Description
A warm and comforting broccoli and cheese soup that’s quick, easy, and perfect for chilly evenings.
Ingredients
Scale
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: croutons for serving
Instructions
- Melt butter in a large pot over medium heat. Add onions and garlic, and sauté until onions are translucent and fragrant.
- Add broccoli and carrots, and cook for about 5 minutes, allowing the vegetables to soften a bit.
- Pour in the broth and bring to a boil. Reduce heat and let simmer for 10 minutes, or until the vegetables are tender and vibrant.
- Use an immersion blender or a regular blender to puree the soup to your desired consistency. If you love a chunkier texture, leave some bits intact.
- Stir in the milk and cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, optionally topped with crunchy croutons for added texture and flavor.
Notes
Store leftovers in an airtight container in the fridge for up to three days. This soup also freezes beautifully for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg