Creamy Broccoli Cheddar Bliss

$- 2 cups fresh broccoli florets - 1 cup carrots, diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour - 4 cups vegetable broth - 1 cup whole milk - 2 cups shredded sharp cheddar cheese - 1 teaspoon Dijon mustard - Salt and pepper, to taste - A pinch of red pepper flakes (optional for heat) - Fresh chives, chopped, for garnish To make this creamy broccoli cheddar soup, you need fresh and simple ingredients. Start with two cups of fresh broccoli florets. They add color and nutrition. Next, use one cup of diced carrots. The carrots add sweetness and texture. You will also need one medium onion, finely chopped. The onion brings a strong flavor base. Add three cloves of minced garlic for an aromatic touch. For the pantry staples, gather four tablespoons of unsalted butter. This will help create a rich flavor. You also need a quarter cup of all-purpose flour. This helps thicken the soup. Next, grab four cups of vegetable broth. This gives the soup depth. Use one cup of whole milk for creaminess. Now for the flavor enhancers. You will need two cups of shredded sharp cheddar cheese. This is what makes the soup cheesy and delicious. A teaspoon of Dijon mustard adds a nice tang. Don't forget salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes. Lastly, chop fresh chives for garnish. They add a pop of color and flavor. With these ingredients, you can create a warm and comforting soup. {{ingredient_image_2}} - Step 1: Melt 4 tablespoons of unsalted butter in a large pot over medium heat. Once melted, add 1 medium onion, finely chopped, and 1 cup of diced carrots. Sauté for about 5 minutes until the onion is soft and clear. - Step 2: Next, add 3 cloves of minced garlic to the pot. Cook for an additional minute. Stir it gently so it doesn’t burn. - Step 3: Now, sprinkle 1/4 cup of all-purpose flour over the veggies. Stir constantly for about 2-3 minutes. This mixture will thicken and form a roux. - Step 4: Gradually whisk in 4 cups of vegetable broth. Keep stirring to avoid lumps. Bring the mixture to a gentle simmer, stirring often. - Step 5: Add in 2 cups of fresh broccoli florets. Cook for 10-12 minutes until the broccoli is tender but still bright green. - Step 6: Lower the heat and stir in 1 cup of whole milk, 1 teaspoon of Dijon mustard, and 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts and the soup is creamy. - Step 7: Season the soup with salt, pepper, and a pinch of red pepper flakes for some heat. Taste and adjust the seasoning if needed. - Step 8: For a smoother texture, use an immersion blender to puree part of the soup. You can also blend it in batches for the right consistency. - Step 9: Once ready, ladle the soup into bowls and top with freshly chopped chives for a pop of color and flavor. You can switch up the cheese for fun flavors. Try gouda for a smoky twist. Fontina gives a creamy touch, while pepper jack adds spice. If you want a richer soup, use half-and-half instead of milk. This keeps it creamy without being too heavy. You can also swap the vegetable broth for chicken broth if you like. Using an immersion blender is easy and quick. You can blend the soup right in the pot. This method makes it smooth without extra dishes. If you use a regular blender, let the soup cool a bit before blending. Blend in batches and be careful with hot liquids. Aim for a creamy yet slightly chunky texture for the best taste. Add herbs like thyme or rosemary for more depth. A splash of lemon juice brightens the flavors. You can also stir in a bit of nutmeg for warmth. For serving, crusty bread pairs well with the soup. Consider a light salad on the side for balance. Add croutons on top for extra crunch and fun! Pro Tips Freshness Matters: Always use fresh broccoli for the best flavor and texture in your soup. Cheese Choice: Opt for sharp cheddar cheese for a bolder flavor that stands out in the creamy base. Perfect Consistency: For a creamier soup, blend a portion of the soup with an immersion blender to achieve your desired texture. Seasoning is Key: Don’t forget to taste the soup before serving and adjust the seasoning to enhance the flavors. {{image_4}} You can make your creamy broccoli cheddar soup even better by adding seasonal veggies. Carrots and peas work well in spring. Try squash in the fall. Each vegetable brings new flavors and colors. You can also swap cheese types to change the taste. For a milder soup, use Monterey Jack. For a bolder flavor, try smoked gouda. Each choice makes the soup unique. If you want a gluten-free version, use gluten-free flour for the roux. This helps thicken the soup without wheat. You can also make a vegan version. Use plant-based milk instead of whole milk. Choose a dairy-free cheese to keep it creamy. These changes keep the soup tasty while meeting different diets. Some people like chunky soup, while others prefer it smooth. If you want a chunky soup, don’t blend it. Just cook the broccoli until it’s tender. For a creamier texture, use an immersion blender. Blend part of the soup until smooth, then stir it back in. You can also add grains or protein for more substance. Quinoa or cooked chicken can make the soup heartier. To keep your creamy broccoli cheddar soup fresh, store it in an airtight container. Make sure it cools down first before sealing it. This helps to avoid extra moisture inside the container. When you reheat it, heat it slowly over low heat. Stir often to keep it from sticking to the pot. You can freeze this soup for later meals. First, let it cool fully. Then, pour it into freezer-safe containers, leaving some space at the top for expansion. When you’re ready to eat it, move the soup to the fridge to thaw overnight. For quick thawing, put the container in warm water. In the fridge, this soup lasts about 3 to 4 days. If frozen, it can last up to 3 months. Look for signs of spoilage like off smells, changes in color, or mold. If you see any of these, it's best to toss the soup. To make this soup vegan, swap dairy and cheese with plant-based options. Use almond or oat milk instead of whole milk. For cheese, try a vegan cheese that melts well. You can also use nutritional yeast for a cheesy flavor. For butter, choose a vegan butter or olive oil. These swaps keep the soup rich and creamy. Yes, you can make this soup in advance. Prepare the soup and let it cool. Store it in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove. If the soup thickens, add a splash of broth or milk while reheating to loosen it up. This soup pairs well with crusty bread or a fresh salad. You can also serve it with grilled cheese sandwiches for a cozy meal. For a lighter option, try a side of steamed vegetables. These sides complement the creamy soup and add more flavor to your meal. In this blog post, we explored making creamy broccoli cheddar soup. We covered fresh ingredients, pantry staples, and flavor enhancers. The step-by-step guide walked you through preparing the base, building the soup, and adding final touches. Plus, we shared tips for substitutions and variations to suit your tastes. Remember, this soup adapts well to your needs. Enjoy making it your own and savoring each delicious bowl. Keep experimenting with new flavors and techniques, and soon you’ll have a favorite recipe to share.$

A rich and creamy soup featuring fresh broccoli and sharp cheddar cheese, perfect for a comforting meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 cups fresh broccoli florets
1 cup carrots, diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups vegetable broth
1 cup whole milk
2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
to taste Salt and pepper
a pinch red pepper flakes (optional for heat)
for garnish Fresh chives, chopped

Instructions

In a large pot, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion and diced carrots. Sauté for about 5 minutes, until the vegetables are tender and the onion is translucent.
Incorporate the minced garlic and stir for an additional minute until fragrant, being careful not to let it burn.
Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly for about 2-3 minutes until the mixture thickens and forms a roux.
Gradually whisk in the vegetable broth, ensuring a smooth mixture without lumps. Bring the soup to a gentle simmer, stirring frequently to avoid sticking.
Add the fresh broccoli florets to the pot and cook for about 10-12 minutes, or until the broccoli is tender but still vibrant green.
Lower the heat and mix in the whole milk, Dijon mustard, and shredded cheddar cheese. Stir continuously until the cheese is completely melted and the soup is creamy and rich.
Season the soup with salt, pepper, and a pinch of red pepper flakes for an optional kick of heat. Taste and adjust seasoning as needed.
For a silkier texture, use an immersion blender to puree a portion of the soup for a smoother consistency, or carefully transfer the soup in batches to a blender and pulse until you reach your desired texture (optional).
Once your soup is ready, ladle it into warmed bowls and finish it off with a sprinkle of freshly chopped chives for a burst of color and flavor.

Notes

For a silkier texture, consider pureeing part of the soup.

Keyword broccoli, cheddar, creamy, soup, vegetarian