Next, add the broccoli florets and broth to the pot. Bring this mixture to a gentle simmer, allowing the broccoli to soften for about 10 to 15 minutes. I usually check the tenderness of the broccoli by piercing it with a fork—once it’s fork-tender, it’s ready for the next step! The vibrant color of the broccoli as it cooks fills my kitchen with so much life.
Once the broccoli is cooked to perfection, I take my immersion blender and blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender—just be sure to allow it to cool slightly! After blending, I return the soup to the heat and stir in the heavy cream, shredded cheese, salt, pepper, and paprika. The moment that cheesy goodness starts to melt into the soup is one of my favorite kitchen moments—the smell is divine!
Finally, allow the soup to simmer for about another 5 minutes, stirring occasionally until everything is well combined and heated through. And voila! Your Broccoli Cheddar Soup is ready to indulge in. With that comfortingly creamy texture and rich flavor, I guarantee it will warm you up from the inside out.
Pro Tips for Best Results
When making this soup, I highly recommend using sharp cheddar cheese. I tested it with mild cheese, and while it was tasty, the sharp cheddar really pumps up the flavor. I like to shred the cheese myself instead of buying pre-shredded. I find that freshly grated cheese melts better and gives the soup an even creamier texture!
Also, don’t skip the heavy cream! I once thought I could substitute it with milk to cut calories. While that may work in a pinch, it doesn’t create the same luxurious mouthfeel that heavy cream does. Trust me, it’s worth treating yourself!
Lastly, don’t be afraid to experiment with spices! I’ve added a pinch of nutmeg or even a dash of hot sauce for a bit of heat—it just transforms the flavors so beautifully. You might discover a combination that becomes your new favorite!
Common Mistakes to Avoid
One mistake I made when I first started making this soup was overcooking the broccoli. While you want it to be tender, it’s important to avoid mushy broccoli, which can turn your soup into an unappealing green mush. I suggest cooking it just until fork-tender to maintain that lovely texture! (See the next page below to continue…)