Description
A quick and comforting broccoli cheddar soup packed with nutrients, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups vegetable or chicken broth
- 1 cup carrots, shredded
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft, about 3-4 minutes. Then, add the minced garlic and cook for another minute.
- Stir in the fresh broccoli florets and shredded carrots. Cook for about 2-3 minutes until they are slightly softened.
- Pour in the vegetable or chicken broth. Bring it to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes or until the broccoli is tender.
- If desired, use an immersion blender to blend the mixture for a smooth soup or leave it chunky.
- Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Taste the soup and add salt and pepper as required.
- Ladle the soup into bowls and enjoy!
Notes
For the best flavor, use sharp cheddar cheese and avoid pre-shredded cheese as it may not melt as easily. Don’t overcook the broccoli to maintain its color and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg