Ah, creamy broccoli cheddar soup—a big hug in a bowl! I remember the first time I made it; I was feeling a bit under the weather, and my friend dropped by with a warm loaf of bread and a pot of this delightful soup. It was an instant remedy for my blues! Since then, it’s become one of my go-to comfort meals, especially during those chilly evenings when the wind howls outside, and all you want is something cozy to wrap your hands around.
What I love most about this soup is its rich, creamy texture paired with the vibrant green of the broccoli. Plus, it’s so easy to whip up; I don’t need to stand over the stove for hours, and the warm aroma that fills my kitchen is absolutely heavenly. So, let’s dive into making this deliciousness!
What’s in Creamy Broccoli Cheddar Soup?
Olive Oil: A tablespoon of good quality olive oil is the base for sautéing. It adds depth of flavor without being overpowering. I prefer the extra virgin kind for that fruity taste!
Onion: One medium onion, finely chopped, brings a sweet and savory foundation to the soup. Honestly, what would cooking be without a good onion?
Garlic: Two cloves of fresh garlic, minced, because garlic makes everything better! It adds a lovely aroma and flavor that’s simply irresistible.
Broccoli Florets: You’ll need four cups, which is roughly two heads of broccoli. They give the soup its signature green color and a healthy boost! I like to cut them into bite-sized pieces so they cook evenly.
Shredded Carrots: A cup of these adds sweetness and a pop of color. Plus, who can say no to a little extra vitamin A?
Vegetable Broth: For four cups, this is the soulful liquid that ties everything together. I prefer low-sodium options so I can control the saltiness better.
Heavy Cream: The magic ingredient! Two cups of heavy cream create that luscious, creamy texture. Ah, just thinking about it makes my heart flutter!
Cheddar Cheese: Just when you thought it couldn’t get any better—two cups of shredded cheddar cheese. It’s rich and cheesy goodness that melts into the soup beautifully. I sometimes sneak in extra on top for garnish because why not?
Salt and Pepper: These seasonings are essential for enhancing the soup’s flavors. I usually start with a teaspoon of salt and a half teaspoon of black pepper, adjusting as needed.
Nutmeg: Only a quarter teaspoon adds a warm, earthy note. It sounds fancy, but trust me, it elevates the soup to a whole new level!
Fresh Parsley: For that finishing touch! A sprinkle of fresh parsley adds color and a nice aromatic freshness.
Is Creamy Broccoli Cheddar Soup Good for You?
Oh, where do I start? This soup is a fantastic way to sneak some veggies into my diet!
Broccoli: Rich in vitamins C and K, broccoli is a powerhouse ingredient that supports your immune system and promotes healthy skin.
Carrots: With their sweet flavor, they bring not just taste but also fiber and antioxidants into the mix.
Heavy Cream: While it’s indulgent and creamy, using it in moderation is key. A little goes a long way, and balanced with vegetables, it creates a comforting meal.
Sure, it’s heavier due to the cream and cheese, but let’s be honest—it’s one of those dishes you treat yourself to! Just serve it with a salad if you want to lighten it up a bit on the side.
Ingredients List
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 4 cups broccoli florets (about 2 heads of broccoli)
– 1 cup shredded carrots
– 4 cups vegetable broth
– 2 cups heavy cream
– 2 cups shredded cheddar cheese (plus extra for garnish)
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg (optional)
– Fresh parsley for garnish (optional)
This recipe will comfortably serve about 6 warm bowls of soup, perfect for sharing with family or tucking away for some cozy meal prep!
How to Make Creamy Broccoli Cheddar Soup?
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Can you smell that delightful aroma already?
2. Toss in the minced garlic and sauté for an additional minute until fragrant. Your kitchen will smell incredible—I promise!
3. Now, stir in the broccoli florets and shredded carrots. Cook for about 5 minutes until they begin to soften. You can practically hear them saying, “We’re on our way to deliciousness!”
4. Pour in the vegetable broth and season with salt, black pepper, and nutmeg (if you’re feeling fancy). Bring to a boil, then reduce the heat, and let it simmer for about 15 minutes until the vegetables are tender.
5. Grab your immersion blender and blend the soup until creamy while leaving some chunks for texture. If you’re using a countertop blender, make sure to blend it in batches, taking care not to overfill. Safety first, my friend!
6. Return the blended soup to the pot over low heat. Stir in the heavy cream and shredded cheddar cheese until fully melted into the soup. This is the part where you want to do a happy dance—so creamy!
7. Serve hot, garnished with additional shredded cheddar cheese and a sprinkle of fresh parsley if desired. How beautiful is that soup?
Soup-er Suggestions for Serving!
Pair this creamy delight with some crusty bread or a light salad if you’re feeling virtuous. You could even sprinkle some croutons on top for added crunch! Want a twist? Add some cooked chicken or diced potatoes to make it more hearty. The possibilities are endless!
And there you have it—a bowl of comfort, laughter, and deliciousness. I hope you give this Creamy Broccoli Cheddar Soup a try and share your experience! What’s your favorite comforting soup? Let me know; I always love hearing from other food lovers! Enjoy!
