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When it comes to crafting the perfect Creamy Broccoli Cheddar Delight, the star ingredient is, without a doubt, fresh broccoli. This cruciferous vegetable is not only known for its vibrant green color but also for its impressive nutritional profile. Broccoli is a powerhouse of vitamins C and K, fiber, and numerous antioxidants, making it a fantastic choice for a health-conscious dish.

Broccoli Cheese Soup Recipe

Indulge in this Creamy Broccoli Cheddar Delight that's perfect for cozy nights! With fresh broccoli, sharp cheddar, and a touch of garlic, this soup is both comforting and delicious. It's easy to make in just 40 minutes and can be prepared chunky or smooth based on your preference. A splash of heavy cream makes it rich and creamy, while optional nutmeg adds a hint of warmth. Serve it hot and top with extra cheddar or croutons for the ultimate experience!
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

2 tablespoons olive oil

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

2 tablespoons cornstarch (optional, for thickening)

2 tablespoons water (if using cornstarch)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and sauté for another minute until fragrant.

    Stir in the broccoli florets and cook for 2-3 minutes until they start to soften.

      Pour in the vegetable broth and add the salt and pepper. Bring to a boil, then reduce heat and let it simmer for about 15–20 minutes, or until the broccoli is tender.

        If you prefer a chunky soup, you can blend only half of the soup. Use an immersion blender directly in the pot to purée until smooth, or transfer half the soup to a blender, blend until smooth, and return to the pot.

          Stir in the heavy cream and bring the soup back to a gentle simmer.

            Gradually stir in the shredded cheddar cheese until melted and smooth. If the soup is too thin, mix the cornstarch with water to create a slurry and add to the pot, stirring until the soup thickens.

              Taste and stir in nutmeg for added warmth if desired. Adjust salt and pepper to taste.

                Serve hot, garnished with additional cheddar cheese or croutons if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6