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When the cold sets in, this rich broccoli and sharp cheddar soup feels like a warm hug. Every bite is filled with tender broccoli and tangy cheese that comforts your soul. It’s just right for relaxing after a packed day or sharing with friends over a chill get-together.
I whipped this up one cool night when I needed something quick but filling. It turned into my weeknight hero and never fails to please the crowd.
What You'll Need
- 1 medium onion: finely chopped to add aroma and slight sweetness
- 4 cups vegetable broth: a light, tasty base to highlight the veggies
- 2 cloves garlic: minced small to gently boost flavor
- 2 cups sharp cheddar cheese, shredded: gives the soup its bold, cheesy punch
- 4 cups broccoli florets (fresh): pick firm, bright-green pieces for crispness
- 1 cup heavy cream: makes the soup super creamy and smooth
- Salt and pepper as you like: to round out and balance the taste
How To Make It
- Melt The Base Flavors:
- Start by cooking the chopped onions in a bit of olive oil over medium heat. Keep stirring until the onions look soft and clear. This sweetens the mix and builds flavor layers.
- Garlic Time:
- Add the minced garlic and stir just until its smell pops out. This quick step wakes up the dish without overpowering it.
- Broccoli Cooking:
- Put in the fresh broccoli and cook for about 4 to 5 minutes. This softens the veggies but keeps their color and crunch.
- Add Broth and Simmer:
- Pour in the vegetable broth and bring everything to a gentle bubble. Let it cook about 10 minutes until broccoli feels tender and flavors blend well.
- Cheese and Cream Time:
- Turn the heat down and stir in the heavy cream and shredded cheddar. Keep mixing till cheese is fully melted and soup turns creamy.
- Blend It Up:
- Use a stick blender to puree as much as you want. Leave it chunky if you like bits of broccoli or blend it smooth for a silky feel.
- Final Touches:
- Give it a taste and add salt and pepper to get the flavors just right.
One of my best memories with this was sharing it with old friends during winter breaks. The mix of cheddar and fresh broccoli always brings comfort and happy memories of close times.
How To Store
Keep leftovers in a sealed container in your fridge for up to three days. When warming it up again, stir in some broth or cream to loosen it since it thickens as it cools. It also freezes well for about two months. Thaw in the fridge first and heat gently on the stove.
Switching Things Up
Try using smoked cheddar or Gruyère instead of sharp cheddar for a different twist. If you want it lighter, swap heavy cream with whole milk or a dairy-free option. To add a little kick, sprinkle some cayenne pepper for contrast against the creamy cheese.
Tasty Pairings
Enjoy this soup alongside warm crusty bread or garlic crostini for dunking. A crisp green salad with lemon dressing works well to freshen your taste buds. For drinks, a chilled white wine like Sauvignon Blanc or a sparkling apple cider balances the rich flavors perfectly.
Seasonal Switches
Put fresh peas or tender asparagus in the mix during spring or summer for a garden-fresh vibe. In fall, stir in roasted butternut squash or sweet potatoes to bring natural sweetness. Every season gives you a chance to try new combos and find your favorite.
This cheddar broccoli soup is a warm, tasty treat that’s easy enough for weeknights but tasty enough to impress guests. Enjoy every creamy, comforting bite.
Frequently Asked Cooking Questions
- → Can I swap fresh broccoli for frozen?
Sure thing, frozen broccoli works fine. Just keep an eye on cooking time to get it soft before blending.
- → How do I make the soup feel thicker?
Try blending longer for extra smoothness. Or stir in a bit of flour or cornstarch when you cook the onions.
- → Which cheese should I pick for this soup?
Sharp cheddar is the best pick. It melts nicely and gives a strong, rich flavor.
- → Can I make this ahead and store it?
Definitely! Keep it in the fridge for up to 3 days. Warm it back up on the stove or microwave when ready to eat.
- → What’s a good topping for this soup?
Some extra shredded cheddar, crunchy croutons, or a pinch of nutmeg go really well.