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To make the tasty Broccoli Potato Cheese Soup, gather these ingredients: - 2 cups broccoli florets - 2 medium potatoes, peeled and diced - 1 small onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 ½ cups shredded cheddar cheese (or a vegan alternative) - 2 tablespoons olive oil - Salt and pepper to taste - ½ teaspoon paprika (optional) - Chopped chives or parsley for garnish You can easily swap some ingredients to fit your needs. - Use cauliflower instead of broccoli for a different taste. - Sweet potatoes add a nice twist if you want more sweetness. - Green onions work well if you do not have regular onions. - For a lighter version, use low-fat milk in place of heavy cream. - Nutritional yeast gives a cheesy flavor for a vegan option. Choosing fresh ingredients makes your soup even better. Here are some tips: - Look for bright green broccoli with tight florets. Avoid yellowing or wilting. - Choose potatoes that are firm with smooth skin. Avoid any with sprouts or soft spots. - Pick onions that feel heavy for their size and have dry outer skins. - When buying garlic, choose bulbs that are firm and have no brown spots. - Fresh herbs should be vibrant and fragrant, enhancing the soup’s flavor. {{ingredient_image_1}} First, wash the broccoli florets under cold water. Cut them into smaller pieces. Next, peel and dice the potatoes into small cubes. This helps them cook faster. Chop the onion finely and mince the garlic cloves. You need these for the flavor base. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them for 3 to 4 minutes until the onion looks clear. Then, add the diced potatoes and 4 cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This softens the potatoes. After that, add the broccoli florets and let everything simmer for another 5 to 7 minutes. The broccoli should be tender and bright green. After cooking, remove the pot from the heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a blender in batches. Once blended, return the soup to low heat. Stir in 1 cup of heavy cream and 1 ½ cups of shredded cheddar cheese. Mix until the cheese melts and blends well. Season with salt, pepper, and paprika if you like a bit of spice. Taste it and adjust the seasoning as needed. Serve the soup hot, garnished with chopped chives or parsley. Enjoy this creamy, flavorful delight! To boost flavors, start with fresh ingredients. Use good-quality onions and garlic. Sauté these in olive oil until soft. You can add spices like paprika for a warm note. Try fresh herbs like thyme or basil for more depth. A splash of lemon juice adds brightness. If you want a thicker soup, add more potatoes. You can also use a starch like cornstarch. Mix one tablespoon of cornstarch in cold water before adding it to the soup. This thickens the soup without changing the taste. Another option is to blend in some cooked broccoli as well. For creamy soup, heavy cream works best. If you're dairy-free, coconut cream is a great choice. Blend the soup until smooth before adding cream. This step helps make the soup silky. Stir in the cheese while the soup is warm. This allows it to melt and mix evenly. Pro Tips Freshness Counts: Use fresh broccoli for the best flavor and vibrant color in your soup. Texture Preference: For a chunkier soup, reserve some broccoli and potatoes before blending, then add them back after pureeing. Cheese Variations: Experiment with different types of cheese, such as Gruyère or Monterey Jack, for unique flavor profiles. Garnish Creativity: Top your soup with crispy bacon bits or croutons for added texture and flavor contrast. {{image_2}} You can easily make this soup dairy-free. Instead of heavy cream, use coconut cream. It gives a rich texture without dairy. For cheese, opt for a vegan cheese. Nutritional yeast is another great choice for a cheesy flavor. Want to add protein? Diced chicken or cooked tofu works well. For chicken, cook it in the pot before adding vegetables. If using tofu, add it after blending the soup. This boosts the dish and makes it more filling. If you like heat, add jalapeños for a spicy kick. Chop them finely and sauté them with the onion. You can also sprinkle red pepper flakes in the soup. This small change makes the flavors pop and adds excitement to each bite. After enjoying your creamy broccoli potato cheese soup, let it cool first. Then, pour it into an airtight container. Make sure to seal it well. Store it in the fridge for up to three days. This soup stays fresh and tasty when stored properly. If you want to keep it longer, consider freezing it. To freeze your soup, use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. Label the containers with the date. You can freeze the soup for up to three months. When you’re ready to eat, simply thaw it in the fridge overnight. Reheat your soup on the stove over low heat. Stir it gently to avoid burning. If it seems too thick, add a splash of vegetable broth or water. You can also microwave it in a microwave-safe bowl. Heat it in short bursts, stirring in between. This will help it warm evenly and keep it creamy. Yes, you can use frozen broccoli. Just add it to the pot while cooking. Frozen broccoli cooks quickly. It can also taste great in the soup. Just ensure it is heated through. You can use coconut cream as a dairy-free option. Other options include almond milk or cashew cream. They will add a different taste but still make the soup creamy. To make this soup vegan, swap heavy cream for coconut cream. Also, use vegan cheese instead of regular cheese. Make sure your vegetable broth is vegan too. Yes, you can make this soup ahead of time. Just cool it down and store in the fridge. Reheat it on the stove when you are ready to eat. The flavors may even improve overnight! This blog post guides you through making a delicious soup. We covered essential ingredients and how to pick the best ones. You learned how to prepare them, cook, and blend for the perfect taste. We also shared tips to enhance flavor and achieve the right texture. You can choose from different variations, including dairy-free and protein options. Lastly, we discussed storage and reheating methods. Now, you have all the tools to create your own tasty soup and enjoy every spoonful.

Broccoli Potato Cheese Soup

Indulge in this creamy broccoli potato soup that's perfect for any occasion! Our cheesy broccoli soup recipe combines tender broccoli and potatoes with rich cheddar for a comforting dish. Want a dairy-free option? Try the dairy-free broccoli cheese soup version with coconut cream! This easy vegetable soup is simple to make and feeds the whole family. Pin this delicious broccoli and cheddar soup recipe today! #BroccoliSoup #CheesyRecipe #EasyCooking #SoupLovers
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Ingredients
  

2 cups broccoli florets

2 medium potatoes, peeled and diced

1 small onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

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

1 ½ cups shredded cheddar cheese (or a vegan alternative)

2 tablespoons olive oil

Salt and pepper to taste

½ teaspoon paprika (optional)

Chopped chives or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until the onion is translucent, about 3-4 minutes.

    Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender.

      Add the broccoli florets to the pot and continue to simmer for another 5-7 minutes, until the broccoli is tender yet vibrant in color.

        Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, if you don't have an immersion blender, carefully transfer the soup to a blender in batches.)

          Return the pureed soup to low heat, then stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and well incorporated into the soup.

            Season with salt, pepper, and paprika if using. Taste and adjust the seasonings as needed.

              Serve hot, garnished with chopped chives or parsley for a vibrant finish.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings