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To make this creamy soup, you need these key ingredients: - 2 tablespoons unsalted butter - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups broccoli florets (fresh or frozen) - 4 cups vegetable broth - 1 cup carrots, shredded - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated These ingredients create a rich and savory base for the soup. The butter brings a nice flavor, while the onions and garlic add depth. Broccoli and carrots provide color and nutrition. The thyme gives it a nice herbal note, and the cheddar makes it creamy and cheesy. You can elevate your soup with these optional ingredients: - 1 tablespoon Dijon mustard - Fresh chives or parsley for garnish The Dijon mustard adds a tangy kick. Fresh herbs give a pop of color and flavor. You can get creative and add spices or other cheese if you like. Gather these tools to make your cooking easy: - Large pot or Dutch oven - Ladle - Immersion blender or countertop blender - Cutting board - Knife - Measuring cups and spoons Having the right tools can make a big difference. A blender is key for that smooth texture. Plus, a good knife makes chopping easy and safe. {{ingredient_image_1}} First, gather your ingredients. You need: - 2 tablespoons unsalted butter - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups broccoli florets - 4 cups vegetable broth - 1 cup carrots, shredded - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup heavy cream - 2 cups sharp cheddar cheese, grated - 1 tablespoon Dijon mustard (optional) - Fresh chives or parsley for garnish Next, wash and chop the broccoli. Dice the onion and mince the garlic. Shred the carrots. This makes cooking faster. In a large pot, melt the butter over medium heat. Add the diced onion. Cook it for about 5 minutes until it looks clear. Then, stir in the minced garlic. Cook for another minute to release its nice smell. Add the broccoli florets and shredded carrots. Sprinkle the dried thyme on top. Stir everything together for about 2 minutes. This helps the flavors mix. Pour in the vegetable broth. Bring it to a boil. Once boiling, lower the heat. Let it simmer for about 15 minutes. You want the broccoli to be soft. Now comes the fun part! Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully pour the soup into a blender. Blend it in batches, then return it to the pot. Stir in the heavy cream. Heat it gently. Add the grated cheddar cheese slowly, stirring all the time. This makes the soup creamy and cheesy. If you like, mix in the Dijon mustard for a kick. Finally, season with salt and pepper to taste. Serve hot, topped with fresh chives or parsley for a nice touch. Enjoy your tasty soup! To boost the taste of your soup, start with good broth. A rich vegetable broth makes a big difference. Add a pinch of red pepper flakes for some heat. Fresh herbs like thyme or rosemary can brighten the flavor. If you want a tangy kick, try mixing in Dijon mustard. Don’t skip the cheese—sharp cheddar adds a lot. One mistake is overcooking the broccoli. It should be tender but still vibrant green. Blending too long can make the soup too thin. If you want a chunky texture, blend just half. Adding cheese too quickly can cause it to clump. Stir it in slowly when the soup is warm, not boiling. Forgetting to season with salt and pepper can dull the taste. Serve your soup in wide bowls for a nice look. Top with extra cheese and fresh herbs for color. Croutons add a great crunch and contrast. Pair the soup with warm, crusty bread for a full meal. For a special touch, drizzle with a bit of olive oil or cream. Enjoy your creamy broccoli cheddar soup with family and friends! Pro Tips Use Fresh Ingredients: Fresh broccoli and carrots will enhance the flavor and texture of your soup, making it more vibrant and nutritious. Adjust the Thickness: If you prefer a thicker soup, reduce the amount of broth or blend for a longer time. For a thinner consistency, add more broth gradually. Cheese Choice Matters: Opt for high-quality sharp cheddar cheese for a more robust flavor. You can also mix in Gruyère for added richness. Storage Tips: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess. {{image_2}} You can change this soup in many fun ways. Try adding some cooked potatoes for a heartier texture. If you love spice, toss in some red pepper flakes. You can also add cooked chicken or bacon for extra protein. Want it a bit zestier? Squeeze some lemon juice before serving. Each of these tweaks can make the soup your own. If you want a vegetarian version, just skip the chicken. Use vegetable broth and keep the cheese. For a vegan soup, swap the heavy cream for coconut milk or cashew cream. You can use a plant-based cheese for the cheddar. This way, you keep the flavor and make it vegan-friendly. Cheddar is classic, but you can mix things up! Try Gruyère for a nutty taste or mozzarella for extra stretchiness. A blend of cheeses can also work well. Mix cheddar with goat cheese for a tangy twist. Each cheese brings its own flavor, so feel free to experiment! To keep your creamy broccoli cheddar soup fresh, let it cool first. Transfer it to an airtight container. This helps prevent any odors from other foods. Store it in the fridge for up to three days. Always label your container with the date. This way, you know when to use it. When it’s time to enjoy leftovers, reheat the soup gently. You can use a pot on the stove. Heat over low to medium heat, stirring often. This prevents the cheese from sticking or burning. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. Freezing is a great way to save your soup for later. Pour cooled soup into freezer-safe containers, leaving space for expansion. Seal tightly to avoid freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. You can swap heavy cream with whole milk or half-and-half. If you want a lighter option, try using evaporated milk. For a dairy-free choice, coconut milk works nicely too. Each option will change the flavor a bit. Whole milk keeps it creamy but lighter. To thicken the soup, you can add a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it in while cooking. Another way is to add more cheese. Grated cheddar adds flavor and creaminess. You can also blend a portion of the broccoli to make it thicker. Yes, you can use frozen broccoli. It is a great time-saver. Just add it straight to the pot without thawing. The cooking time may be a bit longer, but it will still turn out tasty. Frozen broccoli is just as nutritious as fresh. This soup stays good in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. Reheat it slowly on the stove to maintain its creamy texture. Avoid boiling it again, as that can change the taste. This blog showed you how to make creamy broccoli cheddar soup. You learned about key ingredients, tools, and the steps to cook it right. I shared tips to boost flavor and avoid mistakes, plus serving ideas. You can even customize the recipe or find storage tips for leftovers. Remember, this soup can be adjusted to fit your taste. Enjoy making this warm dish that’s great for any meal!

Creamy Broccoli Cheddar Soup

A rich and creamy soup made with fresh broccoli and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups broccoli florets (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup carrots, shredded
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, grated
  • 1 tablespoon Dijon mustard (optional)
  • for garnish fresh chives or parsley

Instructions
 

  • In a large pot or Dutch oven, 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 another minute until fragrant.
  • Add the broccoli florets, shredded carrots, and dried thyme. Stir everything together for a couple of minutes.
  • Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the broccoli is tender.
  • Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, then return it to the pot.
  • Stir in the heavy cream and heat gently. Add the grated cheddar cheese gradually, stirring continuously until melted and creamy.
  • If using, mix in the Dijon mustard for an extra depth of flavor. Season with salt and pepper to taste.
  • Serve the soup hot, garnished with chopped chives or parsley for a fresh touch.

Notes

Serve in wide bowls topped with extra cheese and fresh herbs. Croutons can be added for crunch.
Keyword broccoli, cheddar, creamy, soup