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Hey there, fellow food enthusiasts!

Welcome to Day 14 of our Soupy September journey.

Today, we’re diving into a bowl of pure comfort with our Day 14 creation – the indulgent Creamy Broccoli Cheddar Soup. Get ready to savour the rich flavours of velvety broccoli and sharp cheddar in a symphony of taste that’s perfect for warming both your heart and your taste buds.

A Twist of Nutrition and Colour:

As we embark on this culinary adventure, let’s not just think about taste, but also about the vibrant hues and nourishing benefits we can infuse into our soups. In the case of our Creamy Broccoli Cheddar Soup, we’re adding a delightful twist by incorporating carrots and a touch of fresh turmeric.

Carrots bring a natural sweetness and a pop of colour to the soup, creating a beautiful contrast against the rich green of the broccoli. And speaking of colour, the fresh turmeric adds a gentle golden hue that’s as stunning as it is nutritious. This root is known for its anti-inflammatory properties and adds an earthy depth that complements the other flavours in the soup.

Now, let’s talk about the star of the show – the creamy and cheesy goodness that defines this soup. Imagine the silky texture as the soup envelops your taste buds, carrying with it the nutty undertones of cheddar cheese. It’s a dance of flavours, where the sharpness of the cheese is perfectly balanced by the earthiness of the broccoli and the touch of sweetness from the carrots.

Crafting Your Creamy Broccoli Cheddar Soup:

Creating this Creamy Broccoli Cheddar Soup is a journey of taste and texture. It starts with sautéing aromatic onions and garlic until they release their fragrance. Then comes the broccoli, along with those vibrant carrots and a whisper of fresh turmeric. As the vegetables soften and infuse the kitchen with their aroma, you know you’re in for something special.

After adding vegetable broth and letting everything simmer to perfection, it’s time to bring in the creaminess. A blend of sharp cheddar cheese and a touch of cream transforms the soup into a velvety masterpiece. It’s the kind of comfort that takes you back to cozy evenings and the embrace of a warm bowl.

Creamy Broccoli Cheddar Soup Recipe

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 small piece of fresh turmeric, grated (about 1/2 teaspoon)
• 4 cups broccoli florets (about 1 head of broccoli)
• 4 cups vegetable broth
• 1 cup sour cream (use soy or coconut milk for a vegan option)
• 2 cups sharp cheddar cheese, shredded (use vegan cheese for a vegan soup)
• Salt and pepper to taste
• Optional toppings: extra shredded cheddar, croutons, chopped chives

Instructions:

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
2. Add Carrots and Turmeric: Stir in the diced carrots and grated fresh turmeric. Sauté for a few minutes until the carrots begin to soften.
3. Cook Broccoli: Add the broccoli florets to the pot. Sauté for another few minutes, allowing the flavors to meld.
4. Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 15-20 minutes, or until the vegetables are tender.
5. Blend: Use an immersion blender or transfer the soup to a regular blender to puree until smooth. Be cautious when blending hot liquids.
6. Add Cream and Cheese: Return the pureed mixture to the pot. Pour in the sour cream and add the shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
7. Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls. Top with optional toppings like extra shredded cheddar, croutons, or chopped chives.

Cooking Convenience: Instant Pot and Slow Cooker Options

Instant Pot:

1. Follow steps 1 and 2 using the Instant Pot’s sauté function.
2. Add the diced carrots, grated turmeric, broccoli florets, and vegetable broth to the Instant Pot.
3. Close the lid, set the Instant Pot to “Soup” mode, and let it cook for 8-10 minutes under high pressure.
4. After releasing the pressure, blend the soup using an immersion blender.
5. Stir in the sour cream and shredded cheddar cheese using the “Sauté” function until melted and creamy.

Slow Cooker (Crockpot):

1. Follow steps 1 and 2 in a skillet on the stovetop.
2. Transfer the sautéed mixture to your slow cooker.
3. Add the diced carrots, grated turmeric, broccoli florets, and vegetable broth to the slow cooker.
4. Cover and cook on low for 4-6 hours or until the vegetables are tender.
5. Blend the soup using an immersion blender.
6. Stir in the sour cream and shredded cheddar cheese, and let it cook for an additional 15-20 minutes on low until everything is melted and creamy.

A Fusion of Comfort and Nutrition

Now you have a Creamy Broccoli Cheddar Soup that not only warms your soul but also adds a burst of colour and nutrition with the addition of carrots and fresh turmeric. Whether you choose to make it on the stovetop, in an Instant Pot, or in a slow cooker, this soup promises to be a creamy, cheesy, and nourishing delight that you’ll love to savour!