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- 4 cups fresh broccoli florets - 1 medium onion, diced - 3 cloves garlic, minced - 1 medium potato, peeled and diced - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 4 cups vegetable broth - 1 tablespoon olive oil - Salt and black pepper to taste - 1 teaspoon smoked paprika (optional) - 2 tablespoons fresh parsley, chopped (for garnish) Gathering the right ingredients is key for my velvety broccoli cheddar soup. I love using fresh broccoli florets. They add color and flavor. The onion and garlic create a tasty base. Diced potato makes the soup thick and creamy. For the rich texture, I use heavy cream and sharp cheddar cheese. They blend perfectly together. The vegetable broth adds depth to the soup. Seasonings complete the dish. Olive oil helps cook the onion and garlic. Salt and black pepper enhance all the flavors. If you like, smoked paprika adds a nice touch. Fresh parsley is great for garnish. It adds a pop of green and freshness. These ingredients work together to create a comforting, creamy soup. You can enjoy it on a chilly day or whenever you need a warm meal. {{ingredient_image_1}} First, heat 1 tablespoon of olive oil in a large pot over medium heat. Next, add the diced onion. Sauté it for about 5 minutes. The onion should become translucent and soft. Then, stir in 3 cloves of minced garlic. Cook for 1 minute until it smells good. Now, add 4 cups of fresh broccoli florets and 1 medium diced potato to the pot. Pour in 4 cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat. Let it simmer for about 15 to 20 minutes until the broccoli and potato are tender. After cooking, remove the pot from the heat. Use an immersion blender to blend the soup until it is smooth and creamy. If you don't have that, carefully pour the soup into a countertop blender. Blend it in batches for the same creamy texture. Return the blended soup to low heat. Now, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts and the soup is velvety. Finally, season the soup with salt, black pepper, and smoked paprika to taste. Adjust the flavor as you like. Serve it hot and garnish with chopped fresh parsley for a nice touch. To make your soup smooth, blend it well. Blend for about one minute. The longer you blend, the creamier the soup will be. This helps break down all the bits of broccoli and potato. Keep some chunks if you want texture. You want to keep the soup creamy. Use heavy cream for richness. If you blend too much, the soup may lose its nice feel. So, blend just enough to get that velvety look. Add spices to boost flavor. A pinch of smoked paprika gives a nice kick. You can also try garlic powder or cayenne for more heat. Fresh herbs like thyme or basil can add freshness. For garnishes, fresh parsley is a great choice. It adds color and taste. You can also sprinkle more cheese on top. Croutons add crunch and fun to each bite. Use a heavy pot for even cooking. A Dutch oven is great for soups. It holds heat well and cooks evenly. An immersion blender is a top tool for this soup. It blends right in the pot. This saves you from messy transfers. If you don’t have one, a countertop blender works too. Just be careful with hot soup. Always blend in small batches for safety. Pro Tips Use Fresh Broccoli: Fresh broccoli gives the best flavor and texture. Avoid using frozen broccoli, as it can become mushy in the soup. Adjust Creaminess: For a lighter soup, reduce the amount of heavy cream or substitute half-and-half for a creamy texture without the extra calories. Cheese Choice: Sharp cheddar adds a robust flavor, but feel free to mix in other cheeses like Gruyère or Monterey Jack for a unique twist. Garnish for Flavor: Adding a sprinkle of crispy bacon or croutons on top not only enhances flavor but also adds a delightful crunch to each bowl. {{image_2}} You can make this soup lighter with some easy swaps. Use low-fat dairy instead of heavy cream. Almond milk or oat milk works well for a creamy base. You can also add more veggies. Carrots, celery, or spinach blend nicely. They boost nutrients without losing flavor. Cheese lovers can try different types of cheese for a new taste. Gruyère or mozzarella can bring unique flavors. You can also experiment with spices. A pinch of cayenne adds heat, while thyme can give it a fresh note. Don't be afraid to get creative! This soup pairs well with crusty bread or a fresh salad. A side of garlic bread makes it heartier. For a fun twist, add toppings. Croutons, extra cheese, or a drizzle of olive oil can enhance your soup. Fresh herbs like parsley or chives add a pop of color and flavor. Enjoy making it your own! To keep your velvety broccoli cheddar soup fresh, store it properly. - Refrigeration tips: Let the soup cool down before you store it. Use an airtight container for the soup. It will last in the fridge for 3 to 4 days. - Freezing recommendations: For longer storage, freeze the soup. Use freezer-safe containers or bags. The soup can stay good for up to 3 months in the freezer. Reheating this soup is simple and quick. - Best methods for reheating: Use the stove for even heating. Pour the soup into a pot over low heat. Stir often to avoid burning. You can also use a microwave, but stir every minute for even heating. - Tips to retain creaminess: Add a splash of cream or broth when reheating. This keeps the soup smooth and creamy. Stir well after adding to maintain the texture. Store and reheat your soup wisely for the best taste every time! Yes, you can use frozen broccoli. Frozen broccoli is often picked at peak ripeness. This keeps its nutrients intact. However, fresh broccoli gives a brighter color and a firmer bite. If you use frozen, cook it until tender. This will help keep the soup smooth. To make this soup vegan, swap the heavy cream for coconut milk or cashew cream. You can also use nutritional yeast to add a cheesy flavor. For cheese, look for vegan cheddar. Many brands now offer good options that melt well. Yes, adding protein can make this soup heartier. Here are some ideas: - Shredded chicken - Cooked lentils - White beans You can stir these in after blending the soup. If using meat, cook it separately first. For beans or lentils, just heat them before adding. This blog covered how to make a creamy broccoli soup. We began with fresh produce like broccoli, garlic, and onion. Then, we added rich dairy and broth for flavor. I shared step-by-step methods for cooking and blending the soup. You learned tips for great texture and flavor, plus fun variations. Remember, you can store leftovers for later use and even make it vegan. Enjoy your soup journey, and don’t hesitate to experiment with flavors! Your perfect bowl awaits.

Creamy Velvety Broccoli Cheddar Soup

A rich and creamy soup made with fresh broccoli and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium potato, peeled and diced
  • 1 tablespoon olive oil
  • to taste Salt and black pepper
  • 1 teaspoon smoked paprika (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot 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 diced potato and broccoli florets to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce heat and simmer until the broccoli and potatoes are tender, about 15-20 minutes.
  • Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender and blend in batches.
  • Return the blended soup to low heat. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is velvety.
  • Season with salt, black pepper, and smoked paprika (if using) to taste, adjusting seasoning as desired.
  • Serve hot, garnished with fresh parsley for a pop of color.

Notes

For a smoother texture, use an immersion blender.
Keyword broccoli, cheddar, creamy, soup