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To make this one-pot broccoli cheddar soup, you need simple and fresh ingredients. Here’s what you will use: - 4 cups fresh broccoli florets - 1 onion, diced - 2 cloves garlic, minced - 1 medium potato, diced - 4 cups vegetable broth - 1 cup milk (or plant-based alternative) - 2 cups shredded sharp cheddar cheese - 2 tablespoons olive oil - 1 teaspoon thyme (dried or fresh) - Salt and pepper to taste - Optional: Croutons and fresh chives for garnish These ingredients come together to create a rich and creamy soup. The fresh broccoli adds great flavor and color. The potato gives it a nice body, making it filling. The sharp cheddar cheese adds a comforting richness that warms you up. You can easily find these items at your local grocery store. Plus, you can adjust the recipe to fit what you have on hand. For instance, you can swap the potato for cauliflower or add in some carrots for extra color. Enjoy preparing this delicious meal! - Step 1: Heat olive oil and sauté onion Start by adding two tablespoons of olive oil to a large pot over medium heat. Once hot, toss in one diced onion. Sauté it for about five minutes until it is soft and translucent. - Step 2: Add garlic and thyme Next, stir in two minced garlic cloves and one teaspoon of thyme. Cook this mix for one more minute. You want to release that wonderful aroma. - Step 3: Incorporate potato and broccoli Now, add one diced medium potato and four cups of fresh broccoli florets. Mix it all well. - Step 4: Bring to a boil and simmer Pour in four cups of vegetable broth, and bring the pot to a boil. Once boiling, lower the heat, cover the pot, and let it simmer. This should take about 15 to 20 minutes. The goal is to make the potato and broccoli tender. - Step 5: Blend the soup After simmering, take the pot off the heat. Use an immersion blender to blend the soup until it is smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches. Be careful, as hot soup can splatter. - Step 6: Stir in milk and cheese Put the blended soup back on low heat. Now, stir in one cup of milk and two cups of shredded sharp cheddar cheese. Keep stirring until the cheese melts and the soup is creamy. - Step 7: Season and adjust consistency Taste the soup and add salt and pepper as needed. If the soup is too thick, pour in a bit more milk to reach your desired consistency. - Step 8: Serve warm with garnishes Serve the soup hot. For a nice touch, add croutons and fresh chives as garnishes if you like. Enjoy your warm, creamy bowl of broccoli cheddar soup! - Cook broccoli for 15-20 minutes until tender. - Use a potato for creaminess and texture. - Blend the soup until smooth for a rich finish. - Add a pinch of cayenne for heat. - Try using gouda for a smoky twist. - Nutritional yeast gives a cheesy flavor for vegans. - Serve in warm bowls for comfort. - Top with croutons and fresh chives for color. - Drizzle with olive oil for a glossy look. {{image_2}} You can change the cheese in this soup. Try using gouda for a smoky taste. A mix of cheeses can also add depth. If you want more veggies, add carrots or cauliflower. Both options give extra flavor and nutrition. To make this soup gluten-free, use a gluten-free broth. Most vegetable broths are safe. For a vegan version, swap the cheese with nutritional yeast. Use coconut milk or almond milk instead of regular milk. This keeps the creamy texture without dairy. This soup pairs well with crusty bread. A fresh salad is also a great match. For side dishes, serve some roasted vegetables or a light quinoa dish. These sides balance the rich flavor of the soup. To store your broccoli cheddar soup, first let it cool. Pour the soup into an airtight container. This keeps it fresh. You can keep it in the fridge for about 3 to 4 days. If you want to enjoy it later, follow these steps. To freeze broccoli cheddar soup, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. Reheat it in a pot over low heat. Stir it often. If it is too thick, add a splash of milk. You can repurpose leftover soup in many ways. Try using it as a sauce for pasta. It also works well as a base for casseroles. Another option is to mix it with rice or grains for a hearty meal. You can even pour it over baked potatoes for a tasty twist. Get creative and enjoy your leftovers! Can I use frozen broccoli instead of fresh? Yes, you can use frozen broccoli! It saves time and is still healthy. Just add it to the pot in the same way as fresh. The soup will taste great, and it cooks just fine. How can I make the soup spicier? To spice it up, add red pepper flakes or chopped jalapeños. You can also use a spicy cheese like pepper jack. Stir in a little at a time and taste as you go. This way, you find your perfect spice level. Is broccoli cheddar soup healthy? Yes, broccoli cheddar soup is healthy. It has vitamins from broccoli and protein from cheese. You can make it even healthier by using low-fat milk and less cheese. What are the calorie counts per serving? Each serving has around 300-400 calories, depending on how much cheese you add. It’s a filling meal that can fit into a balanced diet. How to make this recipe dairy-free? Swap the milk with a plant-based alternative, like almond or oat milk. Use dairy-free cheese for the cheddar. This makes it creamy and tasty without any dairy. Can I add protein to the soup? Yes! You can add cooked chicken, beans, or lentils for extra protein. Just mix them in after blending the soup. This makes it heartier and more filling. This blog post covered a simple and tasty broccoli cheddar soup recipe. You learned the key ingredients, each step of preparation and cooking, and helpful tips to enhance flavor. We also explored variations to fit diets, how to store leftovers, and answered common questions. In the end, this soup is not just comforting; it’s fun to make. Enjoy cooking and sharing it with others!

Broccoli Cheddar Soup One Pot

A creamy and comforting soup made with fresh broccoli, cheddar cheese, and potatoes, all cooked in one pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium potato, diced
  • 4 cups vegetable broth
  • 1 cup milk (or plant-based alternative)
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (dried or fresh)
  • to taste Salt and pepper
  • optional Croutons and fresh chives for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté for about 5 minutes, or until translucent.
  • Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
  • Add the diced potato and broccoli florets to the pot, followed by the vegetable broth. Bring to a boil.
  • Once boiling, reduce heat to low, cover, and let simmer for about 15-20 minutes, or until the potatoes and broccoli are tender.
  • Remove the pot from heat. Use an immersion blender to carefully blend the soup until smooth, or transfer to a standard blender in batches (be cautious with hot liquids).
  • Return the blended soup to the stove over low heat, and stir in the milk and shredded cheddar cheese until melted and creamy.
  • Season with salt and pepper to taste, adjusting the consistency with additional milk if desired.
  • Serve hot, garnished with croutons and chopped chives if desired.

Notes

Optional garnishes include croutons and fresh chives.
Keyword broccoli, cheddar, soup, vegetarian