Return the soup to the heat and stir in the shredded cheddar cheese until fully melted and incorporated.
Season with salt, black pepper, and ground nutmeg (if using). Stir in the Dijon mustard if you prefer a bit of tanginess.
7. Serve:
Ladle the soup into bowls and serve hot. You can garnish with additional shredded cheddar cheese or a sprinkle of fresh chives if desired.
Tips:
Texture: For a chunkier soup, reserve some of the cooked broccoli florets before blending and stir them back into the soup after blending.
Cheese: Use high-quality sharp cheddar for the best flavor. You can also experiment with a blend of cheeses for different flavors.
Thickening: If the soup is too thin after adding the cheese, let it simmer gently until it thickens to your liking. If it’s too thick, add a bit more broth or milk.
This Broccoli Cheddar Soup is a comforting, cheesy delight that combines the richness of cheddar cheese with the freshness of broccoli. It’s perfect as a standalone meal or paired with a warm crusty bread. Enjoy every creamy, cheesy spoonful!
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