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To make Cheesy Broccoli Cheddar Soup, you will need: - 4 cups fresh broccoli florets, chopped into bite-sized pieces - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups vegetable broth (preferably low-sodium) - 2 cups shredded sharp cheddar cheese - 1 cup whole milk - 1/2 cup heavy cream - 1/4 cup all-purpose flour - 1 teaspoon Dijon mustard - 1/2 teaspoon ground nutmeg - Salt and freshly cracked black pepper to taste - 2 tablespoons extra virgin olive oil For garnish, you can use: - Homemade or store-bought croutons When choosing ingredients, fresh broccoli is best for flavor and texture. Sharp cheddar cheese brings a strong taste. Using low-sodium broth helps control the saltiness of the soup. You can also swap heavy cream with a lighter option if you prefer. To start, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once the oil shimmers, add 1 finely diced onion. Sauté the onion for about 5 minutes. It should become soft and see-through. Next, add 3 minced cloves of garlic. Sauté for another minute. This will give your soup a wonderful aroma. Now it’s time to create a roux. Sprinkle 1/4 cup of all-purpose flour over the onion and garlic. Mix it well so that it combines. Cook this mixture for about 2-3 minutes. You want it to turn a light golden color. Stir constantly to avoid sticking. After your roux is ready, slowly pour in 4 cups of vegetable broth. Whisk while you pour to prevent lumps. Bring this mixture to a gentle simmer. Now, add 4 cups of chopped broccoli florets. Cook for 10-12 minutes. The broccoli should be bright green and tender but still firm. Next, it’s time to blend. Use an immersion blender to puree the mixture to your desired smoothness. You can leave it a bit chunky for texture. Lower the heat, then mix in 1 cup of whole milk, 1/2 cup of heavy cream, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of ground nutmeg. Stir everything until well combined. Finally, add 2 cups of shredded sharp cheddar cheese. Let it melt on low heat. Taste your soup and add salt and freshly cracked black pepper to your liking. You can adjust the seasoning until it’s just right. Enjoy your cheesy broccoli cheddar soup! To get the right texture, you can blend the soup smooth or keep it chunky. If you want a smooth soup, use an immersion blender. This tool lets you blend right in the pot. For a chunkier soup, blend only half. You can also use a regular blender in batches. Just let the soup cool a bit first to avoid splashes. You can add extra flavor with spices. Try a pinch of cayenne pepper or paprika for warmth. A dash of garlic powder can also boost taste. If you want to switch the cheese, go for Gruyère or Monterey Jack. They melt well and add a nice twist. When serving, ladle the soup into bowls. For a nice touch, swirl in some cream on top. A sprinkle of fresh parsley adds color. If you like crunch, top with croutons. Place them right before serving to keep them crisp. This makes your soup look appealing and inviting. {{image_4}} You can make your cheesy broccoli cheddar soup even better by adding some fun ingredients. Here are a few ideas: - Protein additions: You can toss in cooked chicken or white beans. Chicken adds heartiness, while beans give you fiber and plant protein. - Alternative vegetables: Try adding cauliflower or spinach. Cauliflower makes the soup creamier, and spinach adds a pop of color and nutrients. These add-ins can make your soup more filling and boost the health factor. If you have special dietary needs, you can still enjoy this soup. Here are some easy swaps: - Vegan and lactose-free swaps: Use plant-based cheese and almond milk in place of dairy. This keeps the taste creamy without the dairy. - Gluten-free options: Substitute all-purpose flour with cornstarch or a gluten-free flour blend. This way, everyone can enjoy the soup without worries. These changes let you enjoy this comforting dish, no matter your diet. To store your Cheesy Broccoli Cheddar Soup, first let it cool. Place it in an airtight container. This soup stays fresh in the fridge for up to three days. Make sure to keep it sealed well. If you want to enjoy it later, check for any signs of spoilage before eating. To freeze the soup, let it cool completely first. Pour it into freezer-safe containers, leaving space at the top. This allows for expansion. You can freeze it for up to three months. When you’re ready to eat it, take the soup out of the freezer. Move it to the fridge and let it thaw overnight. If you need it faster, you can thaw it in a microwave. Reheat it on the stove over medium heat. Stir until it’s hot throughout. If it seems too thick, add a splash of milk or broth to thin it out. Can I make this soup in advance? Yes, you can make this soup ahead of time. Store it in the fridge in an airtight container. It stays fresh for about 3-4 days. When ready to eat, just reheat it on the stove until warm. Is it possible to make this soup without cheese? Yes, you can make it without cheese. To keep it creamy, use more milk or a dairy substitute. You might miss the cheese flavor, but you can add nutritional yeast for a cheesy taste. Is this soup healthy? This soup has healthy ingredients like broccoli and low-sodium broth. It provides vitamins and fiber. However, it also has cream and cheese, which add calories and fat. Enjoy it in moderation. What is the calorie count per serving? Each serving has about 300 calories. This number may change based on your chosen ingredients and portion sizes. Check labels for more accurate counts. What to do if the soup is too thick/thin? If the soup is too thick, add more broth or milk bit by bit until it reaches your desired consistency. If it's too thin, simmer it longer to let it reduce, or mix in more flour to thicken. How to fix an overly salty soup? To fix salty soup, add more milk or cream to balance the saltiness. You can also add more broccoli or potatoes to absorb some salt. Taste as you go for the best results. In this post, I shared how to make a tasty cheesy broccoli cheddar soup. We covered ingredients, cooking steps, and helpful tips. You learned about variations and how to store leftovers. Remember, you can customize this soup to fit your needs. Making this soup is easy and fun. Whether you want it smooth or chunky, you have options. With a few tweaks, you can make it vegan or gluten-free. Enjoy making this dish and sharing it with others!

Cheesy Broccoli Cheddar Soup

Indulge in the creamy goodness of Cheesy Broccoli Cheddar Delight with this easy recipe! Packed with fresh broccoli, sharp cheddar, and a hint of nutmeg, this comforting soup is perfect for any occasion. In just 35 minutes, you can create a warm bowl of deliciousness that's sure to please. Click to explore the full recipe and start cooking today! #CheesyBroccoli #DeliciousRecipes #HealthyEating #SoupSeason
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Ingredients
  

4 cups fresh broccoli florets, chopped into bite-sized pieces

1 medium onion, finely diced

3 cloves garlic, minced

4 cups vegetable broth (preferably low-sodium)

2 cups shredded sharp cheddar cheese

1 cup whole milk

1/2 cup heavy cream

1/4 cup all-purpose flour

1 teaspoon Dijon mustard

1/2 teaspoon ground nutmeg

Salt and freshly cracked black pepper to taste

2 tablespoons extra virgin olive oil

Optional: Homemade or store-bought croutons for garnish

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.

    Stir in the minced garlic and sauté for an additional minute, allowing the garlic to release its fragrant aroma.

      Sprinkle the all-purpose flour over the sautéed onion and garlic, mixing thoroughly to create a roux. Cook this mixture for about 2-3 minutes, until it turns a light golden color, stirring continuously to prevent sticking.

        Slowly pour in the vegetable broth while whisking constantly to ensure no lumps form. Allow the mixture to come to a gentle simmer.

          Incorporate the chopped broccoli into the simmering broth and cook for 10-12 minutes, or until the broccoli is vibrant and tender yet still holds its shape.

            Using an immersion blender, carefully puree the soup until you achieve your desired consistency; it can be completely smooth or left slightly chunky for added texture.

              Lower the heat and mix in the whole milk, heavy cream, Dijon mustard, and ground nutmeg. Stir well until everything is combined and the cheese is added last. Continue to cook on low heat until the sharp cheddar cheese completely melts and the soup becomes creamy.

                Taste the soup and season with salt and freshly cracked black pepper to your liking, adjusting until it’s perfectly seasoned.

                  Serve the delicious soup hot, garnished with croutons for an added crunch if desired.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                      Presentation Tips: Ladle the Cheesy Broccoli Cheddar Delight into bowls, and for a finishing touch, drizzle with a swirl of cream and sprinkle with freshly chopped parsley before adding your croutons. Enjoy!