-making journey, and remember, the best soups come from your own kitchen!

Broccoli Cheddar Bliss Soup

A creamy and comforting soup made with fresh broccoli and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh broccoli florets
  • 1 medium potato, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • to taste salt and pepper
  • pinch red pepper flakes (optional)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the broccoli florets and diced potato, cooking for another 3 minutes to combine the flavors.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the broccoli and potato are tender.
  • Using an immersion blender, blend the soup until smooth, or transfer carefully to a blender in batches.
  • Return the blended soup to the pot and stir in the heavy cream, shredded cheddar cheese, and Dijon mustard. Mix well until the cheese is fully melted and incorporated.
  • Season with salt, pepper, and red pepper flakes (if using) to taste. Let it simmer gently for another 5 minutes.
  • Serve hot, garnished with additional cheddar cheese or a sprinkle of red pepper flakes if desired.

Notes

Garnish with additional cheddar cheese or red pepper flakes if desired.
Keyword broccoli, cheddar, comfort food, soup