Broccoli Cheddar Bliss Soup

$- 4 cups broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced Fresh ingredients bring life to your soup. Broccoli florets add a nice crunch and bright color. The onion gives a sweet flavor, while garlic adds depth. Carrots add a hint of sweetness and a lovely texture. - 1/4 cup butter - 1/4 cup all-purpose flour - 4 cups vegetable broth - 2 cups whole milk You need pantry staples for a creamy base. Butter adds richness, while flour thickens your soup. Vegetable broth gives a savory taste, and whole milk provides creaminess. These ingredients create a comforting foundation for your dish. - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - Salt and pepper to taste - 1/2 teaspoon paprika (optional) - Fresh parsley, chopped (for garnish) Seasoning is key to great flavor. Sharp cheddar cheese gives a rich, cheesy taste. Dijon mustard adds a tangy kick. Salt and pepper enhance all the flavors. Paprika adds a touch of warmth, and fresh parsley brightens your dish as a garnish. {{ingredient_image_1}} To start, you need to sauté the onion and garlic. Melt 1/4 cup of butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook this mix for about 4 to 5 minutes until the onion looks clear. Next, it’s time to add the broccoli and carrots. Toss in 4 cups of broccoli florets and 2 diced carrots. Stir them together. Cook for another 5 minutes. You want the veggies to soften a bit but not turn mushy. After the veggies are ready, you create a roux. Sprinkle 1/4 cup of all-purpose flour over the vegetables. Stir constantly for about 2 minutes. This will help thicken your soup later. Now, add the vegetable broth. Slowly pour in 4 cups while whisking. This helps avoid lumps. Bring this mixture to a gentle boil. Once boiling, reduce the heat to low. Next, incorporate the milk. Pour in 2 cups of whole milk and stir well. Let this cook for 10 to 15 minutes. This step allows the soup to thicken nicely. Finally, add the cheese and seasonings. Stir in 2 cups of shredded sharp cheddar cheese until it melts. Then mix in 1 teaspoon of Dijon mustard, salt, pepper, and optional paprika. Give it a good stir. Remove the pot from heat. Let the soup sit for 5 minutes before serving. If you want a creamier texture, use an immersion blender. Serve hot, and don’t forget to garnish with fresh parsley. Enjoy! To get the best flavor in your soup, choose sharp cheddar cheese. It adds rich taste and depth. A good blend of flavors comes from good cheese. You can also adjust cooking times. If you prefer a thicker soup, cook it a bit longer. Don’t rush; patience helps the flavors mix well. Texture plays a big role. Blending the soup gives it a creamy feel. Use an immersion blender or a regular blender for this. If you prefer chunkier soup, blend just half. When choosing broccoli, fresh broccoli is best. It gives a bright color and better crunch. Frozen broccoli works too, but it may change the texture slightly. Pair your soup with a crusty bread or a fresh salad. A side of crackers adds a nice crunch. For a garnish, fresh parsley looks great on top. You can also sprinkle extra cheese for a cheesy touch. Consider adding a dollop of sour cream for creaminess. Your soup will look as good as it tastes! Pro Tips Use Fresh Broccoli: For the best flavor and nutrition, opt for fresh broccoli florets instead of frozen ones. Fresh broccoli retains its vibrant color and crisp texture, enhancing the overall soup experience. Customize the Cheese: Feel free to mix different types of cheese! Combining sharp cheddar with Gruyère or Monterey Jack can add depth and complexity to the flavor of your soup. Adjust the Thickness: If you prefer a thinner soup, simply add more vegetable broth or milk until you reach your desired consistency. For a thicker texture, blend a portion of the soup and stir it back in. Make It Ahead: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it thickens too much during storage. {{image_2}} Gluten-free alternatives To make this soup gluten-free, swap all-purpose flour for cornstarch or a gluten-free flour blend. Mix the cornstarch with a little water to form a slurry. Stir this in after adding the broth. The soup will still thicken nicely. Vegan version tips For a vegan version, use plant-based butter and non-dairy milk, like almond or coconut milk. Replace cheese with a vegan cheese option or nutritional yeast for a cheesy flavor. You can also add more veggies for extra texture. Adding spices To boost flavor, try adding spices like cayenne pepper or garlic powder. A sprinkle of nutmeg can also add warmth. These spices make the soup more exciting and delicious. Including proteins You can easily add proteins to the soup. Cooked chicken, chickpeas, or tofu blend well in this dish. This will create a more filling meal and add extra nutrition. Using seasonal vegetables Make this soup even better by adding seasonal veggies. Try adding peas in spring or squash in fall. Seasonal produce gives the soup fresh flavors and vibrant colors. Other cheese options While sharp cheddar is classic, you can use other cheeses. Gruyère or fontina adds a unique taste. Mixing different cheeses creates a rich and creamy soup that's hard to resist. To store your leftover soup, let it cool first. Then, transfer it to an airtight container. This keeps it fresh. The soup stays good in the fridge for about 3 to 4 days. Always check for any off smells or changes in texture before eating. If you want to freeze the soup, pour it into freezer-safe containers. Leave some space at the top, as soup expands when frozen. The soup can last up to 3 months in the freezer. When ready to eat, move the container to the fridge overnight to thaw. You can reheat the soup on the stovetop or in the microwave. For stovetop, heat it gently in a pot over medium heat. Stir often to avoid sticking. If using a microwave, heat in short bursts, stirring in between. To prevent separation, avoid boiling the soup after adding milk. Stir well for a smooth texture before serving. To spice up this soup, add red pepper flakes or cayenne pepper. Start with a pinch, then taste. You can also mix in jalapeños for a fresh kick. Adding a splash of hot sauce can give it a nice heat too. Yes, you can use low-fat milk. It will still work well but may change the soup’s creaminess. If you want a thicker texture, consider adding a little more cheese. If you want to swap cheddar cheese, try Gruyère or Monterey Jack. Both offer a great taste and melt nicely. For a dairy-free option, use vegan cheese brands that melt well. Yes, this soup can be frozen. Just let it cool completely before putting it in a freezer-safe container. It can last up to three months in the freezer. When ready, thaw it in the fridge overnight before reheating. Serve the soup hot in a bowl, garnished with fresh parsley. It pairs well with crusty bread or a salad. For a fun twist, try serving it in a bread bowl for a complete meal experience. This blog post shared how to make a delicious soup. We discussed fresh ingredients, like broccoli, onion, and garlic, along with pantry staples. I showed you how to create a smooth base using simple steps. We explored tips for the best flavor and texture. You can even customize this soup with dietary adjustments and seasonal options. Remember, proper storage keeps your soup fresh longer. Enjoy creating this dish, and feel free to experiment with your favorite flavors!$

Broccoli Cheddar Bliss Soup

A creamy and comforting soup made with broccoli and sharp cheddar cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

4 cups broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 4 cup butter
1 4 cup all-purpose flour
4 cups vegetable broth
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
to taste salt and pepper
0.5 teaspoon paprika (optional)
to taste fresh parsley, chopped (for garnish)

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 4-5 minutes.
Add the diced carrots and broccoli florets to the pot, stirring occasionally, and cook for another 5 minutes until the vegetables begin to soften.
Sprinkle the flour over the vegetables, stirring constantly for about 2 minutes to create a roux.
Gradually pour in the vegetable broth while whisking to combine, ensuring there are no lumps. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and add the milk, stirring well. Cook for an additional 10-15 minutes, allowing the soup to thicken.
Stir in the shredded cheddar cheese until melted and smooth. Add the Dijon mustard, salt, pepper, and paprika for extra flavor.
Remove from heat and let the soup sit for 5 minutes before serving. If preferred, use an immersion blender to blend for a creamier texture.
Serve hot, garnished with fresh parsley on top.

Notes

For a creamier texture, blend the soup with an immersion blender.

Keyword broccoli, cheddar, soup, vegetarian