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Broccoli cheddar soup has carved out a special place in the hearts of many food lovers. With its rich, velvety texture and the comforting combination of broccoli and cheese, it stands as a go-to dish during chilly evenings, cozy gatherings, or simply as a nourishing lunch option. The warmth it offers is akin to being wrapped in a soft blanket, making it a favorite for all seasons.

Broccoli Cheddar Soup

Transform your meal prep for work with this protein-packed lunch idea that keeps you energized throughout the day. The Creamy Broccoli Cheddar Delight not only serves as a nutritious option, but it’s also customizable to fit various dietary needs. Discover how to make this comforting soup and elevate your lunch game with afterka’s delicious recipes! MealPrep HealthyLunch BroccoliCheddar ProteinPacked NutritiousMeals ComfortFood CookingAtHome
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 teaspoon Dijon mustard

Salt and pepper, to taste

Optional: Croutons and extra cheddar for topping

Instructions
 

Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add minced garlic and continue cooking for an additional 1 minute until fragrant.

    Cook the Broccoli: Add the broccoli florets to the pot and cook for about 2-3 minutes, stirring occasionally.

      Create the Roux: Sprinkle the flour over the broccoli mixture, stirring well to combine. Cook for another 2 minutes, allowing the flour to absorb the butter and moisture.

        Add Broth: Gradually pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.

          Blend for Creaminess: Using an immersion blender, carefully blend the soup until it reaches your desired consistency (smooth or slightly chunky). If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.

            Stir in Cream and Cheese: Return the blended soup to low heat. Stir in heavy cream, shredded cheddar cheese, and Dijon mustard. Mix until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.

              Serve: Ladle the soup into bowls. Top with croutons and extra cheddar cheese if desired. Enjoy warm!

                Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6