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- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 1 teaspoon Dijon mustard - 1/2 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - 2 tablespoons all-purpose flour (optional, for thickness) A typical serving of this soup contains about 350 calories. It provides around 25 grams of fat, 24 grams of carbohydrates, and 12 grams of protein. This makes it a rich and filling meal option. When I craft this soup, I focus on using fresh ingredients. Fresh broccoli adds a bright color and crisp taste. The onion and garlic provide a strong base. Together, these main ingredients create a hearty soup. For extra flavor, I like to add Dijon mustard and paprika. They add depth and warmth to each spoonful. Do not skip salt and pepper; they balance the flavors nicely. Using heavy cream gives the soup a rich texture. If you want a thicker soup, sprinkle in flour. This helps to make it creamy without being too heavy. This soup is not just tasty; it is also good for you. The broccoli is packed with vitamins. The cheese gives you protein. Together, these ingredients make a nutritious and comforting meal. For the full recipe, check out the Cheesy Broccoli Bliss Soup section. Enjoy! - Sauté onion and garlic: Start by heating olive oil in a large pot over medium heat. Add the diced onion. Cook it until it turns soft and clear, about five minutes. Then, add the minced garlic. Stir for one minute until you smell its nice aroma. - Cook broccoli with broth: Next, toss in the fresh broccoli florets. Pour in the vegetable broth. Bring it all to a boil. Once boiling, turn down the heat. Let it simmer for 10 to 15 minutes until the broccoli is soft. - Pureeing the soup using immersion blender: When the broccoli is soft, use an immersion blender to mix the soup until it is smooth. If you like some chunks, blend it less. - Adding cream and cheese gradually: After blending, return the pot to low heat. Slowly stir in the heavy cream. Next, add Dijon mustard and paprika for more flavor. Gradually add the grated cheddar cheese, mixing until it melts well. - Simmer for flavors to meld: Allow the soup to simmer on low heat for another five minutes. This helps all the flavors mix together nicely. - Adjust seasoning as needed: Taste the soup and add salt and pepper if needed. This is your chance to make it just right for your taste. To make your soup creamy without adding too many calories, try using low-fat milk or almond milk. You can also add more vegetables like cauliflower. When you blend these, they add a rich texture. Another option is to use Greek yogurt. This adds creaminess and boosts protein. For a lighter version, swap heavy cream with low-fat cream or milk. You can also reduce the cheese by half and still enjoy great flavor. If you want extra fiber, add chopped spinach or kale. They blend well and make the soup healthier. Serve the soup in warm bowls for a cozy feel. Top it with extra cheese or a few broccoli florets for a nice look. A drizzle of olive oil adds flavor and shine. Freshly ground pepper can enhance the taste. Pair the soup with crusty bread or a fresh salad to complete the meal. For a fun twist, serve with a side of garlic breadsticks. This makes for a lovely dinner experience. For more tips and tricks, check the Full Recipe. {{image_2}} You can switch up the cheese in this soup for fun flavors. Gruyere adds a nutty taste, while Monterey Jack gives a mild creaminess. Feel free to mix cheeses too. A combo of sharp cheddar and Gouda creates a rich, smoky flavor. Experimenting with different cheeses keeps each bowl exciting. Want to boost your veggie intake? Toss in some carrots for a hint of sweetness. Chopped cauliflower works well too, adding a nice texture. You can even add spinach or peas for a pop of color and nutrition. The key is to chop all veggies to a similar size for even cooking. To make this soup gluten-free, simply skip the all-purpose flour. Instead, you can use cornstarch. Mix one tablespoon of cornstarch with two tablespoons of water. Stir it in after blending the soup for thickness. This method keeps the texture creamy without gluten. Enjoy your meal without worries! For more details, check the Full Recipe. To keep your soup fresh, let it cool first. Pour it into an airtight container. Store it in the fridge. It will stay good for about three to four days. If you want to keep it longer, freeze it. Use freezer-safe bags or containers for best results. When you want to eat your soup again, reheat it gently. Use a pot on low heat. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, stirring in between. This way, you keep the smooth texture. Broccoli cheddar soup lasts three to four days in the fridge. In the freezer, it can last up to three months. Always check for signs of spoilage. If it smells off or looks unusual, it's best to throw it out. Enjoy your Broccoli Cheddar Soup by following the Full Recipe! Yes, you can use frozen broccoli! It is a great option when fresh isn't available. Just remember that frozen broccoli is often blanched, so it cooks faster. You can add it to the pot during the last few minutes of cooking. This helps to keep its bright color and flavor. Absolutely! To make a dairy-free version, swap the heavy cream for coconut milk or almond milk. Use a dairy-free cheese that melts well, like cashew cheese or a store-bought alternative. This keeps the rich taste without the dairy. To cook this soup in a slow cooker, start by sautéing the onion and garlic in olive oil. Then, add all ingredients, including broccoli and broth, to the slow cooker. Cook on low for about 6 hours or high for 3 hours. Blend it before serving for a creamy texture. This soup pairs well with many sides! Here are some tasty options: - Crusty bread for dipping - A fresh garden salad - Grilled cheese sandwiches - Garlic breadsticks These options add flavor and texture to your meal. To make this soup vegan, use vegetable broth, coconut milk, and a plant-based cheese. You can also skip the cheese and add nutritional yeast for a cheesy flavor. This way, you can enjoy a creamy, rich soup that fits a vegan diet. For the Full Recipe, refer to the section above. Broccoli cheddar soup is a comforting dish with simple steps. You need fresh broccoli, cheese, and a mix of spices. We’ve covered ways to adjust creaminess, add veggies, and make it healthier. Storing tips help keep your soup fresh for longer. The variations allow for creativity. Whether you prefer it creamy or lighter, this soup fits your needs. Enjoy this homemade recipe, and get creative with your ingredients. Your kitchen will smell amazing!

Broccoli Cheddar Soup

Warm up with a bowl of Cheesy Broccoli Bliss Soup that's simple to make and bursting with flavor! This creamy soup features fresh broccoli, sharp cheddar, and a hint of Dijon mustard for a delicious twist. Perfect for a cozy meal, this recipe is quick to whip up and sure to please. Ready to dive into creamy comfort? Click to explore the full recipe and bring this cheesy delight to your kitchen!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, grated

1 teaspoon Dijon mustard

1/2 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons all-purpose flour (optional, for thickness)

Instructions
 

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

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the broccoli is tender.

        If you prefer a thicker soup, sprinkle in the flour and stir well, allowing it to cook for a minute.

          Using an immersion blender (or carefully transferring to a blender), puree the soup until smooth or leave it slightly chunky, depending on your preference.

            Return the pot to low heat. Stir in the heavy cream, Dijon mustard, and paprika.

              Gradually add the grated cheddar cheese, stirring until melted and well incorporated. Season with salt and pepper to taste.

                Simmer on low for an additional 5 minutes, stirring occasionally, until the soup is heated through.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: Serve the soup in warm bowls, garnished with a sprinkle of extra cheese and a few broccoli florets on top. Drizzle with a bit of olive oil for extra flavor and visual appeal.