There’s something incredibly comforting about savoring a warm bowl of soup, especially when it brings together the delightful flavors of fresh vegetables and melted cheese. Our Broccoli Cheddar and Red Pepper Soup is an ode to family gatherings and cozy dinners, combining the goodness of vibrant broccoli, the punch of red peppers, and the velvety richness of cheddar cheese. This recipe is perfect for a chilly evening or a weekend lunch, and it’s bound to become a family favorite that everyone will look forward to.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, roasted and diced (with extra for garnish)
- 4 cups broccoli florets
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the roasted red pepper and broccoli florets, and cook for 3-4 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 15-20 minutes, until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend half the soup and leave the rest chunky.
- Lower the heat and stir in the shredded cheddar cheese until melted and incorporated.
- Gradually add the heavy cream, stirring continuously, until the soup is creamy and well combined.
- Season with smoked paprika, salt, and pepper to taste.
- Serve hot, garnished with roasted red pepper strips and a sprinkle of smoked paprika. Pair with freshly baked bread and a drizzle of olive oil for a complete meal.
Helpful Tips
- Roasting Peppers: To roast the red pepper, place it directly over a gas flame or under the broiler until the skin is charred all over. Let cool, peel off the skin, and remove the seeds.
- Dairy-Free Option: Substitute the cheddar cheese with a dairy-free cheese and the heavy cream with coconut milk to make this soup vegan-friendly.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Conclusion
Indulge in the creamy, savory flavors of this Broccoli Cheddar and Red Pepper Soup, and watch it become a beloved favorite in your home. Share your delicious creations with us using #ZynahzRecipes or tag us on Instagram @Zynahz. We love seeing what you cook up!
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