Alright, friends, we’ve got something cheesy and comforting today: Cheddar Broccoli Soup. Imagine a soup that’s basically like a warm hug in a bowl — yeah, it’s that good. This recipe became a family favorite in my house when we realized it had the power to magically disappear everyone’s stress. It’s thick, cheesy, and the broccoli makes you feel like you’re doing something good for yourself while indulging. Seriously, don’t miss out.

So, my husband says that this soup makes any bad day better. We started making it together on Sunday nights, and now it’s like our cozy end-of-week tradition. One time we tried it and accidentally used wayyyy too much cheese (if that’s even a thing). But you know what? No regrets! This recipe is now our go-to when the temperature drops or we’re craving comfort food with a side of nostalgia.

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Why You’ll Love This Cheddar Broccoli Soup

1. Cheese. Need I say more? It’s the gooey, melty kind that makes your heart sing.
2. It’s got veggies, so you can tell yourself it’s healthy-ish. Broccoli counts, right?
3. Perfect excuse to eat bread with a spoon. Use the soup as a dip. Do it.
4. It’s a one-pot deal, minimizing the chaos in the kitchen — has to be a win.

How to Make It

Alright, let’s dive in! So first, you’re gonna want to melt some butter in your favorite soup pot. I once forgot the butter and it still turned out okay, but butter is life, so don’t skip it. Toss in some onions and garlic — sauté them until you’re hit with that lovely, ‘oh-my-gosh, what’s cooking?’ aroma. Now, sprinkle some flour to thicken it up. Don’t worry about the clumps; they work themselves out.

Next up, whisk in your chicken broth and toss in those broccoli florets. You’ll want to simmer this until the broccoli is tender but not mushy. While that’s doing its thing, sneak a few cheese nibbles from the block. Add the cheddar cheese slowly, stirring all the while. You want it melty, not stringy. Keep stirring until it’s all velvety smooth. Give it a taste and add salt and pepper till it makes your taste buds dance.

Ingredient Notes

– **Cheddar Cheese**: Go big or go home. Seriously, the sharper, the better. If you opt for anything less, we might not be friends.
– **Broccoli**: Don’t let those florets turn to mush! Tender is your sweet spot.
– **Butter**: Never too much. Adds that luscious, mouth-watering richness you crave.

Recipe Steps

1. Melt butter in a pot; sauté onions and garlic.
2. Stir in flour to create a roux.
3. Add chicken broth and broccoli, simmer until tender.
4. Gradually mix in cheddar, stirring until melted and smooth.
5. Season with salt and pepper, taste-testing along the way.

What to Serve It With

A crusty bread loaf is basically mandatory. Maybe a sprinkle of bacon bits if you’re feeling fancy. Or, a glass of white wine to keep things real classy (or just because it’s Wednesday).

Tips & Mistakes

Sometimes, I get a bit heavy-handed with the cheese. I make no apologies. But really, don’t stress over the broccoli cuts. Big, small, whatever — it’s soup, not a science project.

Storage Tips

This soup is a dream. Pop any leftovers in an airtight container, then stash it in the fridge where it’ll keep for about 3-4 days. Cold soup for breakfast? I ain’t judging. It’s actually pretty decent when cold, though you didn’t hear that from me.

Variations and Substitutions

Sub in veggie broth if you want to keep this a vegetarian affair. Tried once using smoked cheddar when someone bought the wrong cheese — it wasn’t bad, actually kinda good. Don’t have fresh garlic? Minced from a jar is fine. The soup police won’t know.

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember, friends, cook to the beat of your own drum, even if it means forgetting a thing or two along the way. Enjoy!

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