Description
A creamy and comforting broccoli cheddar soup perfect for chilly evenings.
Ingredients
Scale
- 4 cups fresh broccoli florets (or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Add the broccoli florets and pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes.
- Blend the soup with an immersion blender until smooth and creamy.
- Stir in the heavy cream and cheddar cheese. Season with salt and pepper and heat gently until the cheese melts.
- Ladle the soup into bowls, garnish with extra cheese if desired, and enjoy!
Notes
Make ahead and refrigerate for up to 3 days, or freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg