![- 2 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 3 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon smoked paprika - 1/4 teaspoon nutmeg (optional) - Croutons, for garnish This cheddar broccoli soup is not only tasty but also packed with nutrients. Each serving provides a good amount of vitamins A and C from the broccoli. The cheese offers protein and calcium, while the cream adds richness. Keep in mind, this soup is high in calories due to the cheese and cream, so enjoy it in moderation. You can make easy swaps to fit your needs. If you want a lighter soup, use milk instead of heavy cream. For a dairy-free option, try almond or oat milk with nutritional yeast for flavor. If you like spice, add a pinch of cayenne pepper. For a crunchier texture, toss in some toasted nuts or seeds on top. Always taste and adjust seasoning to your liking. For the full recipe, check out the Cheddar Bliss Broccoli Soup. Start by gathering your ingredients. You will need: - 2 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 3 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon smoked paprika - 1/4 teaspoon nutmeg (optional) - Croutons, for garnish First, heat the olive oil in a large pot over medium heat. When the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes until it turns soft and clear. Then, add the minced garlic to the pot. Cook for another minute while stirring. Be careful not to let the garlic brown, as it can become bitter. Next, pour in the vegetable broth and bring it to a gentle simmer. Once it simmers, add the broccoli florets, salt, black pepper, smoked paprika, and nutmeg if you like. Stir everything well to mix. Let the soup cook for 10-15 minutes. This will make the broccoli tender and bright green. Once the broccoli is ready, use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, pour the soup in batches into a regular blender. Blend until smooth and then return it to the pot. After blending, set the pot on low heat. Stir in the heavy cream slowly. Then, sprinkle in the shredded cheddar cheese. Keep stirring until the cheese melts and blends into the soup. Taste it and add more salt or pepper if needed. Now it’s time to serve your delicious soup! Pour it into bowls and top each bowl with croutons for a nice crunch. For added flair, drizzle a little extra heavy cream on top. A sprinkle of smoked paprika can add some color and extra flavor. Enjoy your warm, creamy cheddar broccoli soup! For the full recipe, refer to the earlier section in this article. To get the best texture in your cheddar broccoli soup, focus on cooking time. Cook the broccoli just until tender. If overcooked, it can turn mushy. Blend the soup until smooth but not too long. You don’t want to lose all the richness. If you like some chunks, blend only half. This gives you a creamy base with tasty bits of broccoli. Seasoning can make or break your soup. Start with salt and black pepper. They enhance the cheese's flavor. Smoked paprika adds a nice warmth. Nutmeg is optional, but it can deepen the flavor. Always taste as you go. Adjust the seasoning to suit your palate. Fresh herbs, like chives or parsley, can add bright flavors too. Many people make a few common mistakes. First, be careful not to boil the soup too hard. This can affect the cheese’s texture. Second, don’t skip the sautéing. It builds a great base of flavor. Lastly, avoid adding cheese too quickly. If you add it all at once, it may clump. Stir it in gradually for a smooth finish. Following these tips will help you create the perfect cheddar broccoli soup. For the full recipe, check out Cheddar Bliss Broccoli Soup. {{image_4}} You can easily make this soup vegan. Start by using plant-based cheese. Look for brands that melt well. Replace the heavy cream with coconut milk or cashew cream. These options give a rich texture. You can also switch vegetable broth for a homemade mix using water and spices. This keeps all the flavor without dairy. To make this soup gluten-free, check all your ingredients. Ensure the broth and cheese are gluten-free. Most brands offer gluten-free versions. If you want to thicken the soup, use cornstarch or arrowroot powder. Mix it with water before adding it to the pot. This way, it won’t clump. Feel free to get creative with your soup. You can add cooked potatoes for extra creaminess. Or toss in some carrots for sweetness. For a spicy kick, add red pepper flakes or diced jalapeños. You can even mix in protein like cooked chicken or beans. Each choice makes the soup even more satisfying. Check the [Full Recipe] for the base ingredients before you start experimenting! You can keep leftover cheddar broccoli soup in your fridge. Make sure to let it cool first. Store it in an airtight container. It will stay fresh for about 3 to 4 days. When you're ready to eat, just take it out and check for any signs of spoilage. If you want to save some soup for later, freezing is a great option. Cool the soup completely before freezing. Pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can last for up to 3 months in the freezer. When you’re ready to enjoy, thaw it in the fridge overnight. To reheat your cheddar broccoli soup, first, pour it into a pot. Heat it on low to medium heat. Stir it often to avoid burning. If the soup seems thick, you can add a splash of vegetable broth or cream for a smoother texture. Once it's hot throughout, serve it in bowls and enjoy! You can use milk or plant-based milk. Coconut milk also works well. For a thicker option, use Greek yogurt or sour cream. These options can give your soup a creamy texture. Adjust the flavors as needed to keep it tasty. Yes, you can make this soup ahead of time. Just store it in an airtight container in your fridge. It will stay fresh for about three days. When ready to eat, just reheat it on the stove. Stir well to mix the flavors again. To thicken your soup, try adding more cheese. You can also mix in a cornstarch slurry. Just mix equal parts cornstarch and cold water. Stir it into the soup while it simmers. Another option is to add mashed potatoes for a creamy texture. This article covered all you need for Cheddar Broccoli Soup. We looked at the key ingredients, nutritional facts, and even some substitutions. Cooking steps were laid out simply, making it easy to follow. I shared tips to enhance texture and avoid common mistakes. You can try variations like vegan or gluten-free options. Finally, we discussed how to store and reheat your soup. With this knowledge, you're ready to cook a delicious soup that everyone will enjoy. Enjoy your cooking!](https://yumymoments.com/wp-content/uploads/2025/05/d7838e9f-7da2-48c5-a805-6ec9d2c612ab-768x768.webp)
If you crave comfort food, this Cheddar Broccoli Soup is perfect for you! Creamy, cheesy, and packed with nutrients, it warms you from the inside out. In this handy guide, I’ll share the ingredients, step-by-step instructions, and tips to make it just right. Plus, we’ll explore variations to fit your diet. Let’s dive in and whip up a bowl of this hearty and flavorful soup together!
Ingredients
List of Ingredients
– 2 cups fresh broccoli florets
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 3 cups vegetable broth
– 2 cups shredded sharp cheddar cheese
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon nutmeg (optional)
– Croutons, for garnish
Nutritional Information
This cheddar broccoli soup is not only tasty but also packed with nutrients. Each serving provides a good amount of vitamins A and C from the broccoli. The cheese offers protein and calcium, while the cream adds richness. Keep in mind, this soup is high in calories due to the cheese and cream, so enjoy it in moderation.
Substitutions and Recommendations
You can make easy swaps to fit your needs. If you want a lighter soup, use milk instead of heavy cream. For a dairy-free option, try almond or oat milk with nutritional yeast for flavor. If you like spice, add a pinch of cayenne pepper. For a crunchier texture, toss in some toasted nuts or seeds on top. Always taste and adjust seasoning to your liking. For the full recipe, check out the Cheddar Bliss Broccoli Soup.
Step-by-Step Instructions
Cooking Preparation
Start by gathering your ingredients. You will need:
– 2 cups fresh broccoli florets
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 3 cups vegetable broth
– 2 cups shredded sharp cheddar cheese
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon nutmeg (optional)
– Croutons, for garnish
First, heat the olive oil in a large pot over medium heat. When the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes until it turns soft and clear. Then, add the minced garlic to the pot. Cook for another minute while stirring. Be careful not to let the garlic brown, as it can become bitter.
Next, pour in the vegetable broth and bring it to a gentle simmer. Once it simmers, add the broccoli florets, salt, black pepper, smoked paprika, and nutmeg if you like. Stir everything well to mix.
Blending and Final Touches
Let the soup cook for 10-15 minutes. This will make the broccoli tender and bright green. Once the broccoli is ready, use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, pour the soup in batches into a regular blender. Blend until smooth and then return it to the pot.
After blending, set the pot on low heat. Stir in the heavy cream slowly. Then, sprinkle in the shredded cheddar cheese. Keep stirring until the cheese melts and blends into the soup. Taste it and add more salt or pepper if needed.
Serving Suggestions
Now it’s time to serve your delicious soup! Pour it into bowls and top each bowl with croutons for a nice crunch. For added flair, drizzle a little extra heavy cream on top. A sprinkle of smoked paprika can add some color and extra flavor. Enjoy your warm, creamy cheddar broccoli soup! For the full recipe, refer to the earlier section in this article.
Tips & Tricks
How to Achieve the Best Texture
To get the best texture in your cheddar broccoli soup, focus on cooking time. Cook the broccoli just until tender. If overcooked, it can turn mushy. Blend the soup until smooth but not too long. You don’t want to lose all the richness. If you like some chunks, blend only half. This gives you a creamy base with tasty bits of broccoli.
Seasoning Suggestions
Seasoning can make or break your soup. Start with salt and black pepper. They enhance the cheese’s flavor. Smoked paprika adds a nice warmth. Nutmeg is optional, but it can deepen the flavor. Always taste as you go. Adjust the seasoning to suit your palate. Fresh herbs, like chives or parsley, can add bright flavors too.
Common Mistakes to Avoid
Many people make a few common mistakes. First, be careful not to boil the soup too hard. This can affect the cheese’s texture. Second, don’t skip the sautéing. It builds a great base of flavor. Lastly, avoid adding cheese too quickly. If you add it all at once, it may clump. Stir it in gradually for a smooth finish. Following these tips will help you create the perfect cheddar broccoli soup. For the full recipe, check out Cheddar Bliss Broccoli Soup.
Variations
Vegan Cheddar Broccoli Soup
You can easily make this soup vegan. Start by using plant-based cheese. Look for brands that melt well. Replace the heavy cream with coconut milk or cashew cream. These options give a rich texture. You can also switch vegetable broth for a homemade mix using water and spices. This keeps all the flavor without dairy.
Gluten-Free Options
To make this soup gluten-free, check all your ingredients. Ensure the broth and cheese are gluten-free. Most brands offer gluten-free versions. If you want to thicken the soup, use cornstarch or arrowroot powder. Mix it with water before adding it to the pot. This way, it won’t clump.
Add-Ins and Enhancements
Feel free to get creative with your soup. You can add cooked potatoes for extra creaminess. Or toss in some carrots for sweetness. For a spicy kick, add red pepper flakes or diced jalapeños. You can even mix in protein like cooked chicken or beans. Each choice makes the soup even more satisfying. Check the [Full Recipe] for the base ingredients before you start experimenting!
Storage Info
Refrigerator Storage
You can keep leftover cheddar broccoli soup in your fridge. Make sure to let it cool first. Store it in an airtight container. It will stay fresh for about 3 to 4 days. When you’re ready to eat, just take it out and check for any signs of spoilage.
Freezing Instructions
If you want to save some soup for later, freezing is a great option. Cool the soup completely before freezing. Pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can last for up to 3 months in the freezer. When you’re ready to enjoy, thaw it in the fridge overnight.
Reheating Guidelines
To reheat your cheddar broccoli soup, first, pour it into a pot. Heat it on low to medium heat. Stir it often to avoid burning. If the soup seems thick, you can add a splash of vegetable broth or cream for a smoother texture. Once it’s hot throughout, serve it in bowls and enjoy!
FAQs
What can I use instead of heavy cream?
You can use milk or plant-based milk. Coconut milk also works well. For a thicker option, use Greek yogurt or sour cream. These options can give your soup a creamy texture. Adjust the flavors as needed to keep it tasty.
Can I make Cheddar Broccoli Soup ahead of time?
Yes, you can make this soup ahead of time. Just store it in an airtight container in your fridge. It will stay fresh for about three days. When ready to eat, just reheat it on the stove. Stir well to mix the flavors again.
How to make Cheddar Broccoli Soup thicker?
To thicken your soup, try adding more cheese. You can also mix in a cornstarch slurry. Just mix equal parts cornstarch and cold water. Stir it into the soup while it simmers. Another option is to add mashed potatoes for a creamy texture.
This article covered all you need for Cheddar Broccoli Soup. We looked at the key ingredients, nutritional facts, and even some substitutions. Cooking steps were laid out simply, making it easy to follow. I shared tips to enhance texture and avoid common mistakes. You can try variations like vegan or gluten-free options. Finally, we discussed how to store and reheat your soup. With this knowledge, you’re ready to cook a delicious soup that everyone will enjoy. Enjoy your cooking!
![- 2 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 3 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon smoked paprika - 1/4 teaspoon nutmeg (optional) - Croutons, for garnish This cheddar broccoli soup is not only tasty but also packed with nutrients. Each serving provides a good amount of vitamins A and C from the broccoli. The cheese offers protein and calcium, while the cream adds richness. Keep in mind, this soup is high in calories due to the cheese and cream, so enjoy it in moderation. You can make easy swaps to fit your needs. If you want a lighter soup, use milk instead of heavy cream. For a dairy-free option, try almond or oat milk with nutritional yeast for flavor. If you like spice, add a pinch of cayenne pepper. For a crunchier texture, toss in some toasted nuts or seeds on top. Always taste and adjust seasoning to your liking. For the full recipe, check out the Cheddar Bliss Broccoli Soup. Start by gathering your ingredients. You will need: - 2 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 3 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon smoked paprika - 1/4 teaspoon nutmeg (optional) - Croutons, for garnish First, heat the olive oil in a large pot over medium heat. When the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes until it turns soft and clear. Then, add the minced garlic to the pot. Cook for another minute while stirring. Be careful not to let the garlic brown, as it can become bitter. Next, pour in the vegetable broth and bring it to a gentle simmer. Once it simmers, add the broccoli florets, salt, black pepper, smoked paprika, and nutmeg if you like. Stir everything well to mix. Let the soup cook for 10-15 minutes. This will make the broccoli tender and bright green. Once the broccoli is ready, use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, pour the soup in batches into a regular blender. Blend until smooth and then return it to the pot. After blending, set the pot on low heat. Stir in the heavy cream slowly. Then, sprinkle in the shredded cheddar cheese. Keep stirring until the cheese melts and blends into the soup. Taste it and add more salt or pepper if needed. Now it’s time to serve your delicious soup! Pour it into bowls and top each bowl with croutons for a nice crunch. For added flair, drizzle a little extra heavy cream on top. A sprinkle of smoked paprika can add some color and extra flavor. Enjoy your warm, creamy cheddar broccoli soup! For the full recipe, refer to the earlier section in this article. To get the best texture in your cheddar broccoli soup, focus on cooking time. Cook the broccoli just until tender. If overcooked, it can turn mushy. Blend the soup until smooth but not too long. You don’t want to lose all the richness. If you like some chunks, blend only half. This gives you a creamy base with tasty bits of broccoli. Seasoning can make or break your soup. Start with salt and black pepper. They enhance the cheese's flavor. Smoked paprika adds a nice warmth. Nutmeg is optional, but it can deepen the flavor. Always taste as you go. Adjust the seasoning to suit your palate. Fresh herbs, like chives or parsley, can add bright flavors too. Many people make a few common mistakes. First, be careful not to boil the soup too hard. This can affect the cheese’s texture. Second, don’t skip the sautéing. It builds a great base of flavor. Lastly, avoid adding cheese too quickly. If you add it all at once, it may clump. Stir it in gradually for a smooth finish. Following these tips will help you create the perfect cheddar broccoli soup. For the full recipe, check out Cheddar Bliss Broccoli Soup. {{image_4}} You can easily make this soup vegan. Start by using plant-based cheese. Look for brands that melt well. Replace the heavy cream with coconut milk or cashew cream. These options give a rich texture. You can also switch vegetable broth for a homemade mix using water and spices. This keeps all the flavor without dairy. To make this soup gluten-free, check all your ingredients. Ensure the broth and cheese are gluten-free. Most brands offer gluten-free versions. If you want to thicken the soup, use cornstarch or arrowroot powder. Mix it with water before adding it to the pot. This way, it won’t clump. Feel free to get creative with your soup. You can add cooked potatoes for extra creaminess. Or toss in some carrots for sweetness. For a spicy kick, add red pepper flakes or diced jalapeños. You can even mix in protein like cooked chicken or beans. Each choice makes the soup even more satisfying. Check the [Full Recipe] for the base ingredients before you start experimenting! You can keep leftover cheddar broccoli soup in your fridge. Make sure to let it cool first. Store it in an airtight container. It will stay fresh for about 3 to 4 days. When you're ready to eat, just take it out and check for any signs of spoilage. If you want to save some soup for later, freezing is a great option. Cool the soup completely before freezing. Pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can last for up to 3 months in the freezer. When you’re ready to enjoy, thaw it in the fridge overnight. To reheat your cheddar broccoli soup, first, pour it into a pot. Heat it on low to medium heat. Stir it often to avoid burning. If the soup seems thick, you can add a splash of vegetable broth or cream for a smoother texture. Once it's hot throughout, serve it in bowls and enjoy! You can use milk or plant-based milk. Coconut milk also works well. For a thicker option, use Greek yogurt or sour cream. These options can give your soup a creamy texture. Adjust the flavors as needed to keep it tasty. Yes, you can make this soup ahead of time. Just store it in an airtight container in your fridge. It will stay fresh for about three days. When ready to eat, just reheat it on the stove. Stir well to mix the flavors again. To thicken your soup, try adding more cheese. You can also mix in a cornstarch slurry. Just mix equal parts cornstarch and cold water. Stir it into the soup while it simmers. Another option is to add mashed potatoes for a creamy texture. This article covered all you need for Cheddar Broccoli Soup. We looked at the key ingredients, nutritional facts, and even some substitutions. Cooking steps were laid out simply, making it easy to follow. I shared tips to enhance texture and avoid common mistakes. You can try variations like vegan or gluten-free options. Finally, we discussed how to store and reheat your soup. With this knowledge, you're ready to cook a delicious soup that everyone will enjoy. Enjoy your cooking!](https://yumymoments.com/wp-content/uploads/2025/05/d7838e9f-7da2-48c5-a805-6ec9d2c612ab-250x250.webp)
