Description
A rich and creamy soup made with fresh broccoli and sharp cheddar cheese, perfect for cold winter days.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot over medium heat, add a splash of olive oil. Toss in the chopped onions and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Add the fresh broccoli florets and combine well with the onions and garlic.
- Pour in the vegetable broth, increase heat to bring to a boil, then reduce heat and let simmer for about 10 minutes or until broccoli is tender.
- Blend the soup mixture until smooth, either with an immersion blender or in batches in a regular blender.
- Return the blended soup to the pot over low heat, add the heavy cream and shredded cheddar cheese, stir until melted.
- Taste and adjust seasoning if needed, and allow to simmer for another 5 minutes before serving.
Notes
Store in the refrigerator for up to 4 days or freeze for up to 3 months. Avoid overcooking the broccoli to maintain color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg