Broccoli Cheddar Soup
A creamy and delicious soup made with fresh broccoli and cheddar cheese, perfect for chilly days.
Ingredients
Vegetables and Aromatics
- 2 cups broccoli florets Fresh broccoli for best flavor.
- 1 cup onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth Can substitute with chicken broth.
- 1 cup heavy cream For a richer flavor.
Cheese and Fats
- 1 cup cheddar cheese, shredded Use sharp cheddar for a stronger flavor.
- 2 tablespoons butter For sautéing.
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-5 minutes.
Cooking
- Incorporate the broccoli florets and vegetable broth into the pot. Bring to a boil.
- Once boiling, reduce heat to a simmer and cook for about 15 minutes or until the broccoli is tender.
- Blend the soup until smooth using an immersion blender. If you prefer a chunkier texture, blend less.
- Return the soup to the stove and stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and fully incorporated.
- Season with salt and pepper to taste and let simmer for a few more minutes until heated through.
Serving
- Ladle the hot soup into bowls, optionally garnishing with extra cheddar cheese, black pepper, or chopped green onions. Serve warm.
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Notes
For added depth of flavor, consider adding a pinch of nutmeg or a squeeze of lemon juice. Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to three months.