DisclaimerTerms Of UseGDPR PolicyCookie Policy

My Dish Spin

Creamy Broccoli Cheddar Soup Flavorful and Rich Delight

by
- 4 cups broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced For my creamy broccoli cheddar soup, I always start with fresh produce. The bright green broccoli florets give the soup a vibrant color and rich flavor. I use a medium onion, diced small, to add sweetness. Two cloves of minced garlic add depth and warmth to the dish. - 1 cup heavy cream - 1 ½ cups sharp cheddar cheese, grated - 3 cups vegetable broth Next, I reach for the dairy and broth. Heavy cream makes the soup rich and velvety. I always choose sharp cheddar cheese for its bold taste. Vegetable broth provides a savory base. This combo creates a deliciously creamy texture and flavor. - 3 tablespoons butter - 1 teaspoon mustard powder - Salt and pepper to taste - ¼ teaspoon cayenne pepper (optional) - Croutons for garnish (optional) To enhance the taste, I use butter to sauté the onions and garlic. Mustard powder adds a touch of tanginess. I season with salt and pepper to balance the flavors. If I want a kick, I add cayenne pepper. For a fun finish, I top the soup with croutons for crunch. {{ingredient_image_1}} Start by melting the butter in a large pot over medium heat. Once it’s melted, add the diced onion. Sauté the onion for about five minutes until it turns translucent. This step builds a great flavor base for your soup. Next, stir in the minced garlic. Cook it for one minute until you smell its wonderful aroma. Now it's time to add the broccoli florets. Toss them into the pot and pour in the vegetable broth. Bring the mixture to a boil. After boiling, reduce the heat and let it simmer for about fifteen minutes. You want the broccoli to become tender. This makes it easier to blend and gives the soup a nice texture. Once the broccoli is tender, it's blending time! Use an immersion blender to puree the soup until it is smooth. If you like some chunks, blend only half or use a regular blender in batches. After blending, return the pot to low heat. Stir in the heavy cream and grated cheddar cheese. Add the mustard powder, salt, and pepper. If you like a spicy kick, toss in the cayenne pepper. Stir until the cheese melts and the soup is creamy. Enjoy the rich flavors of your creamy broccoli cheddar soup! To get the right thickness for your soup, you can add more broth. If your soup feels too thick, just pour in a bit more vegetable broth until it feels right. For a creamy and smooth texture, use an immersion blender to purée the soup. If you like some chunks, blend just half. This gives a nice mix of smooth and hearty bites. To make your soup even better, try adding other spices or herbs. A pinch of garlic powder or thyme can add depth. You can also brighten the taste with a splash of lemon juice. This little twist makes the flavors pop and adds freshness to each bite. Choosing the right cheese is key for creaminess. I love using sharp cheddar for its rich taste. It melts well and gives the soup that classic flavor. If you want to try something different, consider Gruyère or Monterey Jack. These cheeses can bring new flavors to your soup while keeping it creamy and delicious. Pro Tips Fresh Broccoli is Best: Use fresh broccoli florets for the best flavor and nutrition. Avoid frozen broccoli if possible, as it may alter the texture of the soup. Adjust the Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with additional vegetable broth or use a lower fat cream alternative. Cheese Choices: Experiment with different types of cheese! Gruyère or Monterey Jack can add unique flavors if you want to switch it up from sharp cheddar. Add Extra Flavor: Enhance the soup's flavor by adding a squeeze of lemon juice or a splash of Worcestershire sauce just before serving for a zesty kick. {{image_2}} To make a vegan version of this soup, swap out the heavy cream and cheese. Use a plant-based cream like coconut cream or cashew cream. For cheese, try a vegan cheddar or nutritional yeast. These alternatives give you that creamy texture and cheesy flavor without dairy. You can add proteins like cooked chicken or beans for extra nutrition. Chickpeas work well and add fiber too. For a veggie boost, toss in carrots or cauliflower. These can add nice color and taste. Just chop them small so they cook evenly. If you like heat, increase the cayenne pepper for more kick. You can also add diced jalapeños or a splash of hot sauce. This will make your soup exciting and bold. Just adjust the spice to your taste, and enjoy the warmth! To store leftover soup, wait for it to cool. Then, pour it into a clean container. I recommend using airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to close the lid tightly. This keeps the soup safe from other odors in your fridge. If you want to freeze the soup, let it cool completely. Pour it into freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour it into a pot and warm it on low heat. Stir until it’s hot. You can also microwave it in a bowl. Just remember to cover it and stir it halfway through. In the fridge, the soup stays fresh for about three to four days. Always check for signs of spoilage. If you see any mold or the soup smells sour, throw it away. Trust your senses; they are your best guide! Yes, you can make this soup ahead. Start by cooking it as you normally would. After it cools, store it in the fridge. Use an airtight container to keep it fresh. It will last about three days in the fridge. To reheat, warm it on the stove. Add a splash of broth if it seems thick. If you don’t have vegetable broth, you can use chicken broth. Water with a little salt also works. For a richer taste, try using homemade broth. You can even make your broth by boiling veggies and herbs in water. Yes, this soup is gluten-free. The ingredients listed do not include any gluten. However, always check labels on packaged items. Some brands may add gluten-containing ingredients. If you use store-bought broth, ensure it is gluten-free. This creamy broccoli cheddar soup is easy to make with fresh ingredients. You start by making a flavorful base with onion and garlic. Then, you cook the broccoli and blend it all together. Remember to adjust the thickness and flavor to your liking. You can also explore variations like vegan options or extra spicy versions. Store leftovers wisely, and enjoy them later. This soup is perfect for cozy meals, whether shared or savored alone. Your kitchen will soon fill with warmth and delightful scents. Enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

Who doesn’t love a warm bowl of Creamy Broccoli Cheddar Soup? This rich delight will satisfy your taste buds and warm your soul. With fresh broccoli, sharp cheddar, and a few simple ingredients, it’s easy to make. In this post, I’ll share the secret to creating a creamy, flavorful soup that everyone will crave. Let’s dive into the creamy goodness and get cooking!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is a perfect blend of rich flavors and smooth textures, making it a cozy meal for any day.
  2. Nutritious Ingredients: Packed with fresh broccoli and cheese, this soup is not only delicious but also a great source of vitamins and minerals.
  3. Quick and Easy: With just a few simple steps, you can whip up this delightful soup in no time!
  4. Customizable Flavors: Feel free to adjust the spices and add-ins like croutons or extra cheese to make it your own!

Ingredients

Fresh Produce

– 4 cups broccoli florets

– 1 medium onion, diced

– 2 cloves garlic, minced

For my creamy broccoli cheddar soup, I always start with fresh produce. The bright green broccoli florets give the soup a vibrant color and rich flavor. I use a medium onion, diced small, to add sweetness. Two cloves of minced garlic add depth and warmth to the dish.

Dairy and Broth

– 1 cup heavy cream

– 1 ½ cups sharp cheddar cheese, grated

– 3 cups vegetable broth

Next, I reach for the dairy and broth. Heavy cream makes the soup rich and velvety. I always choose sharp cheddar cheese for its bold taste. Vegetable broth provides a savory base. This combo creates a deliciously creamy texture and flavor.

Seasonings and Extras

– 3 tablespoons butter

– 1 teaspoon mustard powder

– Salt and pepper to taste

– ¼ teaspoon cayenne pepper (optional)

– Croutons for garnish (optional)

To enhance the taste, I use butter to sauté the onions and garlic. Mustard powder adds a touch of tanginess. I season with salt and pepper to balance the flavors. If I want a kick, I add cayenne pepper. For a fun finish, I top the soup with croutons for crunch.

Step-by-Step Instructions

Preparing the Base

Start by melting the butter in a large pot over medium heat. Once it’s melted, add the diced onion. Sauté the onion for about five minutes until it turns translucent. This step builds a great flavor base for your soup. Next, stir in the minced garlic. Cook it for one minute until you smell its wonderful aroma.

Cooking the Broccoli

Now it’s time to add the broccoli florets. Toss them into the pot and pour in the vegetable broth. Bring the mixture to a boil. After boiling, reduce the heat and let it simmer for about fifteen minutes. You want the broccoli to become tender. This makes it easier to blend and gives the soup a nice texture.

Blending and Finishing

Once the broccoli is tender, it’s blending time! Use an immersion blender to puree the soup until it is smooth. If you like some chunks, blend only half or use a regular blender in batches. After blending, return the pot to low heat. Stir in the heavy cream and grated cheddar cheese. Add the mustard powder, salt, and pepper. If you like a spicy kick, toss in the cayenne pepper. Stir until the cheese melts and the soup is creamy. Enjoy the rich flavors of your creamy broccoli cheddar soup!

Tips & Tricks

Achieving the Perfect Consistency

To get the right thickness for your soup, you can add more broth. If your soup feels too thick, just pour in a bit more vegetable broth until it feels right. For a creamy and smooth texture, use an immersion blender to purée the soup. If you like some chunks, blend just half. This gives a nice mix of smooth and hearty bites.

Enhancing Flavor

To make your soup even better, try adding other spices or herbs. A pinch of garlic powder or thyme can add depth. You can also brighten the taste with a splash of lemon juice. This little twist makes the flavors pop and adds freshness to each bite.

Optimal Cheese Selection

Choosing the right cheese is key for creaminess. I love using sharp cheddar for its rich taste. It melts well and gives the soup that classic flavor. If you want to try something different, consider Gruyère or Monterey Jack. These cheeses can bring new flavors to your soup while keeping it creamy and delicious.

Pro Tips

  1. Fresh Broccoli is Best: Use fresh broccoli florets for the best flavor and nutrition. Avoid frozen broccoli if possible, as it may alter the texture of the soup.
  2. Adjust the Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with additional vegetable broth or use a lower fat cream alternative.
  3. Cheese Choices: Experiment with different types of cheese! Gruyère or Monterey Jack can add unique flavors if you want to switch it up from sharp cheddar.
  4. Add Extra Flavor: Enhance the soup’s flavor by adding a squeeze of lemon juice or a splash of Worcestershire sauce just before serving for a zesty kick.

Variations

Vegan Option

To make a vegan version of this soup, swap out the heavy cream and cheese. Use a plant-based cream like coconut cream or cashew cream. For cheese, try a vegan cheddar or nutritional yeast. These alternatives give you that creamy texture and cheesy flavor without dairy.

Add-Ins

You can add proteins like cooked chicken or beans for extra nutrition. Chickpeas work well and add fiber too. For a veggie boost, toss in carrots or cauliflower. These can add nice color and taste. Just chop them small so they cook evenly.

Spicy Version

If you like heat, increase the cayenne pepper for more kick. You can also add diced jalapeños or a splash of hot sauce. This will make your soup exciting and bold. Just adjust the spice to your taste, and enjoy the warmth!

Storage Info

Refrigeration Guidelines

To store leftover soup, wait for it to cool. Then, pour it into a clean container. I recommend using airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to close the lid tightly. This keeps the soup safe from other odors in your fridge.

Freezing Instructions

If you want to freeze the soup, let it cool completely. Pour it into freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour it into a pot and warm it on low heat. Stir until it’s hot. You can also microwave it in a bowl. Just remember to cover it and stir it halfway through.

Shelf Life

In the fridge, the soup stays fresh for about three to four days. Always check for signs of spoilage. If you see any mold or the soup smells sour, throw it away. Trust your senses; they are your best guide!

FAQs

Can I make Creamy Broccoli Cheddar Soup ahead of time?

Yes, you can make this soup ahead. Start by cooking it as you normally would. After it cools, store it in the fridge. Use an airtight container to keep it fresh. It will last about three days in the fridge. To reheat, warm it on the stove. Add a splash of broth if it seems thick.

What can I use instead of vegetable broth?

If you don’t have vegetable broth, you can use chicken broth. Water with a little salt also works. For a richer taste, try using homemade broth. You can even make your broth by boiling veggies and herbs in water.

Is this soup gluten-free?

Yes, this soup is gluten-free. The ingredients listed do not include any gluten. However, always check labels on packaged items. Some brands may add gluten-containing ingredients. If you use store-bought broth, ensure it is gluten-free.

This creamy broccoli cheddar soup is easy to make with fresh ingredients. You start by making a flavorful base with onion and garlic. Then, you cook the broccoli and blend it all together. Remember to adjust the thickness and flavor to your liking. You can also explore variations like vegan options or extra spicy versions. Store leftovers wisely, and enjoy them later. This soup is perfect for cozy meals, whether shared or savored alone. Your kitchen will soon fill with warmth and delightful scents. Enjoy your cooking adventur

- 4 cups broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced For my creamy broccoli cheddar soup, I always start with fresh produce. The bright green broccoli florets give the soup a vibrant color and rich flavor. I use a medium onion, diced small, to add sweetness. Two cloves of minced garlic add depth and warmth to the dish. - 1 cup heavy cream - 1 ½ cups sharp cheddar cheese, grated - 3 cups vegetable broth Next, I reach for the dairy and broth. Heavy cream makes the soup rich and velvety. I always choose sharp cheddar cheese for its bold taste. Vegetable broth provides a savory base. This combo creates a deliciously creamy texture and flavor. - 3 tablespoons butter - 1 teaspoon mustard powder - Salt and pepper to taste - ¼ teaspoon cayenne pepper (optional) - Croutons for garnish (optional) To enhance the taste, I use butter to sauté the onions and garlic. Mustard powder adds a touch of tanginess. I season with salt and pepper to balance the flavors. If I want a kick, I add cayenne pepper. For a fun finish, I top the soup with croutons for crunch. {{ingredient_image_1}} Start by melting the butter in a large pot over medium heat. Once it’s melted, add the diced onion. Sauté the onion for about five minutes until it turns translucent. This step builds a great flavor base for your soup. Next, stir in the minced garlic. Cook it for one minute until you smell its wonderful aroma. Now it's time to add the broccoli florets. Toss them into the pot and pour in the vegetable broth. Bring the mixture to a boil. After boiling, reduce the heat and let it simmer for about fifteen minutes. You want the broccoli to become tender. This makes it easier to blend and gives the soup a nice texture. Once the broccoli is tender, it's blending time! Use an immersion blender to puree the soup until it is smooth. If you like some chunks, blend only half or use a regular blender in batches. After blending, return the pot to low heat. Stir in the heavy cream and grated cheddar cheese. Add the mustard powder, salt, and pepper. If you like a spicy kick, toss in the cayenne pepper. Stir until the cheese melts and the soup is creamy. Enjoy the rich flavors of your creamy broccoli cheddar soup! To get the right thickness for your soup, you can add more broth. If your soup feels too thick, just pour in a bit more vegetable broth until it feels right. For a creamy and smooth texture, use an immersion blender to purée the soup. If you like some chunks, blend just half. This gives a nice mix of smooth and hearty bites. To make your soup even better, try adding other spices or herbs. A pinch of garlic powder or thyme can add depth. You can also brighten the taste with a splash of lemon juice. This little twist makes the flavors pop and adds freshness to each bite. Choosing the right cheese is key for creaminess. I love using sharp cheddar for its rich taste. It melts well and gives the soup that classic flavor. If you want to try something different, consider Gruyère or Monterey Jack. These cheeses can bring new flavors to your soup while keeping it creamy and delicious. Pro Tips Fresh Broccoli is Best: Use fresh broccoli florets for the best flavor and nutrition. Avoid frozen broccoli if possible, as it may alter the texture of the soup. Adjust the Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with additional vegetable broth or use a lower fat cream alternative. Cheese Choices: Experiment with different types of cheese! Gruyère or Monterey Jack can add unique flavors if you want to switch it up from sharp cheddar. Add Extra Flavor: Enhance the soup's flavor by adding a squeeze of lemon juice or a splash of Worcestershire sauce just before serving for a zesty kick. {{image_2}} To make a vegan version of this soup, swap out the heavy cream and cheese. Use a plant-based cream like coconut cream or cashew cream. For cheese, try a vegan cheddar or nutritional yeast. These alternatives give you that creamy texture and cheesy flavor without dairy. You can add proteins like cooked chicken or beans for extra nutrition. Chickpeas work well and add fiber too. For a veggie boost, toss in carrots or cauliflower. These can add nice color and taste. Just chop them small so they cook evenly. If you like heat, increase the cayenne pepper for more kick. You can also add diced jalapeños or a splash of hot sauce. This will make your soup exciting and bold. Just adjust the spice to your taste, and enjoy the warmth! To store leftover soup, wait for it to cool. Then, pour it into a clean container. I recommend using airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to close the lid tightly. This keeps the soup safe from other odors in your fridge. If you want to freeze the soup, let it cool completely. Pour it into freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, pour it into a pot and warm it on low heat. Stir until it’s hot. You can also microwave it in a bowl. Just remember to cover it and stir it halfway through. In the fridge, the soup stays fresh for about three to four days. Always check for signs of spoilage. If you see any mold or the soup smells sour, throw it away. Trust your senses; they are your best guide! Yes, you can make this soup ahead. Start by cooking it as you normally would. After it cools, store it in the fridge. Use an airtight container to keep it fresh. It will last about three days in the fridge. To reheat, warm it on the stove. Add a splash of broth if it seems thick. If you don’t have vegetable broth, you can use chicken broth. Water with a little salt also works. For a richer taste, try using homemade broth. You can even make your broth by boiling veggies and herbs in water. Yes, this soup is gluten-free. The ingredients listed do not include any gluten. However, always check labels on packaged items. Some brands may add gluten-containing ingredients. If you use store-bought broth, ensure it is gluten-free. This creamy broccoli cheddar soup is easy to make with fresh ingredients. You start by making a flavorful base with onion and garlic. Then, you cook the broccoli and blend it all together. Remember to adjust the thickness and flavor to your liking. You can also explore variations like vegan options or extra spicy versions. Store leftovers wisely, and enjoy them later. This soup is perfect for cozy meals, whether shared or savored alone. Your kitchen will soon fill with warmth and delightful scents. Enjoy your cooking adventure!

Cheesy Broccoli Delight Soup

A creamy and cheesy soup packed with fresh broccoli and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, grated
  • 1 teaspoon mustard powder
  • to taste salt and pepper
  • 0.25 teaspoon cayenne pepper (optional)
  • for garnish croutons (optional)

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the broccoli florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, until the broccoli is tender.
  • Once the broccoli is cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half or use a regular blender in batches.
  • Return the pot to low heat, then stir in the heavy cream, grated cheddar cheese, mustard powder, salt, pepper, and cayenne pepper if using. Stir until the cheese is fully melted and the soup is creamy.
  • Taste and adjust seasoning if necessary. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
  • Serve hot, garnished with croutons if desired.

Notes

Add more vegetable broth for a thinner consistency.
Keyword broccoli, cheese, creamy, soup, vegetarian

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating