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- 4 cups broccoli florets, fresh or frozen - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 4 cups vegetable broth - 1 cup whole milk or almond milk - 2 cups sharp cheddar cheese, shredded - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon smoked paprika - 1 tablespoon cornstarch (optional, for thickening) - Fresh chives or parsley for garnish You can swap ingredients to fit your taste or needs. If you don't have broccoli, try using cauliflower. This will give a similar texture. You can also use yellow onion instead of white for a sweeter taste. If you like a kick, use pepper jack cheese instead of cheddar. For a dairy-free option, almond milk works great. You can also skip the cornstarch if you prefer a thinner soup. This soup is packed with health benefits. Broccoli is high in vitamins C and K. It helps boost your immune system. Onions contain antioxidants and promote heart health. Garlic can help reduce blood pressure. Carrots are great for your eyes due to their vitamin A content. Using vegetable broth keeps it low in calories while adding flavor. Cheddar cheese provides calcium and protein, and using almond milk can lower calories and fat for those watching their intake. Adding chives or parsley not only enhances the look but also adds vitamins. To start, gather all your ingredients. You need fresh or frozen broccoli, an onion, garlic, carrots, vegetable broth, milk, cheddar cheese, olive oil, salt, pepper, and smoked paprika. Optional cornstarch can thicken the soup. Prepare your veggies by dicing the onion and carrots, and mincing the garlic. If using fresh broccoli, cut it into florets. 1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook for about five minutes until it turns translucent. 2. Next, add the minced garlic and diced carrots. Cook these for about two to three minutes until you smell their rich aroma. 3. Stir in the broccoli florets and pour in the vegetable broth. Bring it to a boil. Then, lower the heat, cover the pot, and let it simmer for fifteen minutes. The broccoli should be soft by now. 4. Now, it’s time to blend the soup. If you have an immersion blender, use it right in the pot. Blend until you reach your desired texture. If you don’t have one, carefully ladle the soup into a regular blender in batches. 5. After blending, pour the soup back into the pot. Stir in the milk and shredded cheddar cheese. Mix until the cheese melts and the soup becomes creamy. 6. Season your soup with salt, black pepper, and smoked paprika. If you want a thicker soup, combine cornstarch with a bit of water to create a slurry. Stir it into the soup until it thickens. 7. Taste your soup and adjust the seasoning as needed. Add more salt, pepper, or smoked paprika if you like. 8. Serve your soup hot. Top it with freshly chopped chives or parsley for a nice touch. Using an immersion blender is quick and easy. You can blend right in the pot, saving time and dishes. This method lets you control the texture better. If you use a regular blender, be careful! Allow the soup to cool slightly before blending. Hot soup can splatter and burn. Blend in small batches for safety and ease. Whatever method you choose, both will yield a delicious, creamy soup! To achieve a creamy broccoli cheddar soup, I focus on two main steps. First, I blend the broccoli with the broth until smooth. This helps to create a rich base. Second, I add cheese slowly while stirring. This ensures the cheese melts evenly. Using sharp cheddar adds a great depth of flavor. If you want it extra creamy, you can mix in whole milk or almond milk. One common mistake is cooking the broccoli too long. This can make it mushy and dull in flavor. I recommend cooking it just until tender, about 15 minutes. Another mistake is adding cheese too quickly. This can cause it to clump instead of melting. Adding it slowly while stirring helps avoid this issue. Lastly, don't skip seasoning. A little salt and pepper go a long way in bringing out the flavors. Seasoning is key to a great soup. I like to use smoked paprika for a hint of warmth. It adds a nice depth without overpowering the dish. You can also try adding fresh herbs like chives or parsley for brightness. These herbs not only add flavor but also make the soup look nice. Always taste your soup before serving to adjust the seasoning as needed. {{image_2}} You can switch up the cheese in your broccoli cheddar soup! While sharp cheddar is classic, other cheeses work well too. Try using Gruyère for a nutty taste. Monterey Jack adds a mild flavor, while Parmesan gives a salty kick. Mixing different cheeses can create a unique depth of flavor. Don’t be afraid to experiment! Want to make your soup even better? Add-ins can change the taste and texture. Try adding cooked chicken or bacon for protein. You can also toss in some potatoes for extra creaminess. For a spicy kick, add diced jalapeños or red pepper flakes. If you like herbs, fresh thyme or basil can brighten your soup. If you want a vegan version, it's easy! Swap the cheddar for vegan cheese. Use almond milk or coconut milk instead of whole milk. Vegetable broth is always a good choice. You can also add nutritional yeast for a cheesy flavor without dairy. This makes the soup just as tasty for everyone to enjoy! To store your leftovers, wait for the soup to cool. Use airtight containers for storage. This keeps the soup fresh. Place the containers in the fridge. Your soup will last up to three days. If you want to keep it longer, freezing is a great option. Freezing your soup is easy. First, let it cool completely. Then, pour it into freezer-safe bags. Remove as much air as possible. This helps prevent freezer burn. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. To reheat your soup, pour it into a pot over low heat. Stir it often to avoid burning. If the soup is too thick, add a splash of milk or broth. You can also use the microwave if you prefer. Heat in short bursts, stirring in between. Enjoy your warm and creamy soup! Yes, you can use frozen broccoli. It cooks well and saves time. Frozen broccoli is usually blanched before freezing. This process helps keep its color and nutrients. Just add it directly to the pot with the broth. The cooking time may be a bit shorter, so watch it closely. You want it tender but not mushy. If you want a thicker soup, cornstarch is a great choice. Mix one tablespoon of cornstarch with a little water to form a slurry. Stir this into the soup during the last few minutes of cooking. The heat will activate the cornstarch and thicken the soup. You can also blend more of the broccoli to create a thicker texture. Another option is to reduce the amount of broth used. Broccoli Cheddar Soup pairs well with many foods. A fresh baguette or crusty bread is perfect for dipping. You might also enjoy it with a simple garden salad. For a heartier meal, add a grilled cheese sandwich on the side. This combo makes for a cozy lunch or dinner that everyone will love. This blog post covered everything you need for perfect Broccoli Cheddar Soup. We explored key ingredients and their nutritional benefits. I shared step-by-step cooking instructions to make the process easy. You learned tips to enhance creaminess and avoid common mistakes. Variations let you customize with different cheeses or vegan options. I also provided storage tips for leftovers to keep your soup fresh. Now, you can confidently make this delicious soup anytime. Enjoy your cooking journey!

Broccoli Cheddar Soup

Indulge in the creamy comfort of Cheesy Broccoli Bliss Soup with this easy recipe! Packed with fresh broccoli, sharp cheddar, and fragrant spices, it's the perfect bowl of goodness for any day. Whip it up in just 35 minutes and enjoy a deliciously hearty meal that warms your soul. Want to impress your family or guests? Click through to explore the full recipe and elevate your soup game today!
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Ingredients
  

4 cups broccoli florets, fresh or frozen

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

4 cups vegetable broth

1 cup whole milk or almond milk

2 cups sharp cheddar cheese, shredded

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 tablespoon cornstarch (optional, for thickening)

Fresh chives or parsley for garnish

Instructions
 

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

    Add the minced garlic and diced carrots to the pot, cooking for an additional 2-3 minutes until fragrant.

      Stir in the broccoli florets and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Cook for about 15 minutes, or until the broccoli is tender.

        Use an immersion blender to puree the soup to your desired consistency (smooth or chunky). If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

          Return the pureed soup to the pot. Stir in the milk and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.

            Season with salt, black pepper, and smoked paprika. If you prefer a thicker soup, mix cornstarch with a bit of water to create a slurry, and add to the soup, stirring continuously until thickened.

              Adjust seasoning to taste, adding more salt, pepper, or smoked paprika as desired.

                Serve hot, garnished with chopped chives or parsley for a fresh touch.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 6