Description
A creamy and comforting soup made with broccoli and cheddar cheese.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in broccoli florets and broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Return the soup to the pot if using a regular blender. Stir in milk and heavy cream. Heat gently, but do not boil.
- Add shredded cheddar cheese and stir until melted and smooth.
- Season with salt and black pepper to taste.
- Serve hot.
Notes
- For a chunkier soup, do not blend completely.
- You can use pre-shredded cheese, but block cheese shredded yourself will melt more smoothly.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Broccoli Cheddar Soup, comfort food, creamy soup, cheese soup, vegetable soup