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- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 medium carrots, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups sharp cheddar cheese, grated - 1 cup heavy cream - 1 teaspoon Dijon mustard - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional) Gathering these fresh ingredients is the first step to making your creamy broccoli cheddar soup. The broccoli gives the soup its vibrant color and texture. The onion and carrots add sweetness and depth. Garlic brings a lovely aroma that you will enjoy as it cooks. For the broth, I prefer vegetable broth for a lighter base, but chicken broth works too. The sharp cheddar cheese is key, giving the soup its rich and bold flavor. Heavy cream adds a smooth finish, making every spoonful comforting. Seasoning is simple with just Dijon mustard, salt, and pepper. This adds a nice twist without overpowering the dish. Finally, a sprinkle of fresh parsley brightens up the soup’s appearance. You can find the full recipe [here](#). Enjoy preparing this delightful meal! - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Once hot, add 1 medium diced onion and 2 diced carrots. Sauté for about 5-7 minutes. - The onion should turn translucent, and the carrots will soften. - Now, add 3 cloves of minced garlic to the pot. Stir for 1 minute until fragrant. - Next, add 4 cups of fresh broccoli florets and pour in 4 cups of vegetable broth. - Raise the heat to bring the mix to a boil. - Once it boils, reduce the heat and let it simmer for 10-15 minutes. - You want the broccoli to become tender and bright green. - Carefully purée the soup using an immersion blender until smooth. - If you prefer, transfer it to a countertop blender, then back to the pot. - Stir in 1 cup of heavy cream and 1 teaspoon of Dijon mustard. - Heat through without boiling. - Gradually add 2 cups of grated sharp cheddar cheese. Stir until melted and creamy. - Taste the soup and season with salt and pepper as needed. This simple method leads to a rich, creamy soup. For the full recipe, refer to the main section. To boost the flavor of your creamy broccoli cheddar soup, I recommend using simple seasonings. A pinch of garlic powder or a dash of nutmeg can add depth. You can also try a bit of cayenne pepper for heat. Balance the creaminess with the broth by adjusting the amount of heavy cream. If you want it lighter, use a bit less cream and more broth. This keeps the soup rich but not too heavy. For a smooth and creamy soup, blending is key. Use an immersion blender to puree the soup right in the pot. This saves time and keeps cleanup easy. If you use a countertop blender, work in small batches. Be careful not to overblend; a little texture can be nice. When adding cheese, do it slowly. Stir continuously to avoid lumps. This helps the cheese melt evenly into the soup. Presentation matters! Ladle the soup into warm bowls for that cozy feel. Garnish with fresh parsley and a sprinkle of cheddar cheese on top. This adds a lovely pop of color. For serving, crusty bread is a great choice. It’s perfect for dipping and enhances the meal. Check out the Full Recipe for more details on making this delicious dish! {{image_4}} You can switch the cheese in this soup. Gouda or mozzarella works well. They give a different taste and melt nicely. If you want extra flavor, try adding proteins. Cooked chicken or crispy bacon can make it heartier. Just chop them small and stir them in at the end. Making this soup gluten-free is easy. Just ensure the broth is gluten-free. For a vegan version, swap the heavy cream for coconut cream. It keeps the richness while adding a hint of sweetness. You can also use vegan cheese for melting. Low-calorie options are possible too. Replace heavy cream with light cream for fewer calories. This soup pairs well with many sides. Crusty bread is a favorite. It’s perfect for dipping into the creamy soup. You can also serve a side salad. A fresh green salad with a tangy dressing adds a nice crunch. It gives you a complete meal that feels special. Check out the full recipe for more ideas and tips. To store leftover soup, let it cool first. Pour it into airtight containers. Glass or plastic containers work well. Make sure to leave some space at the top. This allows for expansion during freezing. You can keep your soup in the fridge for up to three days. For long-term storage, freezing is a great option. Use freezer-safe containers or heavy-duty bags. Remove as much air as you can. This helps prevent freezer burn. Label the containers with the date. When you want to enjoy it again, thaw it overnight in the fridge. Reheat the soup gently on the stove. 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. Check for any signs of spoilage. If it looks or smells off, it's best to discard it. Enjoy your delicious soup while it's fresh! For the full recipe, check out the details above. To thicken Creamy Broccoli Cheddar Soup, you can use flour or cornstarch. Start by making a roux with equal parts flour and butter. Cook it for a minute, then slowly add it to the soup while stirring. This adds a smooth texture. Alternatively, mix cornstarch with cold water to make a slurry. Stir this into the soup and heat until it thickens. Both methods work well for this creamy delight. Yes, you can use frozen broccoli in this soup. Frozen broccoli is often picked at peak freshness, making it a great option. It cooks faster than fresh broccoli, so add it during the last few minutes of cooking. This saves time while still giving you tasty results. Just remember, frozen broccoli can be softer than fresh, which may change the soup's texture slightly. To make your soup dairy-free, swap out the heavy cream and cheddar cheese. Use coconut milk or almond milk for the cream. For the cheese, try nutritional yeast or a dairy-free cheese alternative. These swaps keep the soup creamy and flavorful. You won’t miss the dairy, and you can enjoy this soup without worries. For the full recipe, check out the links provided in the article. This blog post covers a delicious creamy broccoli cheddar soup. We explored fresh ingredients, broth, and seasonings that bring rich flavor. You learned step-by-step instructions, tips for perfect texture, and creative variations. Remember, you can adjust the recipe to fit dietary needs and presentation styles. Enjoy making this soup, whether you stick to the classic or try your own spin. The warmth and taste will satisfy everyone. Happy cooking!

Creamy Broccoli Cheddar Soup

Warm up your day with this deliciously creamy broccoli cheddar soup! Packed with fresh broccoli, sharp cheddar, and infused with garlic and Dijon mustard, this comforting soup is perfect for chilly evenings. Discover how easy it is to whip up a batch in just 40 minutes with minimal prep. Click through to explore the full recipe and learn tips for perfect presentation that will impress your family and friends! Enjoy every spoonful!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 medium carrots, diced

3 cloves garlic, minced

4 cups vegetable broth

2 cups sharp cheddar cheese, grated

1 cup heavy cream

1 teaspoon Dijon mustard

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and carrots. Sauté for approximately 5-7 minutes, or until the vegetables soften and the onion becomes translucent.

    Next, add the minced garlic to the pot, stirring continuously for about 1 minute until the garlic releases its fragrant aroma.

      Incorporate the fresh broccoli florets into the pot and pour in the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for an additional 10-15 minutes, or until the broccoli is tender and bright green.

        Carefully purée the soup using an immersion blender until it reaches a smooth consistency. (If you prefer, you can transfer the soup in batches to a countertop blender for puréeing, then return it to the pot afterward.)

          Stir in the heavy cream and Dijon mustard, allowing the soup to heat through without boiling.

            Gradually add the grated sharp cheddar cheese, stirring continuously until the cheese is completely melted and incorporated, resulting in a rich and creamy texture.

              Taste the soup and season with salt and pepper as desired. If you find the soup needs more heat, let it warm for a few minutes longer, ensuring it is hot but not boiling.

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

                  - Presentation Tips: For an appealing presentation, ladle the soup into warm bowls and garnish with freshly chopped parsley and a light sprinkle of additional cheddar cheese on top. For an added touch, serve with crusty bread alongside for dipping into the delicious soup!