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This broccoli cheddar soup is just as delicious the next day, making it a great option for meal prep. Once cooled, store leftovers in an airtight container in the fridge for up to four days.

Stir purée back into remaining soup in Dutch oven; place over medium heat. Add cheese, 1/2 cup at a time, whisking constantly, until melted and creamy, about 2 minutes.

For an easy and tasty dinner idea, just boil this soup mix with water and ta-da. It’s ready in 10 minutes and perfect for a chilly day.

This creamy broccoli, carrot, and cheddar cheese soup is the ideal dish for fall and winter. Ready in just 35 minutes, it’s a deliciously satisfying option for the whole family, packed with ...

The velvety soup features vibrant broccoli, aromatic vegetables and plenty of gooey cheddar cheese. As delicious as it is easy, this one-pot meal is ready in less than 30 minutes.

The velvety soup features vibrant broccoli, aromatic vegetables and plenty of gooey cheddar cheese. As delicious as it is easy, this one-pot meal is ready in less than 30 minutes.

½ cup heavy cream (optional) 1 packed cup (4 ounces) grated parmesan cheese, plus more for serving In a large Dutch oven or other heavy-bottomed pot over medium-high heat, heat the olive oil ...

Generally, broccoli thrives in cooler climates. Although it can grow in temperatures between 40 and 80 degrees, if subjected to more than a few days of 90-degree heat, it can falter. Thus, the ...

While stirring, sprinkle the cheese into the soup. Using an immersion blender, puree the soup until it is as chunky or smooth as you’d like. (Or you can puree the soup in batches in a blender.