Broccoli Cheese Soup
A warm, comforting soup that combines the vibrant taste of broccoli with melted cheddar cheese, perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups fresh broccoli florets Fresh broccoli is recommended for the best flavor.
- 1 cup shredded cheddar cheese Feel free to experiment with different cheeses.
- 1 medium onion, chopped Adds sweetness and flavor.
- 2 cloves garlic, minced Enhances the soup's aroma.
- 4 cups vegetable or chicken broth Use low-sodium for a healthier option.
- 1 cup heavy cream Can substitute with non-dairy options for a lighter version.
- 2 tablespoons butter For sautéing.
- to taste Salt and pepper Adjust to preference.
Instructions
Preparation
- Melt butter in a large pot over medium heat.
- Add the chopped onion and sauté for 3 to 5 minutes until soft and translucent.
- Stir in minced garlic and cook for about 1 minute until fragrant.
Cooking
- Add the broccoli florets and broth to the pot. Bring to a boil for 1-2 minutes.
- Reduce heat and let it simmer for 10 to 15 minutes until the broccoli is tender.
- Blend the soup to your desired consistency using an immersion blender.
- Return to low heat, stir in heavy cream and cheddar cheese until melted.
- Season with salt and pepper to taste before serving.
Notes
Serve hot in bowls; garnish with additional cheese, sour cream, or herbs. Can be stored in the refrigerator for up to three days or frozen for up to three months.