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- 4 cups broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon smoked paprika - Fresh chives, chopped (for garnish) To make a great creamy broccoli cheddar soup, you need some key ingredients. First, the broccoli florets provide the main flavor and nutrition. Next, the onion and garlic add depth. They give a nice base to the soup when you sauté them in olive oil. The potato helps make the soup creamy without using too much cream. It thickens the soup well. You will also need vegetable broth for the soup base. This broth adds rich flavor and keeps the soup hearty. Heavy cream makes the soup smooth and rich. The sharp cheddar cheese gives a bold taste. When melted, it creates a beautiful golden color. You will also want to season with salt, pepper, and smoked paprika. These spices boost the flavors. Finally, fresh chives add a pop of color and a hint of onion flavor as a garnish. For the full recipe, you can check the details on how to combine these ingredients and create a warm, comforting bowl of soup. To start, I heat olive oil in a large pot over medium heat. First, I add the diced onion and sauté it for about 5 minutes. I wait until the onion is soft and clear. Then, I add the minced garlic and cook it for one more minute. The garlic adds a nice aroma. Next, I stir in the diced potato and broccoli florets. Mixing them well gets everything coated in oil. This helps the veggies cook evenly and adds flavor. Now, I pour in the vegetable broth. I bring this mix to a boil, which takes just a few minutes. Once boiling, I lower the heat and let it simmer. I cover the pot and wait for about 15 to 20 minutes. I know it’s done when the potatoes and broccoli are soft. For a creamy texture, I grab my immersion blender. I carefully blend the soup until it’s smooth. If you like some chunks, you can blend just half of it. After blending, I turn the heat back to medium. I stir in the heavy cream, bringing the soup to a gentle simmer. This adds richness and depth to the flavor. Next, I gradually add the grated cheddar cheese, stirring until it melts completely. I also season with salt, pepper, and smoked paprika. I taste it and adjust as needed to get the right flavor. Before serving, I remove it from the heat. I garnish with fresh chives for a pop of color. This finishing touch makes the soup look inviting and fresh. For the full recipe, check out the details above. Enjoy your creamy broccoli cheddar soup! To get a creamy soup, blending is key. I love using an immersion blender. It’s easy and keeps my pot clean. Just blend until smooth. If you want some chunks, blend only half. You can also adjust the thickness. If it’s too thick, add more broth. If it’s too thin, cook it a bit longer. Be careful to prevent curdling. Add cheese slowly and stir well. If the soup is too hot when you add the cream, it might curdle. Always lower the heat before adding it. Adding spices makes a big difference. I like using smoked paprika. It gives a nice smoky flavor. You can also add a pinch of nutmeg for warmth. Fresh herbs like thyme or basil can brighten the soup too. For cheese, I recommend sharp cheddar. It adds depth and a lovely tang. You could also mix in Gruyère for a nutty taste. Combining different cheeses gives a richer flavor. This soup pairs well with bread. A slice of crusty bread or a warm baguette is perfect. You can also try serving it with a side salad for a balanced meal. For presentation, serve the soup hot in bowls. Top it with more cheddar and a sprinkle of chives. This adds a pop of color and freshness. It makes the dish look even more inviting. You can find the full recipe to make your own creamy broccoli cheddar soup. {{image_2}} You can make your creamy broccoli cheddar soup heartier by adding protein. For meat lovers, cooked chicken or crispy bacon works great. Just chop them into small pieces and stir them in before serving. If you want a vegetarian option, consider adding legumes like chickpeas or white beans. They add protein and make the soup filling. To enjoy this soup gluten-free, switch the broth and cream. Use a gluten-free vegetable broth. For the cream, coconut milk or almond milk can work well. To thicken your soup, try using cornstarch mixed with cold water. This will help create that creamy texture without gluten. You can boost nutrition and flavor by adding more veggies. Carrots bring sweetness, while cauliflower adds creaminess. Chop them up and cook them with the broccoli. You can also experiment with other greens, like spinach or kale. Just toss them in at the end of cooking for a fresh touch. For the full recipe, check out the Creamy Broccoli Cheddar Delight. To keep your creamy broccoli cheddar soup fresh, store leftovers in the fridge. Let the soup cool to room temperature before placing it in the fridge. Use airtight containers to prevent odors from other foods and to maintain flavor. Ideally, eat your soup within three to four days for the best taste. If you want to save some soup for later, freezing works well. First, let the soup cool completely. Pour it into freezer-safe containers, leaving some space at the top for expansion. For best results, freeze in single servings. When you want to enjoy it again, thaw the soup overnight in the fridge. To reheat frozen servings, warm it in a pot over low heat. Stir often to avoid sticking and ensure even heating. You can also use a microwave, but make sure to stir halfway. Add a splash of broth or cream if it seems too thick after reheating. Enjoy your creamy broccoli cheddar soup from the freezer! To make this soup gluten-free, focus on your ingredients. Start by using gluten-free vegetable broth. Many brands offer this option. For thickening, you can use cornstarch or arrowroot powder instead of flour. Just mix it with water first to create a slurry before adding it to the soup. This keeps the texture rich without gluten. You can also check the cheese. Most cheddar cheese is gluten-free, but always read the labels. This will help you avoid any hidden gluten in processed cheese. Yes, you can make this soup vegan! Start by swapping heavy cream with coconut milk or cashew cream. Both options give a rich texture. For cheese, use a dairy-free cheese or nutritional yeast. Nutritional yeast adds a nice cheesy flavor without dairy. Make sure your vegetable broth is vegan too. Many brands offer a plant-based option. This way, you enjoy a creamy soup without any animal products. If you need lighter alternatives to heavy cream, consider using evaporated milk. It has a similar creaminess but with fewer calories. Another option is to blend silken tofu with a little water. This gives a thick texture without the fat. To maintain that creamy feel, you can add pureed white beans. They blend well and add protein. Just remember to adjust the seasoning to keep the flavor strong. In this blog post, we explored how to make a creamy broccoli cheddar soup, step by step. We covered essential ingredients, cooking methods, and tips for that perfect texture. Remember, you can easily adjust flavors, add proteins, or make it gluten-free. Don't forget to store leftovers well or freeze them for later. This soup not only warms you up but also fills you with nutrients. Enjoy crafting your delicious bowl of comfort!

Creamy Broccoli Cheddar Soup

Savor the rich taste of Creamy Broccoli Cheddar Delight with this easy recipe! Perfect for a comforting meal, this creamy soup blends tender broccoli, sharp cheddar, and aromatic spices for a delightful experience. Explore how to create this delicious dish in just 40 minutes with simple ingredients. Click to discover the recipe that will warm your heart and impress your family! Enjoy the perfect bowl of comfort today!
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Ingredients
  

4 cups broccoli florets

1 medium onion, diced

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, grated

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon smoked paprika

Fresh chives, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until they become soft and translucent.

    Add the minced garlic and sauté for another minute until fragrant.

      Stir in the diced potato and broccoli florets, mixing everything well.

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

          Using an immersion blender, carefully blend the soup until it's smooth and creamy. If you prefer some texture, you can blend only half and leave the rest chunky.

            Increase the heat to medium and stir in the heavy cream, bringing the soup back to a gentle simmer.

              Gradually add the grated cheddar cheese, stirring until melted and combined.

                Season the soup with salt, pepper, and smoked paprika to taste. Adjust seasonings as needed.

                  Remove from heat and garnish with chopped fresh chives before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                      - Presentation Tips: Serve hot in bowls, topped with additional cheddar cheese and a sprinkle of chives for a pop of color. A slice of crusty bread on the side pairs perfectly with this creamy soup!