Cheesy Broccoli Bliss Soup

$- 4 cups fresh broccoli florets - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, freshly shredded - 1 tablespoon olive oil - 1 teaspoon mustard powder - ½ teaspoon freshly ground black pepper - Salt to taste - Croutons for garnish (optional) To make creamy broccoli cheddar soup, you need fresh, simple ingredients. Start with the broccoli. Use 4 cups of fresh florets for the best taste. Then, grab 1 medium onion and dice it finely. This adds a nice base flavor. Don’t forget 2 cloves of garlic. Mince them well for an aromatic kick. Next, you will need your dairy. Use 3 cups of vegetable broth to create the soup's body. Add 1 cup of heavy cream for richness. This gives the soup its creamy texture. Finally, you will need 2 cups of sharp cheddar cheese. Shred it fresh for the best melt. For flavor, you will need 1 tablespoon of olive oil to sauté the veggies. Add 1 teaspoon of mustard powder for a subtle zing. A ½ teaspoon of freshly ground black pepper adds warmth. Adjust salt to your taste. If you like, top the soup with croutons for crunch. They add fun texture and flavor to each bite. {{ingredient_image_2}} To start, heat one tablespoon of olive oil in a large pot over medium heat. Add the finely diced onion to the pot. Sauté the onion for about five minutes. Stir it often. You want the onion to become soft and clear. Next, it’s time to add the garlic. Mince two cloves of garlic and put them into the pot. Keep sautéing for one more minute. The garlic will start to smell great. This step adds a lot of flavor to your soup. Now, add the fresh broccoli florets to the pot. Pour in three cups of vegetable broth at the same time. Turn up the heat until the mixture boils. Once it's boiling, lower the heat. Let it simmer for about 10 to 15 minutes. The broccoli should become fork-tender. After the broccoli is cooked, use an immersion blender to purée the soup. Blend it until it is smooth. If you don’t have an immersion blender, carefully pour the hot soup into a traditional blender. Make sure to leave the lid slightly open to let steam escape. Once blended, pour the smooth soup back into the pot. Keep the heat low. Stir in one cup of heavy cream and two cups of freshly shredded sharp cheddar cheese. Add one teaspoon of mustard powder and half a teaspoon of black pepper. Mix until the cheese melts and the soup is creamy. Before serving, taste the soup. Adjust the seasoning as needed. You may want to add more salt or pepper. This is your chance to make it perfect before you enjoy it! To get a smooth soup, start with an immersion blender. It’s easy and quick. If you don’t have one, use a regular blender. Just be careful! Always let some steam escape. Blend in small batches and fill the blender halfway to avoid spills. Blend until it looks creamy and there are no chunks left. For added taste, try using spices like paprika or a pinch of cayenne pepper. You can also add fresh herbs like thyme or basil. These ingredients give your soup a unique twist. Experiment with flavors that you enjoy. A squeeze of lemon juice can brighten the dish, too. Serving is just as important as cooking. For a nice touch, drizzle some cream on top of the soup. A sprinkle of cheddar cheese adds color and richness. Croutons are great for crunch. Pair your soup with fresh bread for a complete meal. These small details make your dish look inviting and tasty! Pro Tips Use Fresh Broccoli: For the best flavor and texture, always opt for fresh broccoli florets rather than frozen. Fresh broccoli retains more nutrients and provides a vibrant taste. Cheese Choices: Experiment with different types of cheese! While sharp cheddar adds a great flavor, you can mix in Gruyère or Monterey Jack for a unique twist on the soup. Texture Variations: If you prefer a chunkier soup, reserve some broccoli florets before blending. Add them back after blending for added texture and visual appeal. Make it Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Just reheat gently on the stove, adding a splash of cream if needed to restore its creaminess. {{image_4}} You can switch up the cheese for different tastes. Try using Gruyère or Fontina for a creamy twist. Pepper Jack adds a spicy kick. You can also use a mix of cheeses for a flavor explosion. Each cheese melts differently, so feel free to experiment. Want to make your soup heartier? You can add cooked chicken or beans. Shredded rotisserie chicken works great. If you prefer beans, try white beans or chickpeas. Both options give you extra protein and make the soup filling. Just stir them in after blending. To make a plant-based soup, swap the heavy cream with coconut milk or cashew cream. Use vegetable broth to keep it vegan. You can also replace the cheese with nutritional yeast for a cheesy flavor. These swaps keep the soup tasty while meeting dietary needs. To store leftover soup, let it cool first. Pour the soup into an airtight container. Make sure it is sealed well. Place it in the fridge. This soup will stay fresh for about 3 to 4 days. When you are ready to eat, reheat it on the stove or in the microwave. To freeze, first let the soup cool down. Then, use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to 3 months. To reheat, let it thaw overnight in the fridge. Heat it on the stove over low heat. Stir often so it warms evenly. This soup lasts well in the fridge for 3 to 4 days. If frozen, it can last up to 3 months. Keep an eye on color and smell. If it looks off or smells strange, it’s best to toss it. Always check before consuming leftovers. Yes, you can use frozen broccoli. Frozen broccoli can save time and reduce waste. However, fresh broccoli has a better taste and texture. Fresh broccoli stays crisp when cooked. Frozen broccoli may become softer and mushy. If you choose frozen, adjust cooking time. Cook it just until heated through to keep some texture. If you want a lighter soup, use whole milk or half-and-half. You can also try coconut milk for a dairy-free option. Silken tofu blended with broth can add creaminess too. These options will change the flavor slightly, but they work well. Choose what suits your diet or taste best. To add heat, include red pepper flakes or a dash of cayenne. You could also stir in hot sauce to taste. If you like fresh flavors, add jalapeños or a pinch of chili powder. Start with a little, then taste and adjust. This way, you control how spicy you want it. Absolutely! Carrots, cauliflower, or spinach can enhance the soup. Add these veggies during the cooking step. You may need to adjust cooking times for different veggies. For example, carrots may need a bit longer to cook. Adding more colors and flavors makes the soup fun and tasty! This post covered how to make a delicious broccoli soup. We explored each ingredient, from fresh broccoli to rich cheddar. I shared steps to cook and blend for a creamy texture. You now have tips for flavor and presentation, plus variations to try. So, get cooking! Enjoy this soup warm or even as leftovers. Explore the options to make it your own. Simple changes can lead to new favorites. Enjoy making this dish that’s both tasty and easy!$

A creamy and cheesy soup filled with fresh broccoli, perfect for a comforting meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 cups fresh broccoli florets
1 medium onion, finely diced
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, freshly shredded
1 tablespoon olive oil
1 teaspoon mustard powder
0.5 teaspoon freshly ground black pepper
to taste salt
for garnish croutons (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
Incorporate the minced garlic into the pot, continuing to sauté for an additional minute until the garlic releases its fragrant aroma.
Introduce the fresh broccoli florets into the pot along with the vegetable broth. Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer for approximately 10-15 minutes, or until the broccoli is fork-tender.
Using an immersion blender, carefully purée the soup until it reaches a smooth consistency. If you do not have an immersion blender, carefully transfer the hot soup in batches to a traditional blender, making sure to vent the lid to prevent steam buildup.
Once blended, return the smooth soup to the pot and place over low heat. Stir in the heavy cream, shredded sharp cheddar cheese, mustard powder, freshly ground black pepper, and salt. Continue to mix until the cheese has fully melted and the soup is thick and creamy.
Taste the soup and adjust the seasoning as needed, adding more salt or pepper to suit your preference.
Serve the soup hot, portioning it into bowls. Top with croutons for a delightful crunch if desired.

Notes

Consider drizzling a bit of extra heavy cream on top before serving, and a sprinkle of shredded cheddar cheese for an elegant finish. Pair with freshly baked bread for a comforting meal!

Keyword broccoli, cheese, comfort food, soup