Description
A comforting and creamy broccoli cheddar soup, perfect for chilly evenings and quick weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in broccoli florets and vegetable broth, bringing to a simmer. Cook until broccoli is tender, about 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in heavy cream, shredded cheddar cheese, salt, pepper, paprika, and nutmeg.
- Cook over low heat until the cheese is melted and the soup is heated through.
- Serve warm, topped with extra cheese or a sprinkle of paprika.
Notes
Soup can be made in advance and stored in the fridge for up to 3 days. For a lighter option, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg