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- 4 cups fresh broccoli florets - 1 medium onion, finely chopped - 2 garlic cloves, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, freshly grated - 2 tablespoons olive oil - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon smoked paprika To make a tasty Creamy Broccoli Cheddar Soup, start with fresh broccoli florets. They add vibrant color and nutrition. I like to use a medium onion and two cloves of garlic to build a strong flavor base. Next, you need vegetable broth. This gives depth to the soup. Heavy cream adds that rich, silky texture we crave in creamy soups. For a delicious finish, use sharp cheddar cheese. It melts beautifully and enhances the flavor. - Croutons for garnish - Fresh herbs like parsley or chives To make your soup even better, consider adding croutons on top. They add crunch and visual appeal. Fresh herbs like parsley or chives bring a bright touch and a pop of color. For the full recipe, check out the detailed instructions and tips. Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes. Stir occasionally until the onion is soft and clear. Next, add the minced garlic. Stir it well for one minute. You will smell the nice aroma. Now, add the fresh broccoli florets and the vegetable broth. Sprinkle in the sea salt, black pepper, and smoked paprika. Bring the soup to a rapid boil. Once the soup boils, reduce the heat to low. Let it simmer gently for about 15 minutes. This will make the broccoli tender. You can check it with a fork. It should be easy to pierce. Take your immersion blender and carefully blend the soup. You can make it smooth or leave some broccoli pieces for texture. If you want a velvety soup, blend it all. Now, stir in the heavy cream and the freshly grated sharp cheddar cheese. Keep cooking over low heat. Stir often until the cheese melts. This will give the soup a rich and creamy flavor. Taste it and adjust the salt or pepper if needed. For the full recipe, check out the details above. When blending, you can choose to blend fully or partially. If you want a smooth soup, blend it all. This gives a creamy feel. If you prefer some chunks, blend only half. This keeps bits of broccoli for texture. I often blend just enough to make it rich but still have fun pieces. Adjusting the seasoning is key to a great soup. Taste it as you go. You may want more salt or pepper. Adding spices can boost flavor too. Smoked paprika adds warmth, while cayenne gives heat. Don’t be afraid to experiment. A little nutmeg can surprise you and add depth. Presentation matters! Serve the soup in warm bowls. Top each bowl with crispy croutons for crunch. A sprinkle of extra cheddar cheese looks nice too. Drizzle olive oil on top for a shiny finish. Fresh herbs like parsley or chives add color and freshness. Pair the soup with crusty bread or a light salad for a full meal. Check out the Full Recipe for more tips! {{image_4}} You can make this soup lighter by using low-fat milk or a dairy alternative. Almond or oat milk works well. If you want extra nutrition, add protein. Shredded chicken or canned beans mix right in. Both options boost the soup's heartiness. Want to spice things up? Try adding cayenne pepper for heat. Fresh thyme gives a nice herbal note. You can also add other vegetables. Carrots or spinach blend well with broccoli. They add color and flavor to the soup. Meal prep is a great way to save time. You can freeze this soup for later. Let it cool completely before you pack it. Use airtight containers to keep it fresh. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove for the best taste. Creamy Broccoli Cheddar Soup stays fresh in the fridge for about 3 to 4 days. To keep it safe, store it in airtight containers. Make sure they are clean and dry. Label the containers with the date. This way, you remember when you made the soup. Freezing this soup is a great way to save it for later. First, let the soup cool completely. Pour it into freezer-safe containers, leaving some space at the top. This lets the soup expand as it freezes. You can also use freezer bags; just squeeze out the air before sealing. When you're ready to eat, take the soup out of the freezer. Put it in the fridge to thaw overnight. If you need it faster, place the sealed bag in cold water. After thawing, reheat it on the stove over low heat. Stir often to avoid burning. If it looks thick, add a little broth or water to loosen it up. Enjoy your Creamy Broccoli Cheddar Soup later with the full recipe in mind! To make Creamy Broccoli Cheddar Soup from scratch, follow these steps: 1. Heat 2 tablespoons of olive oil in a large pot. 2. Add 1 medium chopped onion and sauté for 5 minutes. 3. Stir in 2 minced garlic cloves for 1 minute. 4. Add 4 cups of fresh broccoli florets and 4 cups of vegetable broth. 5. Season with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. 6. Bring it to a boil, then reduce heat and simmer for 15 minutes. 7. Blend the soup until smooth with an immersion blender. 8. Stir in 1 cup of heavy cream and 2 cups of grated sharp cheddar cheese until melted. You can find the full recipe above for detailed steps. Yes, you can use frozen broccoli in this soup. Frozen broccoli is convenient and saves time. Just add it to the pot with the broth. It may need a few extra minutes to cook until tender. This swap keeps the soup simple and quick. Creamy Broccoli Cheddar Soup pairs well with many sides. Here are some ideas: - Crusty bread or breadsticks for dipping. - A fresh garden salad for a light balance. - Grilled cheese sandwiches for a classic combo. These options add texture and flavor to your meal. To make this soup vegan, swap out a few ingredients: - Use coconut cream or cashew cream instead of heavy cream. - Replace sharp cheddar cheese with vegan cheese or nutritional yeast for flavor. - Ensure the vegetable broth is free from animal products. These changes keep the soup rich and creamy while making it plant-based. You learned how to make a tasty Creamy Broccoli Cheddar Soup. I covered key ingredients, like fresh broccoli, onion, and cheese. You now know the steps for cooking and blending the soup to get that creamy texture. With a few tips and variations, you can make this dish your own. Whether you want it healthy or hearty, there is a way to suit your tastes. Enjoy this warm soup any day, and impress your family and friends!

Creamy Broccoli Cheddar Soup

Indulge in a bowl of creamy broccoli cheddar bliss with this simple recipe! Packed with fresh broccoli, flavorful garlic, and melty sharp cheddar, this soup is perfect for cozy nights. With just a few easy steps, you can whip up a creamy delight that warms your soul. Ready to impress your taste buds? Click through to discover how to make this deliciously satisfying soup today!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, finely chopped

2 garlic cloves, minced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, freshly grated

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

Optional: Croutons for garnish

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onions become soft and translucent.

    Incorporate the minced garlic into the pot, stirring well for an additional minute until it releases a fragrant aroma.

      Next, add the fresh broccoli florets along with the vegetable broth to the pot. Season the mixture with sea salt, black pepper, and smoked paprika. Bring the soup to a rapid boil.

        Once boiling, reduce the heat and allow the soup to simmer gently for approximately 15 minutes, or until the broccoli is fork-tender.

          Using an immersion blender, carefully blend the soup until it reaches a velvety smooth consistency. If you prefer a heartier texture, blend only half of the soup, keeping some broccoli pieces intact.

            Stir in the heavy cream and the freshly grated sharp cheddar cheese. Continue cooking over low heat, stirring frequently, until the cheese is fully melted and the soup attains a rich and creamy consistency.

              Taste the soup and adjust the seasoning with more salt or pepper if needed, ensuring a perfect balance of flavors.

                Prep Time: 10 min | Total Time: 35 min | Servings: 4

                  - Presentation Tips: Serve the soup in warm bowls, generously topped with crispy croutons and a sprinkling of extra cheddar cheese. For an attractive touch, drizzle a bit of olive oil on top and consider garnishing with fresh herbs like parsley or chives to add a pop of color.