Creamy Broccoli Cheddar Soup

$- 4 cups fresh broccoli florets - 1 cup carrots, diced - 1 medium onion, chopped - 3 cloves garlic, minced Fresh ingredients are key to making this soup shine. Broccoli adds color and nutrients, while carrots bring sweetness. Chopped onion gives a nice base flavor, and garlic adds depth. - 4 cups vegetable broth - 1 cup whole milk - 2 cups sharp cheddar cheese, grated - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour Pantry staples make this dish easy. Vegetable broth forms the soup's base. Whole milk makes it creamy, and sharp cheddar cheese gives a rich taste. Butter and flour help thicken the soup. - 1 teaspoon Dijon mustard - Salt and pepper to taste - Optional: pinch of cayenne pepper for extra heat Seasoning adds layers of flavor. Dijon mustard brightens the taste. Salt and pepper enhance all the flavors. If you like heat, add a pinch of cayenne pepper. This spice can really wake up your soup! 1. Sautéing the onions and garlic Start by melting the butter in a large pot over medium heat. Add the chopped onion. Sauté it for about 4-5 minutes until it becomes soft and clear. Then, stir in the minced garlic. Cook for an extra 1-2 minutes. The garlic should smell nice and fragrant. 2. Creating the roux with butter and flour Next, sprinkle the flour into the pot with the onions and garlic. Use a whisk to mix it all together. This mixture is called a roux. Cook it for about a minute. This step helps to thicken the soup later. 1. Adding broth and vegetables Gradually pour in the vegetable broth while whisking. This helps prevent lumps. Then, add the diced carrots and fresh broccoli florets. Bring the soup to a gentle boil. After that, reduce the heat and let it simmer. Cook for about 15 minutes until the veggies are tender. 2. Blending the soup for desired texture After cooking, remove the pot from the heat. Use an immersion blender to blend the soup. Blend it until smooth. If you like some chunks, blend only half of the soup. This gives you a nice texture. 1. Incorporating milk and cheese Return the pot to low heat. Stir in the whole milk, grated sharp cheddar cheese, and a teaspoon of Dijon mustard. Keep stirring until the cheese melts and the soup looks creamy. 2. Adjusting seasoning to taste Finally, season the soup with salt and pepper. If you want some heat, add a pinch of cayenne pepper. Taste it and adjust the seasoning if needed. Now, your creamy broccoli cheddar soup is ready to enjoy! To get that rich, creamy texture in your soup, you need a roux. A roux is a mix of fat and flour. It helps thicken the soup and gives it a smooth base. Here's how to make it: - Melt the butter in your pot. - Add flour and stir it well. - Cook it for about a minute. For cheese, I suggest using sharp cheddar. It melts well and adds great flavor. You can also mix in some Gruyère for a twist. Both cheeses will bring that creamy goodness you crave. You can easily change the taste of your soup. Try adding different spices. A pinch of smoked paprika can add a nice depth. If you like heat, cayenne pepper works well too. Feel free to swap out the broccoli with other veggies. Cauliflower or spinach can create a fun twist. Just make sure they cook until soft. This soup pairs perfectly with crusty bread. A slice of sourdough or a warm baguette is ideal. You can also sprinkle extra cheese on top before serving for a nice touch. For a pretty presentation, serve the soup in bowls and add fresh herbs. Chopped chives or parsley make it look fresh and inviting. Enjoy your meal with family and friends! {{image_2}} Gluten-free modifications: To make this soup gluten-free, swap out the all-purpose flour. Use cornstarch or arrowroot powder instead. Mix it with a little cold water before adding it to the pot. This helps thicken the soup without any gluten. Vegan alternatives: For a vegan version, replace the whole milk with almond or oat milk. Use nutritional yeast instead of cheddar cheese. This adds a cheesy flavor without dairy. You can also use vegan butter to sauté the onions. Adding spices or herbs for variation: You can spice up your soup by adding a pinch of nutmeg or thyme. These herbs add warmth and depth. If you like heat, cayenne pepper is a great choice. Start with a small pinch, then taste and adjust. Optional ingredients to enhance taste: Consider adding cooked bacon bits for a smoky flavor. You might also stir in some cooked potatoes for extra heartiness. If you want a touch of sweetness, a small amount of honey or maple syrup can balance the flavors. Making a larger batch: If you want more soup, simply double the ingredients. This will give you enough to feed a crowd or have leftovers. Just make sure your pot is big enough to hold everything. Freezing for future meals: Freezing is a great way to save your soup for later. Let the soup cool completely, then pour it into airtight containers. Label them with the date. It will last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove. To store leftover soup, let it cool first. Then, pour it into a container. Use a container with a tight lid to keep it fresh. Glass or BPA-free plastic containers work best. Make sure to eat the soup within three to five days for the best taste. For longer storage, you can freeze this soup. Place it in freezer-safe bags or containers. Leave space at the top for expansion. Label the bags with the date. To reheat frozen soup, thaw it overnight in the fridge. Then, warm it on the stove over low heat. Stir often to ensure it heats evenly. If you keep the soup in the fridge, it lasts for about three to five days. In the freezer, it stays good for about two to three months. Signs of spoilage include bad smells, changes in color, or mold. If you notice any of these, throw it away. Always trust your senses! How can I make this soup thicker? You can make this soup thicker by adding more flour. Create a paste with one tablespoon of flour and two tablespoons of water. Stir this mixture into the soup while it cooks. Another option is to blend more of the soup until smooth. Can I substitute the cheddar cheese? Yes, you can substitute the cheddar cheese. Try using Gruyère or mozzarella for a different taste. For a dairy-free option, use a vegan cheese. Make sure it melts well for the best result. How long does the soup last in the fridge? This soup lasts for about three to four days in the fridge. Keep it in an airtight container to help it stay fresh. Always check for any signs of spoilage before eating. Can I freeze creamy broccoli cheddar soup? Yes, you can freeze this soup. Let it cool completely first. Then, pour it into freezer-safe bags or containers. It’s best to use it within three months for the best flavor. Can I use frozen broccoli for this recipe? Absolutely! Frozen broccoli works well in this recipe. Just add it straight to the pot. You may need to cook it a bit longer than fresh broccoli. What is the best way to reheat the soup? The best way to reheat the soup is on the stove. Pour it into a pot and heat it over low heat. Stir often to prevent burning. You can also use the microwave, but stir it every minute for even heating. This blog covered how to make creamy broccoli cheddar soup, from fresh ingredients to storage. You learned essential steps like sautéing, blending, and adding cheese for flavor. I shared tips for creaminess and custom flavor variations. In the end, this soup is delicious and versatile. It’s a great dish to enjoy now or save for later. Try different ingredients to suit your taste. Cooking can be fun and rewarding!$

Creamy Broccoli Cheddar Soup

Indulge in this creamy broccoli cheddar soup recipe that's perfect for cozy nights! Made with fresh broccoli, sharp cheddar, and a hint of garlic, this irresistible dish is not only delicious but also easy to prepare in just 30 minutes. Whether you're looking for a comforting meal or a crowd-pleaser, this soup checks all the boxes. Click to explore the full recipe and bring warmth to your table today! #BroccoliCheddarSoup #ComfortFood #EasyRecipes #SoupSeason

Print Recipe Pin Recipe

Ingredients

4 cups fresh broccoli florets

1 cup carrots, diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup whole milk

2 cups sharp cheddar cheese, grated

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 teaspoon Dijon mustard

Salt and pepper to taste

Optional: pinch of cayenne pepper for extra heat

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sprinkle in the flour and whisk it into the butter and onions, cooking for a minute to create a roux.

Gradually pour in the vegetable broth, whisking to avoid lumps.

Add the diced carrots and broccoli florets to the pot and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 15 minutes, or until the veggies are tender.

Remove the pot from heat. Use an immersion blender to carefully blend the soup until smooth. For a chunkier texture, blend only half of the soup.

Return the pot to low heat and stir in the whole milk, cheddar cheese, and Dijon mustard. Stir continuously until the cheese has melted and the soup is creamy.

Season with salt, pepper, and optional cayenne pepper to taste.

Serve hot with crusty bread or a sprinkle of extra cheese on top if desired.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6