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For this creamy broccoli cheddar soup, you need: - 2 cups fresh broccoli florets - 1 cup carrots, diced - 1 medium onion, chopped - 2 cloves garlic, minced These fresh ingredients give the soup a wonderful taste and texture. Broccoli brings a slight crunch, while carrots add a touch of sweetness. The onion and garlic enhance the flavor, making each spoonful rich and comforting. - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a lighter version You can choose vegetable broth for a rich base. Heavy cream adds depth and creaminess, while coconut cream gives a lighter, dairy-free option. Both create a velvety soup that feels indulgent without being heavy. - 1 teaspoon Dijon mustard - 1 tablespoon olive oil - Salt and pepper to taste - Optional: Croutons and fresh herbs for garnish Dijon mustard adds a hint of tanginess. Olive oil enhances the flavors of the soup. Salt and pepper bring everything together. For a fun touch, add croutons or fresh herbs on top. They make the dish look great and add extra crunch. {{ingredient_image_1}} 1. Sautéing onions and garlic In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium chopped onion. Sauté for about 3-4 minutes. The onion should look soft and clear. Next, add 2 minced garlic cloves. Cook for 1 more minute until it smells great. 2. Cooking broccoli and carrots Now, add 1 cup of diced carrots and 2 cups of fresh broccoli florets to the pot. Stir them well. Cook for about 5 minutes, stirring often. The veggies should begin to soften. 1. Adding broth and boiling Pour in 4 cups of vegetable broth. Bring this mixture to a boil. Once it bubbles, lower the heat. 2. Simmering for tenderness Let the soup simmer for about 15 minutes. This helps the broccoli and carrots become tender and flavorful. 1. Pureeing the soup Take the pot off the heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender. Blend it in batches if needed. 2. Incorporating cream and cheese Put the soup back on low heat. Stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix until the cheese is fully melted. Add 1 teaspoon of Dijon mustard, salt, and pepper to taste. Stir well to combine. To make your soup creamy, choose a rich cream. Heavy cream gives the best texture. If you want a lighter version, use coconut cream instead. Both options work well. For blending, an immersion blender is great. It keeps the soup in one pot. If you use a standard blender, do it in batches. Let the steam escape to avoid spills. Blend until smooth for that perfect creamy finish. Want to kick up the taste? Try adding spices like cayenne or paprika. A little goes a long way! You can also add nutmeg for warmth. To balance flavors, taste as you go. If the soup is too rich, add more broth or a splash of lemon juice. This adds brightness and cuts through the creaminess. Pair your soup with crusty bread or a fresh salad. These sides complement the soup well. For a fun twist, top the soup with croutons or crispy bacon. It adds crunch and flavor. When serving, use a deep bowl for that cozy feel. Garnish with fresh herbs for a pop of color and freshness. Your soup will look as good as it tastes! Pro Tips Choose Fresh Ingredients: Always opt for fresh broccoli and carrots for the best flavor and nutrition. Frozen vegetables can be used in a pinch, but fresh will yield a brighter taste. Blend to Your Preference: For a chunky soup, blend only half of the mixture and leave the rest as is. This adds texture while still providing a creamy base. Experiment with Cheeses: While sharp cheddar gives a great flavor, feel free to mix in other cheeses like Gruyère or Monterey Jack for a unique twist. Garnish for Extra Flavor: Adding croutons or fresh herbs not only enhances the presentation but also adds a delightful crunch and fresh taste to each bowl. {{image_2}} To make this soup fit your needs, consider these ideas. For a gluten-free option, ensure your broth is gluten-free. Most vegetable broths are safe, so check labels. You can still enjoy this soup without gluten. If you want a vegan version, swap the heavy cream for coconut cream. Use a dairy-free cheese that melts well. Nutritional yeast can add a nice cheesy flavor. It’s a great way to keep the taste while staying plant-based. You can add more veggies to boost nutrients. Try adding spinach or kale for a pop of color. Zucchini or peas can also be tasty choices. You can use any seasonal vegetables you like. In the fall, add sweet potatoes for extra sweetness. Mixing in seasonal veggies can change the flavor profile. Fresh asparagus in spring or roasted corn in summer can make this dish exciting. Be sure to chop them small so they cook evenly. For those avoiding dairy, look for non-dairy cheese options. Brands like Daiya or Violife offer good choices that melt. They come in various flavors to suit your taste. If you want to try different cheese types, go for Gruyère or Gouda. They add a rich, nutty flavor to the soup. Mixing cheeses can create a unique taste that's all your own. Store leftover soup in an airtight container. Make sure it cools down first. This helps keep the soup fresh. It will stay good in the fridge for 3 to 4 days. When you reheat, warm it over low heat. Stir often to prevent sticking. If you prefer, you can use the microwave. Heat in short bursts, stirring between each. To freeze your soup, let it cool completely. Pour it into freezer-safe containers. Leave some space at the top. The soup will expand as it freezes. This soup can last up to 3 months in the freezer. Thaw frozen soup in the fridge overnight. This method is safe and simple. You can also use the microwave on the defrost setting. Once thawed, reheat as you would fresh soup. Remember to stir well as it heats. Enjoy your creamy broccoli cheddar soup anytime! You can add spices like crushed red pepper flakes or cayenne pepper. Start with a pinch and taste as you go. A dash of hot sauce can also add heat. For more flavor, try adding diced jalapeños. They bring heat and a nice crunch. Yes, you can use frozen broccoli. Just make sure to thaw and drain it first. Frozen broccoli cooks faster, so reduce the cooking time. Add it when the carrots are almost tender. This keeps the texture nice. - Croutons for crunch - Fresh herbs like parsley or chives - Extra shredded cheddar for richness - A drizzle of olive oil for flavor You can also try adding bacon bits or a dollop of sour cream for creaminess. These toppings add texture and flavor to the soup. To make more servings, simply double the recipe. Use 4 cups of broccoli and 2 cups of carrots. Increase the broth to 8 cups and the cream to 2 cups. This way, everyone can enjoy this creamy delight! In this blog post, we explored how to make a delicious Broccoli Cheddar Soup. You learned about key ingredients like fresh veggies and different cream options. We covered step-by-step instructions for cooking and blending. I shared tips for perfect creaminess and flavor enhancements. You also saw variations to fit specific diets and how to store leftovers. Remember, cooking is about fun and creativity. Use this recipe as a guide, and let your taste buds lead. Enjoy your soup!

Cheesy Broccoli Delight Soup

A creamy and cheesy soup packed with fresh broccoli and carrots, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups fresh broccoli florets
  • 1 cup carrots, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • optional croutons and fresh herbs for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced carrots and fresh broccoli florets to the pot, cooking for another 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat and simmer for about 15 minutes until the broccoli and carrots are tender.
  • Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth.
  • Return the soup to low heat and stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is completely melted and integrated.
  • Add the Dijon mustard, salt, and pepper to taste, stirring well.
  • Serve hot, garnished with croutons and fresh herbs if desired.

Notes

For a lighter version, substitute heavy cream with coconut cream.
Keyword broccoli, cheese, soup, vegetarian