Description
A creamy and comforting broccoli cheddar soup made in one pot, perfect for warming up on chilly evenings and easy to prepare.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 cup milk or heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional: Croutons for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion is translucent, about 3-5 minutes.
- Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if preferred for more texture.
- Stir in the milk or heavy cream and shredded cheddar cheese. Continue to cook, stirring constantly until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with croutons if desired.
Notes
For a heartier version, consider adding diced potatoes or incorporating fresh herbs as a garnish. Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg