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To make this cozy soup, here is what you will need: - 3 cups fresh broccoli florets - 1 cup carrot, diced - 1 cup celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 2 cups sharp cheddar cheese, shredded - 1 teaspoon Dijon mustard - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons olive oil - Optional: croutons and fresh chives for garnish When picking broccoli, look for bright green florets. They should feel firm and not wilted. The stems should not be tough or dry. For cheddar cheese, choose sharp cheddar for a bold flavor. Make sure the cheese feels moist and smells fresh. Pre-shredded cheese can include anti-caking agents. Freshly shredded cheese melts better and tastes greater. If you want a dairy-free option, use coconut cream instead of heavy cream. For a lighter soup, swap heavy cream with non-dairy milk. You can also use nutritional yeast for a cheesy taste without dairy. If you need a gluten-free option, ensure your vegetable broth is gluten-free. To add protein, consider adding cooked chicken, bacon, or tofu. Start by heating olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for about five minutes. You want the veggies to soften. Then, add minced garlic and cook for one to two minutes. The smell will be amazing! Next, stir in the fresh broccoli florets and sauté for three more minutes. Now, pour in four cups of vegetable broth. Bring the mixture to a boil, then reduce the heat. Let it simmer for about fifteen minutes. The broccoli should be tender at this point. For the next step, use an immersion blender to blend the soup until smooth. If you don’t have one, you can use a countertop blender in batches. This will create a creamy texture. After blending, stir in one cup of heavy cream or coconut cream. Add one teaspoon of Dijon mustard, half a teaspoon of nutmeg, salt, and pepper to taste. Heat the soup gently until warm. Finally, remove the pot from heat. Mix in two cups of shredded sharp cheddar cheese. Stir until the cheese melts and blends well. Taste the soup and adjust the seasoning if needed. Sautéing is vital in this recipe. It brings out flavors from the onion, garlic, carrots, and celery. Always start with medium heat to avoid burning. Blending gives the soup its creamy texture. If you want it smoother, blend longer. Using heavy cream or coconut cream adds richness. The Dijon mustard gives a nice depth to the flavor. Nutmeg adds warmth and a hint of sweetness. These flavors work well together, making the soup delicious. To get a creamy soup, blend until smooth. If you want a thicker soup, use less broth. For a lighter soup, add more broth or cream. If you notice the soup is too thick, just add a splash of broth or water. Remember, the cheese also thickens the soup. Stir it in at the end for the best results. Keep the heat low when adding cheese to prevent it from clumping. Enjoy the creamy goodness! To make the best one-pot broccoli cheddar soup, follow these tips: - Use fresh broccoli florets for the best flavor and texture. - Sauté the onion, carrots, and celery until soft. This adds depth to your soup. - Don't rush the blending step. A smooth soup makes a huge difference. - Stir in the cheese slowly for a nice melt. It creates a creamy finish. Here are some common errors to watch out for: - Overcooking the broccoli can make it mushy. Cook until tender but still bright green. - Forgetting to season can lead to bland soup. Taste and adjust salt and pepper. - Blending too soon can trap steam, causing splatter. Allow the soup to cool slightly. Garnishes enhance both the look and taste of your soup: - Croutons add a nice crunch. Use store-bought or make your own. - Fresh chives bring a pop of color and flavor. Chop them finely for best results. - A sprinkle of extra cheese on top makes it look extra inviting. - A drizzle of olive oil adds richness and gloss. {{image_2}} You can make this soup even more special with fun twists. Try adding spices like cayenne pepper for a kick. A splash of lemon juice can brighten the flavors. You can also mix in other veggies, like spinach or bell peppers, for extra color and taste. Want a creamier texture? Stir in some cream cheese before blending. Adding protein makes this soup even heartier. Cook diced chicken in the pot before adding the veggies. For a smoky flavor, try crispy bacon. Just cook the bacon first, then use the drippings to sauté the vegetables. If you're plant-based, add cubed tofu. Make sure to sauté it until golden for extra flavor. You can easily make this soup vegan. Swap heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of cheddar cheese for a cheesy taste. Always check the vegetable broth to ensure it is vegan-friendly. This way, you get a rich and creamy soup without any animal products. To store your leftover soup, first let it cool. Pour it into an airtight container. Make sure the lid fits tightly. This keeps the soup fresh and tasty. Store it in the fridge. It will last for about three to four days. If you want to keep it longer, freezing is a great option. When you reheat the soup, do it slowly. Use a pot on low heat. Stir often to prevent it from sticking. If the soup looks too thick, add a splash of water or cream. This will help bring back its creamy texture. Avoid using a microwave if you can. Microwaving can change the soup's smoothness. If you freeze the soup, use a freezer-safe container. Leave some space at the top. This is important because the soup will expand when frozen. It can last up to three months in the freezer. To thaw it, place it in the fridge overnight. Then, reheat it as described above. Enjoy your soup anytime! The best cheese for broccoli cheddar soup is sharp cheddar. It gives a strong flavor and melts well. You can also mix in some mild cheddar for creaminess. Other good options include Gruyère or Monterey Jack. These cheeses add unique tastes and work well together. Always choose fresh cheese for the best results. To make your broccoli cheddar soup thicker, try these methods: - Use less broth: Add only enough broth to just cover the veggies. - Add a thickener: Mix a tablespoon of cornstarch with water and stir it in. - Blend more: Blend the soup longer to break down the broccoli more finely. These tips will help you reach your desired thickness. Yes, you can use frozen broccoli in this recipe. Frozen broccoli is already blanched, so it cooks faster. Just add it to the pot and reduce cooking time by a few minutes. This makes it a quick option when fresh broccoli is not available. The flavor will still be great. One-Pot Broccoli Cheddar Soup is easy and fun to make. You learned about selecting fresh ingredients and useful tips for cooking. We explored tasty variations and simple storage methods. Pay attention to avoid common mistakes, and you’ll create a delicious dish. Enjoy experimenting with your own twists, like adding protein or making it vegan. With these tips and instructions, you can make a perfect bowl of soup every time. Trust the process, and enjoy every spoonful!

One-Pot Broccoli Cheddar Soup

Indulge in creamy one-pot broccoli cheddar bliss that’s perfect for a cozy meal! This delicious recipe combines fresh broccoli, sharp cheddar, and comforting ingredients to create a rich and satisfying soup. With simple steps and a blend of flavors, you'll have a hearty dish in just 35 minutes. Ready to impress your taste buds? Click to explore the full recipe and make this creamy delight today!
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Ingredients
  

3 cups fresh broccoli florets

1 cup carrot, diced

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut cream

2 cups sharp cheddar cheese, shredded

1 teaspoon Dijon mustard

1/2 teaspoon nutmeg

Salt and pepper to taste

2 tablespoons olive oil

Optional: croutons and fresh chives for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5 minutes or until the vegetables are softened.

    Add the minced garlic and cook for another 1-2 minutes until fragrant.

      Stir in the broccoli florets and continue to sauté for an additional 3 minutes.

        Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, until the broccoli is tender.

          Using an immersion blender, carefully blend the soup until it's smooth and creamy. (Alternatively, you can blend it in batches using a countertop blender).

            Stir in the heavy cream (or coconut cream), Dijon mustard, nutmeg, salt, and pepper. Heat the soup gently until it’s warm.

              Remove from heat and mix in the shredded cheddar cheese until melted and well combined.

                Taste and adjust seasoning, adding more salt and pepper if needed.

                  Serve hot, garnished with croutons and chopped chives if desired.

                    Prep Time: 15 mins | Total Time: 35 mins | Servings: 4-6