Description
A creamy and delicious broccoli cheddar soup, perfect for any occasion.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Prepare the broccoli by washing and cutting it into bite-sized florets; set aside.
- In a large pot over medium heat, melt the butter. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook until fragrant.
- Pour in the vegetable broth and bring to a simmer. Add the broccoli florets and cook until tender, about 8-10 minutes.
- Reduce heat to low; stir in heavy cream gradually, mixing well. Slowly add shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Serve hot, garnished with additional cheese or croutons if desired.
Notes
- This soup can be frozen for up to 3 months.
- For a thicker soup, blend a portion of the soup and stir it back in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg