Savor the creamy goodness of Cheesy Broccoli Bliss Soup with this easy recipe! Bursting with fresh broccoli and rich cheddar cheese, this comforting soup is perfect for any day. Discover how to create a velvety smooth texture and enhance flavors with garlic and onions. It's the ultimate cozy dish your family will love. Click through now to explore the full recipe and bring this deliciousness to your kitchen!
4 cups fresh broccoli florets, roughly chopped
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups vegetable broth, low-sodium recommended
1 cup heavy cream (or substitute with coconut cream for a lighter and dairy-free option)
2 cups sharp cheddar cheese, freshly shredded
2 tablespoons unsalted butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper, to taste
Optional: Toasted croutons for an added crunch garnish
![For this soup, fresh broccoli is key. Use about 4 cups of broccoli florets, roughly chopped. This gives the soup its vibrant green color and healthy crunch. You also need 1 medium onion, finely chopped, and 2 cloves of garlic, minced. These aromatics build a rich flavor base. Dairy makes this soup creamy and rich. You will need 1 cup of heavy cream. If you prefer a lighter option, substitute with coconut cream. For the broth, use 3 cups of low-sodium vegetable broth. This adds depth without overpowering the other flavors. Seasonings elevate the taste of your soup. Use 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Don’t forget to add salt and freshly ground black pepper to taste. If you want a crunchy finish, top your soup with toasted croutons. They add a delightful texture and flavor contrast. This combination of ingredients creates a comforting, flavorful Broccoli Cheddar Soup. For a complete guide, check the Full Recipe. Start by melting the butter in a large pot over medium heat. Add the finely chopped onion. Sauté for about five minutes. You want the onion to be soft and clear. Next, add the minced garlic and cook for one to two minutes. This will make your kitchen smell amazing! Be careful not to burn the garlic. Now it’s time for the broccoli. Add the roughly chopped florets to the pot. Sauté them for about three to four minutes. This helps them soften a bit before the next step. Pour in the vegetable broth and raise the heat to bring it to a boil. Once boiling, reduce the heat to a simmer. Let it cook for about ten to twelve minutes until the broccoli is tender. After the broccoli is tender, it’s blending time! Use an immersion blender right in the pot. If you have a regular blender, transfer the soup in batches. Just be careful with the hot liquid. Blend until smooth. Return the soup to the pot and stir in the heavy cream, keeping the heat low. Slowly add the shredded sharp cheddar cheese. Stir until it melts and mixes well. Finally, add garlic powder and onion powder, and season with salt and pepper. Let it warm for a few more minutes. Serve your soup hot, and add toasted croutons if you like. Enjoy this cheesy broccoli bliss! You can find the full recipe above. To get that creamy feel, blend the soup well. Use an immersion blender for ease. If you want a chunkier soup, blend only half. This keeps some broccoli bits for a nice bite. Make sure to blend until smooth. This step makes all the difference in your final dish. Add more depth to your soup by using fresh herbs. Parsley or thyme brings bright notes. You can also toss in a dash of nutmeg for warmth. Adjust the salt and pepper to your taste. A squeeze of lemon juice can brighten flavors, too. Experiment with these extras until you find your favorite mix. Store leftover soup in an airtight container. It will keep well in the fridge for up to three days. Reheat gently on the stove to avoid curdling the cream. If you freeze it, leave out the cheese. Add it back when you reheat for the best flavor. Store in portions to make it easy to enjoy later. {{image_4}} You can make a vegan version of this soup. Replace the heavy cream with coconut cream. Use nutritional yeast instead of cheddar cheese. This option keeps the cheesy flavor while being dairy-free. Blend the soup until smooth, just like the original. You can still enjoy that creamy texture without any animal products. For a low-carb soup, swap the heavy cream for cauliflower. Cook the cauliflower with the broccoli, then blend it all together. This change cuts carbs while keeping the soup rich and hearty. You can also use a low-carb cheese to enhance the flavor without adding too many carbs. Want to boost the protein? Add cooked chicken or beans. They pair well with the flavors of broccoli and cheese. You can also toss in other veggies like carrots or spinach. This adds color and nutrients to your soup. Just make sure to cook them until tender before blending. For the full recipe, check out the main article. A serving of broccoli cheddar soup contains about 350 calories. The calorie count may vary based on the ingredients you use. For instance, using heavy cream adds more calories than coconut cream. If you add croutons, that will increase the total calories too. This soup packs a punch of nutrients. Here are some key nutrients you get in each serving: - Protein: About 12 grams, mostly from cheese and cream. - Fat: Approximately 25 grams, primarily from cheddar and cream. - Carbohydrates: Around 20 grams, mainly from broccoli and onion. - Fiber: Offers about 4 grams, thanks to the broccoli. Broccoli is more than just tasty. It is a superfood! Here are some reasons to love it: - Rich in Vitamins: It's high in vitamins C and K. - Antioxidants: Broccoli has powerful antioxidants. They help fight free radicals in your body. - Supports Digestion: The fiber helps keep your digestive system healthy. - Boosts Immunity: Eating broccoli may help strengthen your immune system. This nutritional information shows why broccoli cheddar soup is a great choice for a meal. It is not just delicious; it also nourishes your body. To store leftover broccoli cheddar soup, let it cool first. Then, pour it into an airtight container. It keeps well in the fridge for about three to four days. When you want to eat it, just reheat it on the stove or in the microwave. Stir well to mix the flavors again before serving. Yes, you can freeze broccoli cheddar soup. First, let it cool down completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top, as the soup will expand when frozen. It can last for about three months in the freezer. To use, thaw it overnight in the fridge and reheat gently. To make broccoli cheddar soup gluten-free, use gluten-free broth. Most vegetable broths are gluten-free, but always check the label. Also, use cornstarch instead of flour if you want to thicken it. Just mix cornstarch with a little water before adding it to the soup. This way, you will enjoy a creamy soup without gluten. For the full recipe, check out [Full Recipe]. This blog covered how to make a tasty broccoli cheddar soup. We discussed key ingredients, including fresh broccoli and flavor-packed aromatics. I outlined helpful steps for cooking and blending the soup. You learned tips for great texture and flavor as well as how to store leftovers. Try variations like vegan options or low-carb versions to fit your needs. Broccoli brings healthy nutrients, making this soup a smart choice. Enjoy this dish, knowing you can customize it just the way you like!](https://goldendishy.com/wp-content/uploads/2025/06/c21049f2-ac49-4cf8-bdd7-9e479da09cd5-300x300.webp)