Easy Broccoli Cheddar Soup
A comforting soup made with broccoli and sharp cheddar cheese, perfect for chilly evenings or a quick lunch.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh broccoli is ideal, but frozen can be used.
- 1 cup shredded cheddar cheese Sharp cheddar for bold flavor, milder variety is optional.
- 1 medium onion, chopped Freshly chopped onion enhances flavor.
- 2 cloves garlic, minced Fresh garlic brings out the best taste.
- 4 cups vegetable broth Choose a good-quality broth for better flavor.
- 1 cup heavy cream Adds a silky richness to the soup.
- 2 tablespoons butter Enhances flavor and is used for sautéing.
- to taste Salt and pepper Simple seasoning balances flavors.
Instructions
Preparation
- Place a large pot on medium heat and melt the butter.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and sauté for another minute until fragrant.
Cooking
- Incorporate the broccoli florets and sauté for a few minutes.
- Pour in the vegetable broth, stir well, and bring to a gentle simmer.
- Cover and cook for about 10 minutes or until the broccoli is fork-tender.
- Blend the soup using an immersion blender or transfer it in batches to a standard blender until smooth.
- Return the pureed soup to the pot, and stir in the heavy cream and shredded cheddar cheese.
- Heat on low until the cheese completely melts.
- Add salt and pepper to taste, adjusting as needed.
- Keep on low heat for a few minutes, ensuring it is heated through.
Serving
- Serve warm in bowls, garnishing with extra cheddar cheese or fresh herbs if desired.
Notes
Store leftover soup in airtight containers for 3-4 days in the refrigerator. Can also be frozen for up to 3 months. Reheat on low heat while stirring occasionally.