Description
A comforting and creamy Broccoli Cheddar Soup, perfect for chilly days and quick weeknight meals.
Ingredients
Scale
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups of fresh broccoli florets
- 2 cups of vegetable or chicken broth
- 1 cup of milk (or a non-dairy alternative)
- 1 cup of shredded sharp cheddar cheese
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of ground nutmeg (optional)
- ½ cup of heavy cream (optional for a creamier texture)
Instructions
- Start by heating your olive oil in a large pot over medium heat. Once it’s hot, toss in the chopped onion and sauté it until it becomes translucent, about 5 minutes.
- Add the minced garlic and let it cook for another minute.
- Stir in the broccoli florets and pour in the broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the broccoli is tender.
- Use an immersion blender to purée the soup until it reaches your desired consistency.
- Return the blended soup to the pot. Stir in the milk, cheddar cheese, salt, pepper, and nutmeg (if using). Heat it on low until the cheese is fully melted.
- If you crave extra creaminess, whisk in the heavy cream at this stage and heat just until warm.
Notes
For a vegan alternative, use non-dairy cheese and skip the cream. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg