Description
A rich and creamy broccoli cheddar soup that is perfect for a cozy day!
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, grated
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
- Stir in broccoli florets and cook for about 5 minutes until they brighten in color.
- Pour in vegetable broth, bringing to a gentle boil. Reduce heat and simmer uncovered for 10-15 minutes until broccoli is tender.
- Use an immersion blender to puree the mixture until smooth or blend in batches.
- Stir in grated cheddar cheese and heavy cream over low heat until melted and creamy.
- Season with salt and pepper as desired. Serve hot, garnished with extra cheese or croutons.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- To reheat, simply warm on the stove over low heat, adding a splash of milk if needed to thin it out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg