Description
A creamy, comforting soup made with fresh broccoli and rich cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
- Use an immersion blender to puree the soup to your desired consistency (or transfer to a blender).
- Stir in the heavy cream and shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through. Season with salt and pepper to taste. Serve warm.
Notes
Serve garnished with extra cheddar cheese or chopped chives. Pairs well with crusty bread or salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg