Hey Foodie Friends!
Is there anything better than a piping hot bowl of Broccoli and Cheddar Soup on a crisp fall day? I think not! This comforting dish is one of my go-tos for a cozy night in, and the best part? It’s totally healthy without sacrificing any of that rich, cheesy goodness we all crave. Plus, it’s super easy to make. Score!
Today, I’m going to share my favorite Broccoli and Cheddar Soup recipe with you all. It’s loaded with fresh veggies, melty cheese, and just enough spice to keep things interesting. Let’s dive in!
### Broccoli and Cheddar Soup
#### Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups broccoli florets (fresh or frozen)
– 2 carrots, peeled and thinly sliced
– 1 stalk celery, diced
– 4 cups low-sodium vegetable broth
– 2 cups milk (I use unsweetened almond milk, but dairy works too)
– 1/4 cup all-purpose flour (for a gluten-free option, use a GF flour blend)
– 2 cups sharp cheddar cheese, shredded
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
#### Instructions:
1. **Prep Your Veggies**
First things first: get all your veggies prepped and ready. Trust me, having everything chopped and set to go makes the cooking process so much smoother.
2. **Sauté the Aromatics**
Heat the olive oil in a large pot over medium heat. Add the onion and cook until it’s soft and translucent, about 5 minutes. Toss in the garlic and cook for another minute until it’s fragrant. Garlic + Onion = match made in heaven, am I right?
3. **Add the Veggies**
Throw in the broccoli, carrots, and celery. Stir everything around so it’s well combined with the onions and garlic. Let it cook for about 5 minutes, just to get the veggies started.
4. **Simmer Away**
Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the veggies are tender. You want the broccoli to be nice and soft so it blends smoothly later on.
5. **Make It Creamy**
In a separate saucepan, heat the milk over medium heat. Whisk in the flour until it’s completely dissolved and the mixture thickens, about 3-4 minutes. This will give your soup that creamy texture without needing heavy cream. Healthier and just as delicious!
6. **Blend It All Together**
Add the milk mixture to the pot of veggies and use an immersion blender to purée the soup until it’s velvety smooth. If you don’t have an immersion blender, no worries! Just transfer the soup in batches to a regular blender. But be careful—it’s hot!
7. **Add the Cheddar Magic**
Stir in the shredded cheddar cheese until it’s fully melted and the soup is smooth and cheesy. Hello, cheesy heaven! Add the smoked paprika, then taste and season with salt and pepper as desired.
8. **Serve and Enjoy**
Ladle your soup into bowls, sprinkle a little extra cheddar on top if you’re feeling fancy, and dig in! If you’re like me, you’ll want to grab a hunk of crusty bread for dipping. Mmm, so good!
#### Tips & Personal Insights:
– **Fresh vs. Frozen:** Fresh broccoli is amazing when it’s in season, but frozen works just as well and saves some prep time.
– **Cheese, Please:** Use a good quality sharp cheddar for the best flavor. Pre-shredded cheese will work in a pinch, but it often doesn’t melt as smoothly as cheese you shred yourself.
– **Make It Ahead:** This soup keeps really well and the flavors just get better with time. Store it in the fridge for up to 4 days, or freeze it for up to 3 months.
So there you have it—a simple, comforting Broccoli and Cheddar Soup that’s both healthy and satisfying. I hope you love this recipe as much as I do!
What’s your favorite fall comfort food? Tell me in the comments below! And as always, if you try this recipe, tag me on social media so I can see your delicious creations.
Until next time, happy cooking!
xo,
[Your Name]