Description
A comforting and creamy broccoli cheddar soup that is perfect for chilly evenings.
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 milk (or dairy-free alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: croutons for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until translucent and fragrant.
- Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until broccoli is tender.
- Use an immersion blender to puree the soup until silky and smooth, or blend in batches if using a standard blender.
- Stir in the milk and shredded cheese, heating gently until the cheese is melted and combined.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve warm, topped with croutons if desired, for added crunch!
Notes
Make-ahead option available; store in the fridge for up to three days. Add red pepper flakes for a kick or mix in spinach for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg