Description
Broccoli Cheddar Soup is a comforting and creamy dish that combines fresh broccoli with rich cheddar cheese, making it the perfect meal for chilly evenings. This easy-to-make soup is not only nourishing but also visually appealing with its vibrant green color. With just a few simple ingredients and minimal prep time, you can enjoy a bowl of warmth that’s sure to become a family favorite.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, grated
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
Instructions
- Prepare the Veggies: Chop broccoli into bite-sized pieces, dice the onion, and mince the garlic.
- Sauté Aromatics: In a large pot over medium heat, add oil and sauté onions until translucent (about 5 minutes). Add garlic and cook until fragrant.
- Cook the Broccoli: Add chopped broccoli and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until broccoli is tender (about 10 minutes).
- Blend: Use an immersion blender or transfer in batches to a regular blender to blend until smooth but leave some chunks if desired.
- Stir in Cream and Cheese: Return blended soup to the pot over low heat. Gradually stir in heavy cream and shredded cheddar cheese until melted.
- Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra cheese or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: Substitute sharp cheddar with Gruyère or Pepper Jack for different flavors. For added protein, mix in cooked chicken or crispy bacon bits. Store leftovers in an airtight container in the fridge for up to three days.