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Creamy Broccoli Cheddar Soup
krista
November 13, 2025
Creamy Broccoli Cheddar Soup is a velvety blend of tender broccoli, sharp cheddar cheese, and a soothing creamy base. Each spoonful delivers a luscious texture, enhanced by the vibrant green of the broccoli and the rich, savory cheese, resulting in a delightful contrast that warms the soul. The combination of these key ingredients transforms this simple dish into a decadent offering that’s perfect for any time of year.
The approach to making this soup is straightforward yet effective; it combines sautéing aromatics to build flavor, followed by simmering broccoli in a rich broth until tender. Blending the soup creates a creamy base that harmonizes perfectly with the melted cheese added at the end, ensuring every bowl is both satisfying and full of flavor. This technique not only locks in nutrients but also elevates the taste profile to something truly special.
When serving this delicious soup, consider pairing it with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio to complement its richness. For a non-alcoholic option, a refreshing sparkling water with lemon would be delightful. This soup pairs beautifully with crusty sourdough bread or a simple mixed greens salad, making for a well-rounded meal that’s perfect for lunch or dinner.
This soup can be made ahead of time and stored in the refrigerator for up to three days, making it a great option for meal prep. Ideally, reheat gently on the stove and add a splash of cream if it thickens too much upon cooling. Enjoy this comforting dish any time you crave something warm and nourishing, especially on chilly days.
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Ingredients:
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| 2tablespoons olive oil for cooking | |
| 1medium onion, chopped adds sweet flavor | |
| 2cloves garlic, minced enhances aroma | |
| 4cups broccoli florets fresh or frozen | |
| 4cups vegetable broth or chicken broth | |
| 1cup heavy cream for creaminess | |
| 2cups shredded sharp cheddar cheese adds richness | |
| 1teaspoon salt adjust to taste | |
| 1teaspoon black pepper adds spice | |
| 1teaspoon nutmeg optional, for depth | |
| 2tablespoons fresh parsley, chopped for garnish |
Directions
1.
Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
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2.
Add the Garlic and Broccoli
Stir in the minced garlic and broccoli florets. Cook for an additional 3 minutes until the broccoli is vibrant green.
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3.
Pour in the Broth
Add vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for 10 minutes until the broccoli is tender.
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4.
Blend the Soup
Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches, being cautious with hot liquids.
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5.
Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Season with salt, pepper, and nutmeg if desired.
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6.
Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley before serving warm.
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Notes
Store leftovers in an airtight container for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of cream if needed.
For a lighter version, substitute half-and-half for heavy cream or use a plant-based cream alternative.
