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- 4 cups fresh broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream (or coconut milk for dairy-free option) - 1 teaspoon mustard powder - 1 teaspoon paprika - Salt and pepper, to taste - 2 tablespoons olive oil - Optional: croutons for garnish You can swap fresh broccoli for frozen. Just cook it a bit longer. If you don’t have vegetable broth, chicken broth works too. You can use any onion type, but yellow or sweet onions give good flavor. If you want a lighter soup, use half and half instead of heavy cream. For a dairy-free version, coconut milk is the perfect choice. You will need a large pot to cook the soup. An immersion blender helps make it smooth. If you don’t have one, a regular blender is fine, but be careful with hot soup. A cutting board and a good knife help in chopping the onion and garlic. Don’t forget measuring cups and spoons for accuracy! Start by gathering your ingredients. You will need: - 4 cups fresh broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream (or coconut milk for dairy-free option) - 1 teaspoon mustard powder - 1 teaspoon paprika - Salt and pepper, to taste - 2 tablespoons olive oil - Optional: Croutons for garnish Next, chop the onion and mince the garlic. This will add a great base flavor. In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté it for about 5 minutes until it turns soft. Then, stir in the minced garlic and cook for one more minute. You want it fragrant but not burnt. Now, add the broccoli florets to the pot. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 to 15 minutes. You want the broccoli to get tender. After cooking, use an immersion blender to purée the soup until it's smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Hot liquids can be tricky, so take care! When using a blender, never fill it more than halfway. This helps prevent spills. If the soup is too hot, it can create steam and pop the lid. Let the soup cool for a few minutes first. Return the puréed soup to the pot. Stir in the heavy cream (or coconut milk), mustard powder, and paprika. Wash your hands after handling spices. Gradually add the shredded cheddar cheese. Stir until it melts and mixes well. Finally, season with salt and pepper to taste. Adjust if needed. Serve hot, garnished with croutons if you like extra texture. This is how you create a warm, hearty bowl of cheddar broccoli soup. For the complete recipe, check the Full Recipe section. To make your cheddar broccoli soup shine, focus on the base. Start with fresh onions and garlic. Sauté them until soft. This step builds a strong flavor. Use sharp cheddar cheese for a bold taste. It melts well and adds richness. Don't forget the mustard powder and paprika. They bring out the cheese flavor and add depth. Taste your soup as you cook. Adjust salt and pepper to suit your needs. One common mistake is overcooking the broccoli. This can lead to a mushy texture and dull color. Cook it just until tender. Another mistake is adding cheese too fast. Gradually stir it in to help it melt evenly. Avoid using low-quality cheese. It can make the soup taste bland. Lastly, do not skip the cream or coconut milk. This adds creaminess, making your soup more enjoyable. For a smooth texture, use an immersion blender. It works well for hot soups. If you use a regular blender, let the soup cool a bit first. Always blend in small batches to avoid spills. If you want some chunks, blend only half the soup. Then mix it back in with the unblended part. This gives you a mix of smooth and chunky, just right for texture. Enjoy your rich and creamy cheddar broccoli bliss soup! For the full recipe, check out the details above. {{image_2}} If you want to switch up the cheese in your cheddar broccoli soup, try different options. You can use Gruyère for a nutty flavor. Fontina melts well and adds creaminess. For a sharper taste, you could add some blue cheese. Each cheese brings a unique twist to your soup, making it fun to explore new flavors. To make your soup heartier, think about adding protein. Cooked chicken or turkey can add a nice touch. For a tasty option, try adding crispy bacon bits. If you want a vegetarian choice, beans or lentils work well. Adding protein not only boosts flavor but also makes the meal more filling. If you prefer a dairy-free version, use coconut milk instead of cream. This gives the soup a rich texture. For cheese, look for vegan cheddar options. Nutritional yeast can also add a cheesy taste without dairy. These swaps make the soup friendly for everyone, while still keeping it delicious. To store your Cheddar Broccoli Soup, first let it cool down. Pour it into an airtight container. Label the container with the date. Place it in the fridge. It will stay fresh for about three to four days. When you’re ready to eat, just heat it up on the stove or in the microwave. If you want to keep the soup longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. Cheddar Broccoli Soup can last for up to three months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight. Reheat it slowly on the stove for the best taste. Stir often to make sure it heats evenly. The shelf life of Cheddar Broccoli Soup varies. In the fridge, it lasts about three to four days. In the freezer, it can stay good for three months. Always check for signs of spoilage, like a sour smell or strange color. If it looks off, it’s best to toss it. Proper storage keeps the soup fresh, tasty, and safe to eat. For the full recipe, check out the Cheddar Broccoli Bliss Soup section. Yes, you can make Cheddar Broccoli Soup ahead of time. It keeps well in the fridge for three to four days. Just cool it down before storing. When you are ready to eat, reheat it on the stove. Stir gently to keep it creamy. This soup is easy to make gluten-free. Just ensure the broth you use is gluten-free. Most vegetable broths are, but it’s good to check the label. The rest of the ingredients are naturally gluten-free. This lets everyone enjoy a warm bowl. You can serve many things with Cheddar Broccoli Soup. A fresh salad adds crispness. Some crusty bread is great for dipping. You might also enjoy it with a grilled cheese sandwich. Each option makes a nice meal that feels cozy. For more ideas, check out the Full Recipe. In this blog post, we explored how to make a delicious Cheddar Broccoli Soup. We covered essential ingredients, handy substitutions, and the right tools needed. I shared step-by-step cooking instructions and tips to get the best flavor and texture. We also discussed various ways to adapt the recipe for your needs, along with storage and reheating advice. Now you have all the tools to create this comforting soup. Dive in, enjoy, and share your favorite twists!

- Cheddar Broccoli Soup

Indulge in the creamy goodness of Cheddar Broccoli Bliss Soup! This delightful recipe is packed with fresh broccoli and sharp cheddar cheese, creating a comforting dish perfect for any day. With simple ingredients and quick prep, you'll have a delicious meal ready in just 30 minutes. Click through to discover how to make this soothing soup, complete with tips for adding your own twist. Don't miss out on this cozy culinary adventure!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream (or coconut milk for dairy-free option)

1 teaspoon mustard powder

1 teaspoon paprika

Salt and pepper, to taste

2 tablespoons olive oil

Optional: Croutons for garnish

Instructions
 

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

    Stir in the minced garlic and cook for another minute, ensuring it doesn't burn.

      Add the broccoli florets to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes, or until the broccoli is tender.

        Once the broccoli is cooked, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender (be careful with hot liquids).

          Return the puréed soup to the pot and stir in the heavy cream (or coconut milk), mustard powder, and paprika. Wash your hands after handling spices.

            Gradually add the shredded cheddar cheese, stirring until melted and well combined.

              Season with salt and pepper to taste, adjusting as needed.

                Serve hot, garnished with croutons if desired for extra texture.

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