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My kitchen smells absolutely cozy today with a velvety broccoli-cheddar soup simmering on the stove. This smooth blend of fresh broccoli and tangy cheese is my ultimate winter comfort food. With crisp carrots and a silky texture, it doesn't just fill your tummy—it warms your heart too.
What makes it extra special
The magic of this soup comes from its perfect balance: broccoli brings its healthy nutrients plus amazing flavor. The melting cheddar creates an irresistible creaminess. At our house we can't get enough of the crispy bacon topping, though it tastes wonderful without it too.
Ingredients you'll need
For my favorite soup, I grab 500g fresh broccoli, two crunchy carrots and two garlic cloves. One big onion, two tablespoons butter and 800ml hot veggie broth form the base. 200ml cream and 200g grated cheddar make it wonderfully rich. If you want, add crispy bacon for topping. Salt and pepper finish everything off nicely.
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Foolproof cooking method
I start by cutting broccoli into florets and slicing carrots. Onions and garlic get finely chopped. In my big soup pot, I melt the butter and cook onions and garlic until clear. The carrots go in for a quick sauté, then I pour in the hot broth. Once it's bubbling, I add broccoli and cook about 10 minutes until tender. I use my immersion blender to make everything smooth. Lastly, I stir in cream and cheddar, let them melt completely, and adjust the seasoning.
My cooking secrets
A trick from my kitchen: Sometimes I mix some parmesan with the cheddar for extra flavor. If the soup gets too thick, a splash of broth or milk works wonders. It's best fresh, but tastes amazing reheated too. Great for cooking ahead for the whole week.
Ideal for chilly weather
This soup is my soul-warmer on cold days. The creamy texture, the savory taste - pure comfort in a bowl. It really fills you up but still packs lots of good nutrients.
For my veggie friends
The soup tastes fantastic even without bacon. For my vegan guests, I swap cream and cheese with plant-based options. Nutritional yeast adds a wonderful savory touch - give it a try!
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What I serve alongside
We always have crunchy baguette with it, sometimes homemade croutons too. Toasted pumpkin seeds or walnuts add extra crunch. A dollop of crème fraîche on top and a good glass of white wine makes it perfect.
Keeping it fresh
In an airtight container, the soup stays good in the fridge for easily three days. When reheating, warm it slowly to keep it nice and creamy. Perfect for busy days when you need something quick.
My twist options
I love to experiment in my kitchen. Sometimes I throw in cauliflower or spinach. Smoked paprika powder gives an amazing flavor. Want it spicier? A few drops of Tabasco or cayenne pepper kick it up a notch.
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Suitable for any occasion
Whether it's a quick dinner or appetizer for guests, this soup always shines. It's my go-to when I want something impressive but easy to make. The creamy texture and rich flavor just wow everyone.
Frequently Asked Questions
- → Kann ich anderen Käse wählen?
Wenn Cheddar nicht da ist, probier mal Gouda oder Emmentaler. Das schmeckt dann etwas milder.
- → Wie wird die Suppe extra sämig?
Erst die Mehlschwitze machen, dann den Käse langsam untermischen. So wird’s richtig sämig.
- → Geht Einfrieren doch irgendwie?
Lieber nicht einfrieren, weil wegen der Milchprodukte die Suppe sonst flockig werden kann.
- → Vegetarisch – was tun?
Lass den Speck einfach weg und tausch Hühnerbrühe gegen Gemüsebrühe, dann passt es vegetarisch.