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- 2 cups fresh broccoli florets - 1 cup diced carrots - 1 medium chopped onion - 3 cloves minced garlic - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream) - 2 cups grated sharp cheddar cheese - 1 teaspoon Dijon mustard - 1 teaspoon thyme (dried or fresh) - Salt and pepper to taste - 2 tablespoons olive oil - 2 tablespoons all-purpose flour (or gluten-free flour) - Optional: croutons and extra cheese for garnish Gathering these ingredients is key to making a rich, creamy soup. Fresh broccoli florets offer a bright color and taste. Diced carrots not only add sweetness but also enhance the texture. Chopped onion and minced garlic create a savory base. For a hearty soup, use vegetable broth. Heavy cream or coconut cream adds smoothness, while grated sharp cheddar gives a cheesy kick. Dijon mustard adds depth, and thyme provides an earthy aroma. Don’t forget salt and pepper to enhance all the flavors. Olive oil keeps everything moist as you cook. The flour helps thicken the soup. If you want a twist, consider adding croutons and extra cheese on top! These ingredients combine to create a warm, satisfying dish perfect for any occasion. {{ingredient_image_1}} - Sauté onions and garlic - Add vegetables and flour - Incorporate broth and simmer - Blend the soup - Finish with cream and cheese 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium chopped onion. Cook it for about 3-4 minutes until it turns clear. 2. Next, add 3 minced garlic cloves. Cook for 1 minute until you smell the garlic. 3. Stir in 1 cup of diced carrots and 2 cups of fresh broccoli florets. Cook for 5 minutes. You want them soft but not mushy. 4. Sprinkle 2 tablespoons of all-purpose flour over the veggies. Stir well to coat everything. Cook this for 1-2 minutes to get rid of the raw flour taste. 5. Gradually pour in 4 cups of vegetable broth while stirring. This helps to avoid lumps. Bring this to a boil. Once boiling, lower the heat and let it simmer for 15 minutes. The veggies should be tender by now. 6. Use an immersion blender to blend the soup until smooth. If you don't have one, carefully transfer it to a blender in small batches. 7. Now, stir in 1 cup of heavy cream and 2 cups of grated sharp cheddar cheese. Mix until the cheese melts. Add 1 teaspoon of Dijon mustard and 1 teaspoon of thyme. Season with salt and pepper to your taste. 8. If you prefer a thicker soup, let it simmer for another 5 minutes. 9. Serve the soup hot. You can add croutons and more cheese on top if you like. To achieve the best blend, use an immersion blender. It makes the process easy and quick. You can also use a traditional blender, but be careful. Hot soup can splash and burn you. For a creamier texture, add more heavy cream or coconut cream. You can also let the soup simmer longer. This adds depth and richness to the flavor. Spices can enhance your soup. Try adding a pinch of nutmeg or cayenne pepper. These spices give your soup a warm kick. If you want a dairy-free soup, use coconut cream instead of heavy cream. For cheese, try nutritional yeast. It adds a cheesy flavor without dairy. You can also swap in other vegetables. Spinach or kale can boost nutrition. They add color and taste too. For a gluten-free option, use gluten-free flour. It thickens the soup just like regular flour. You may notice a slight change in texture, but it will still be delicious. Pro Tips Choosing the Right Cheese: Use a sharp cheddar for a richer flavor, but feel free to experiment with other cheeses like Gruyère or a blend for a unique twist. Vegan Option: Substitute heavy cream with coconut cream for a vegan version without sacrificing creaminess. This adds a lovely tropical flavor! Prepping Ahead: You can prepare the soup base in advance and store it in the fridge. Just reheat and add the cream and cheese when ready to serve. Texture Preference: For a chunkier soup, reserve some cooked broccoli and carrots before blending, and stir them back in after blending for added texture. {{image_2}} You can easily switch up the flavor of your creamy broccoli cheddar soup. Here are a few ideas: - Adding protein: Try adding cooked chicken for a hearty meal. Tofu is a great option too for a plant-based choice. Just toss in diced pieces when you blend the soup. - Spice it up: If you enjoy heat, add chili powder or cayenne pepper. A pinch can give your soup a nice kick without overpowering it. - Herb alternatives: Fresh herbs can brighten the soup. Oregano, basil, or parsley can all work well. Add them in when you stir in the cream and cheese. Seasonal ingredients can make your soup even better. Here are some great ideas: - Summer: Fresh tomatoes add a bright taste. Chop them up and throw them in with the broccoli for a colorful dish. - Winter: Root vegetables like potatoes or parsnips can add sweetness. Dice them and cook along with the carrots for a warming twist. - Fall: Pumpkin brings a lovely flavor and creaminess. Add it in when blending for a fun fall version of this soup. To keep your creamy broccoli cheddar soup fresh, follow these tips: - Refrigeration: Store the soup in an airtight container. It will last up to 3-4 days in the fridge. Make sure it cools down before sealing it. - Freezing: If you want to save it longer, freeze the soup in freezer-safe containers. It can stay fresh for 2-3 months in the freezer. Leave some space in the container for expansion. - Freshness: Always check for signs of spoilage before eating. If it smells off or has changed color, it's best to toss it. You can easily reheat your soup using these methods: - Stovetop: Pour the soup into a pot. Heat it on medium-low. Stir often to prevent sticking. This method keeps the texture nice. - Microwave: Use a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. This helps the soup heat evenly. To maintain the soup’s creamy texture, add a splash of water or broth if it thickens too much. Enjoy the rich flavors as they warm up! Can I make this soup vegan? Yes, you can easily make this soup vegan. Replace the heavy cream with coconut cream. Use vegan cheese instead of sharp cheddar. These swaps keep the soup rich and creamy. How can I thicken my soup without flour? You can thicken the soup by pureeing some of the vegetables. Use an immersion blender. This makes the soup smooth and creamy without extra flour. You can also add a mashed potato for thickness. Is there a low-carb option for this recipe? Yes, to make a low-carb version, skip the carrots. Use cauliflower instead for a great taste. The soup will still be creamy and flavorful without the extra carbs. Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works well in this soup. Just add it directly to the pot. It cooks down nicely and saves you prep time. What cheese works best if I want a different flavor? Try using gouda or gruyère cheese for a different taste. Both melt well and add a nice depth of flavor. How can I adjust the recipe for more servings? To serve more people, double the ingredients. This way, you keep the same balance of flavors. Just make sure your pot is large enough to hold everything. This blog post guides you in making a healthy broccoli soup. We covered essential ingredients, preparation steps, and helpful tips. Remember to blend well for a smooth texture and adjust flavors to your taste. Try adding proteins or seasonal veggies to change things up. Store leftovers properly for future enjoyment. Now, get cooking and enjoy a delicious bowl of soup that warms your soul!

Creamy Broccoli Cheddar Delight Soup

A rich and creamy soup made with fresh broccoli, carrots, and sharp cheddar cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups fresh broccoli florets
  • 1 cup carrots, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a vegan option)
  • 2 cups sharp cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon thyme (dried or fresh)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • optional croutons and additional cheese for garnish

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced carrots and broccoli florets to the pot, stirring to combine with the onions and garlic. Cook for about 5 minutes until the vegetables begin to soften.
  • Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to eliminate the raw flour taste.
  • Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, until the broccoli and carrots are tender.
  • Use an immersion blender to blend the soup until smooth (or you can carefully transfer to a blender in batches).
  • Stir in the heavy cream and grated cheddar cheese until melted and fully incorporated. Add the Dijon mustard and thyme, and season with salt and pepper to taste.
  • If you prefer a thicker soup, let it simmer for an additional 5 minutes.
  • Serve hot, garnished with croutons and extra cheddar cheese if desired.

Notes

For a vegan option, substitute heavy cream with coconut cream and cheddar with a vegan cheese.
Keyword broccoli, cheddar, creamy, soup, vegetarian