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- 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium potato, peeled and diced - 4 cups vegetable broth - 1 cup milk (or your choice of plant-based milk) - 2 tablespoons olive oil - 1 teaspoon thyme (dried or fresh) - 2 cups shredded sharp cheddar cheese - Salt and pepper to taste - Optional: Croutons and fresh chives, finely chopped, for garnish Gather these fresh ingredients to make a warm bowl of broccoli cheddar soup. The broccoli florets bring color and nutrition. The onion and garlic add depth to the flavor. The potato helps create a creamy texture. Use vegetable broth for a rich base. You can choose either milk or a plant-based milk for creaminess. Sharp cheddar cheese is key for that classic taste. Olive oil adds richness, while thyme gives a hint of earthiness. Don't forget salt and pepper to enhance all the flavors. If you like, top your soup with croutons and chives for a fun crunch and fresh touch. These ingredients work together to create a simple and flavorful dish that warms the heart. 1. Start by heating the olive oil in a large pot over medium heat. You want the oil to shimmer. 2. Add the diced onion to the pot. Sauté for about 5 minutes. The onion should become soft and translucent. 3. Stir in the minced garlic and thyme. Cook for one more minute. This step releases great flavor. 1. Add the diced potato and broccoli florets to the pot. Pour in the vegetable broth. Increase the heat to a rolling boil. 2. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes. The potatoes and broccoli should become tender. 1. Remove the pot from heat. Use an immersion blender to blend the soup until smooth and velvety. 2. If you don’t have one, carefully transfer the soup into a standard blender. Hot liquids can splatter, so be cautious. 3. Return the blended soup to the stove over low heat. Stir in the milk and shredded cheddar cheese. Mix until the cheese has melted. 4. Season the soup with salt and pepper to taste. If it feels too thick, add a little more milk until you like the creaminess. 5. Serve the soup hot. Garnish with croutons and finely chopped chives for a nice touch. To make the best broccoli cheddar soup, start with cheese. Use sharp cheddar for rich flavor. It melts well and gives a nice texture. Avoid mild cheese, as it may not have enough taste. When blending, use an immersion blender for ease. It lets you mix the soup right in the pot. If using a standard blender, blend in small batches. Be careful with hot liquids to prevent splatter. You can enhance the flavor by adding herbs. A pinch of nutmeg pairs well with the cheese. Try adding crushed red pepper for a little heat. Fresh herbs like parsley or basil can also brighten the soup. If you want to swap ingredients, consider using sweet potatoes instead of regular ones. They add a hint of sweetness. You can even use a different cheese, like gouda, for a unique taste. For serving, a crusty bread pairs nicely with the soup. You could also serve it with a fresh salad for crunch. For presentation, use deep bowls to showcase the vibrant color of the soup. Top each bowl with croutons and finely chopped chives. A drizzle of olive oil adds a nice touch, making it look gourmet. Enjoy your meal with friends and family for a cozy experience! {{image_4}} You can change the cheese in this soup for a new taste. If you want a twist, use gouda or fontina. They melt well and add a unique flavor. For a sharper taste, try aged cheddar. If you need a dairy-free option, there are vegan cheeses available. Look for brands that mimic cheddar. Nutritional yeast is another great choice. It adds a cheesy flavor without dairy. Want to make your soup heartier? Consider adding protein. Cooked chicken or shredded rotisserie chicken works well. If you prefer plant-based options, add canned beans like white beans or chickpeas. You can also throw in extra veggies. Carrots or peas blend nicely with broccoli. Adding spinach or kale boosts the nutrients too. Just chop them small and toss them in the pot. To cut calories, reduce the cheese and cream. You can use half the cheese for a lighter version. Swap out whole milk for almond or oat milk. This keeps the soup creamy without the extra calories. Another option is to use a broth-based approach. Instead of adding lots of cream, use more vegetable broth. This keeps the flavor strong while making it lighter. Enjoy your healthy version without losing taste! To keep your Broccoli Cheddar Soup fresh, follow these tips: - Refrigeration tips: Let the soup cool to room temperature. Transfer it to an airtight container. Store it in the fridge for up to 3-4 days. Make sure to label the container with the date. - Freezing guidelines: For longer storage, freeze the soup. Use freezer-safe containers or bags. It can last up to 3 months in the freezer. Make sure to leave some space for expansion. When you're ready to enjoy your soup again, here’s how to warm it up: - Best methods for warming up: The stovetop is ideal for reheating. Place the soup in a pot over low heat. Stir it often to ensure even warming. You can also use a microwave. Heat in short bursts, stirring in between. - Avoiding separation or curdling: To prevent the cheese from separating, add a splash of milk while reheating. This keeps the soup creamy and smooth. Knowing how long your soup lasts is key: - How long it stays fresh: In the fridge, the soup stays fresh for about 3-4 days. If frozen, it can last up to 3 months. - Signs of spoilage: Check for off smells or mold. If the soup looks or smells bad, it’s best to toss it. Always trust your senses when it comes to food safety. Yes, you can make this soup ahead of time. To prepare in advance, follow these steps: - Cook the soup as directed and let it cool. - Store it in an airtight container. - Keep it in the fridge for up to three days. - Reheat it on the stove over low heat, stirring often. Making it ahead of time helps the flavors meld together. If you want to serve it later, just reheat and adjust the seasoning. Yes, this broccoli cheddar soup is gluten-free. Here’s what to consider: - Use gluten-free vegetable broth. - Ensure that the cheese does not contain any gluten. - Check labels on packaged ingredients for gluten sources. By choosing the right ingredients, you can enjoy this creamy dish without the gluten. If your soup is too thin, there are easy ways to thicken it: - Add more diced potatoes while cooking. - Blend in a bit of cooked broccoli for extra texture. - Stir in cornstarch mixed with cold water. - Use a bit of heavy cream or more cheese. These tips will help you achieve your desired consistency and make your soup even more satisfying. This blog post covers everything you need for a delicious broccoli cheddar soup. We explored the key ingredients, like fresh veggies and flavorful cheese. You learned step-by-step instructions for perfecting the soup and tips to enhance its taste. We also discussed fun variations and how to store leftovers properly. Enjoy making this soup with your own spin! It’s easy to prepare, tasty, and satisfying. Share your own tips and variations, and enjoy a warm bowl of comfort food!

Broccoli Cheddar Soup One Pot

Indulge in the rich flavors of this Creamy One-Pot Broccoli Cheddar Delight that's easy to make and bursting with goodness! Perfect for a cozy meal, this recipe combines fresh broccoli, creamy cheddar, and comforting potatoes all in one pot. Share it with family and friends or enjoy it solo—either way, this simple dish will warm your heart. Click through for the full recipe and elevate your cooking today! #OnePotMeals #BroccoliCheddar #EasyRecipes #ComfortFood
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup milk (or your choice of plant-based milk)

2 cups shredded sharp cheddar cheese

2 tablespoons olive oil

1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

Optional: Croutons and fresh chives, finely chopped, for garnish

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, proceed to the next step.

    Add the diced onion to the pot, sautéing for approximately 5 minutes. You're looking for the onion to become soft and translucent, signaling it’s ready for the next additions.

      Stir in the minced garlic and thyme, continuing to cook for another minute. This will allow the garlic to release its aromatic flavor, enhancing your dish.

        Next, add the diced potato and broccoli florets to the pot. Pour in the vegetable broth, and increase the heat to bring the mixture to a rolling boil.

          Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and allow it to simmer for about 15-20 minutes. You want the potatoes and broccoli to become tender enough to blend smoothly.

            After simmering, carefully remove the pot from the heat. If using an immersion blender, blend the soup directly in the pot until smooth and velvety. Alternatively, you can transfer the soup in batches to a standard blender and blend—just be cautious, as hot liquids can splatter.

              Return the blended soup to the stove over low heat. Gently stir in the milk and shredded cheddar cheese. Mix continuously until the cheese has melted completely, creating a luscious and creamy texture.

                Once combined, season your soup with salt and pepper according to your taste preference. If you find the soup too thick, adjust the consistency by adding a little more milk until you reach your desired creaminess.

                  Serve the soup hot, and for a delightful finishing touch, garnish each bowl with a sprinkle of croutons and finely chopped chives.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

                      - Presentation Tips: For an appealing presentation, ladle the soup into deep bowls, arranging a handful of vibrant croutons and a sprinkle of chives on top. A drizzle of olive oil can also add a touch of sophistication!