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- 4 cups broccoli florets - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1 medium carrot, diced - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - Salt to taste - 2 tablespoons olive oil - 2 tablespoons all-purpose flour (for thicker soup) - Fresh parsley, chopped (for garnish) - Dried thyme - Black pepper - Salt - Sharp cheddar cheese Gathering the right ingredients is key to making a delicious broccoli cheddar soup. First, choose fresh broccoli florets. They give a bright flavor and nice texture. You need a medium onion and garlic for a solid base. Carrots add a sweet note, while vegetable broth enhances the soup’s richness. Heavy cream brings a smooth texture, making it creamy and inviting. For thickening, you can use all-purpose flour. It is optional but great for a heartier soup. Fresh parsley gives a nice pop of color and flavor as a garnish. The seasoning is simple but essential. Dried thyme, black pepper, and salt elevate the taste. Finally, don’t forget the star of the show: sharp cheddar cheese. It melts beautifully and adds that iconic cheesy goodness. With these ingredients ready, you can create a comforting meal in just one pot. First, chop your onion into small pieces. Use a sharp knife to make it easy. Next, mince the garlic cloves. You want them finely chopped for more flavor. Now, dice the carrot into small cubes. Finally, take the broccoli and separate it into florets. Aim for uniform sizes so they cook evenly. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about five minutes. You want it to become translucent. Then, stir in the minced garlic and cook for one more minute. This will make your kitchen smell amazing. Next, add the diced carrot and broccoli florets to the pot. Stir everything together well. Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 15 minutes. This will cook the vegetables until they are tender. If you want a thicker soup, whisk the flour into the cream until smooth. Then, stir this mixture into the pot. After that, add the heavy cream. Season with dried thyme, black pepper, and salt to taste. Let it simmer for another five minutes. Next, gradually add the shredded cheddar cheese. Stir until it melts completely. For a smoother texture, use an immersion blender. Blend until creamy, but leave some chunks for texture. After blending, remove from heat and let it cool slightly. Serve hot in big bowls, garnished with fresh parsley. Enjoy it with crusty bread for a complete meal! To make your soup creamier, use an immersion blender. This tool helps blend the soup smoothly. You can blend it until it is creamy or leave some chunks for texture. This adds a nice feel to each bite. When adding cheese, do it slowly. Gradually stir in the shredded cheddar. This helps it melt well without clumping. Make sure the soup is hot enough to melt the cheese easily. Prep your vegetables ahead of time. Chop the onions, garlic, and carrots the day before. This saves you time when cooking. You can also wash and cut the broccoli florets early. Using frozen broccoli is another great shortcut. It cooks quickly and works well in this soup. Just toss it in with the other vegetables. It will taste fresh and delicious. Balancing the seasoning is key. Start with a pinch of salt and black pepper. Taste as you go to find the right mix. You can add more if needed. For extra flavor, try adding spices. A dash of cayenne pepper can bring heat. Or, sprinkle in some paprika for a smoky taste. These small changes can make your soup unique and special. {{image_2}} For those with gluten concerns, you can still enjoy this soup. Simply skip the all-purpose flour or use a gluten-free flour blend to thicken your soup. This keeps it tasty and safe for gluten-free diets. If you want a vegan version, replace the heavy cream with coconut milk or a cashew cream. You can also swap the cheddar cheese for a vegan cheese option. This way, you can still savor that creamy texture without dairy. Want a kick? Add spices like cayenne or paprika. A pinch of cayenne gives a warm heat, while paprika adds a smoky flavor. Both can make your soup pop with excitement. You might also want to add other veggies for a twist. Try diced potatoes for a heartier soup or toss in fresh spinach for extra nutrients. These veggies blend well, adding more taste and color. When it comes to serving, pair the soup with crusty bread or crunchy crackers. This makes for a complete meal that feels cozy and filling. For a fun twist, try creative garnishes. Instead of just parsley, consider topping with croutons, extra cheese, or even a drizzle of olive oil. These touches make your bowl look inviting and special. To store leftover soup, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps track freshness. To freeze broccoli cheddar soup, use a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. For reheating, warm it on the stove over low heat. Stir often to keep the texture creamy. If it seems thick, add a splash of broth or cream. To revive leftover soup, reheat it gently on the stove. Add a little fresh cream for richness. You can also sprinkle in some extra cheese to boost flavor. Consider using leftovers in other recipes. Pour it over baked potatoes or mix it with pasta. You can even use it as a base for a veggie casserole. Yes, you can make this soup ahead of time. Store it in an airtight container. It will last for about three to four days in the fridge. To reheat, simply warm it on the stove over low heat. Stir often to keep it smooth. If the soup thickens too much, add a splash of vegetable broth or water. For a dairy-free version, use coconut milk or almond milk instead of heavy cream. Nutritional yeast adds a cheesy flavor without dairy. For cheese, try vegan cheese options or cashew cheese. Blend soaked cashews with water for a creamy texture. Yes, you can use other cheeses. Gruyere or Monterey Jack work well too. Each cheese brings its own taste. If you want a sharper flavor, try aged cheddar. Just make sure it melts well for a creamy soup. You now have all the tools to make a tasty broccoli cheddar soup. We covered the key ingredients, helpful tips, and even variations for special diets. Making this soup is easy and fun. Remember to adjust flavors to your liking and store any leftovers wisely. Enjoy your cooking and savor each bowl. Your kitchen will smell great, and you’ll impress everyone with your soup skills. Grab your ingredients and get started today!

Broccoli Cheddar Soup One-Pot

Warm your soul with this Cheesy Broccoli Bliss Soup that combines the goodness of broccoli and sharp cheddar for a delightfully creamy experience! In just 30 minutes, you can create a comforting bowl of goodness packed with flavor and nutrition. Perfect for chilly evenings or as a cozy lunch option, this soup is a must-try. Click through now to explore the full recipe and elevate your soup game!
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Ingredients
  

4 cups broccoli florets

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 medium carrot, diced

1 teaspoon dried thyme

1/2 teaspoon black pepper

Salt to taste

2 tablespoons olive oil

2 tablespoons all-purpose flour (optional, for thicker soup)

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Stir in the minced garlic and sauté for another minute until fragrant.

      Add the diced carrot and broccoli florets to the pot, stirring well to combine with the onion and garlic.

        Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until the vegetables are tender.

          If you prefer a thicker soup, whisk the flour into the cream until smooth, then stir the mixture into the pot.

            Stir in the heavy cream and add the dried thyme, black pepper, and salt to taste. Allow the soup to simmer for an additional 5 minutes.

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

                Remove from heat and let cool slightly before serving.

                  Use an immersion blender for a smoother texture, if desired, blending until creamy while leaving some chunks for texture.

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

                      - Presentation Tips: Serve hot in big bowls and garnish with a sprinkle of fresh parsley and an extra sprinkle of cheddar cheese on top. Pair with crusty bread for a complete meal!