Imagine curling up on a chilly evening with a warm, creamy bowl of soup that hugs your taste buds. This Cozy Broccoli Cheddar Soup is the perfect remedy to cold days, instantly lifting your spirits and warming you from the inside out. Loaded with fresh broccoli and gooey melted cheddar, every spoonful will make you feel like you’re being wrapped in a cozy blanket.

Ingredients

1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
1 large carrot, peeled and diced
4 cups fresh broccoli florets
3 cups vegetable broth
2 cups whole milk
2 cups shredded sharp cheddar cheese
Salt and black pepper, to taste
1 tablespoon all-purpose flour (optional, for thickening)
Pinch of nutmeg (optional, for added warmth)

Directions

Sauté the Veggies: Melt the butter in a large pot over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute, just until fragrant. Be careful not to burn the garlic—it should release a delightful aroma, signaling it’s ready for the next step.
Add the Veggies: Toss in the diced carrot and broccoli florets. Stir everything together and let it cook for a few minutes until the broccoli starts to soften. This step brings out the natural sweetness of the carrots and prepares the broccoli to absorb the flavors of the soup.
Simmer in Broth: Pour in the vegetable broth and bring it to a boil. Reduce the heat to a gentle simmer, cover the pot, and let everything cook for about 15-20 minutes, or until the broccoli and carrot are tender. This simmering process melds all the flavors together beautifully.
Blend to Perfection: Use an immersion blender to puree the soup until smooth, or leave some chunks if you like a bit of texture. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches. Remember to let the steam escape from the blender lid to avoid any accidents.
Add Creaminess: Lower the heat to medium-low and stir in the milk, heating gently until warm. If you prefer a thicker soup, sprinkle in the flour and whisk until fully combined. The soup should start to coat the back of a spoon, giving you a creamy, luxurious texture.
Cheesy Goodness: Slowly add the shredded cheddar cheese, one handful at a time, stirring continuously until it melts into a smooth, velvety finish. Don’t rush this step—patience is key to ensuring the cheese doesn’t clump. Season with salt, black pepper, and a pinch of nutmeg if desired. The nutmeg adds a subtle warmth that complements the rich cheese.
Serve Warm: Ladle the soup into bowls and enjoy immediately. For the ultimate comfort meal, pair it with crusty bread or a side of crispy garlic croutons. Each bite is guaranteed to be heartwarming and satisfying.

Frequently Asked Questions

1. Can I make this soup ahead of time?
Absolutely! Store it in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove, adding a splash of milk if it’s too thick. This soup tastes even better the next day as the flavors continue to develop.

2. Can I freeze leftovers?
Yes, but keep in mind the texture may change slightly due to the dairy. To freeze, divide the soup into individual portions and store in freezer-safe containers. Thaw overnight in the fridge before reheating on the stove.

3. Can I use frozen broccoli?
Yes! Using frozen broccoli works wonderfully. Just add it straight to the pot, and it will cook beautifully, blending into the creamy texture once pureed.

4. How can I make it healthier?
You can make a lighter version by using low-fat milk and reducing the amount of cheese. Another tip is to skip the flour for a thinner consistency, or swap out some of the cheese for nutritional yeast for a healthier cheesy flavor.

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