Description
A creamy and cheesy broccoli cheddar soup that’s perfect for chilly days.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and garlic, sauté until translucent.
- Add the broccoli and broth, bring to a boil, then reduce heat and simmer for about 15 minutes until broccoli is tender.
- Puree the soup until smooth using an immersion blender or carefully in batches in a regular blender.
- Stir in heavy cream and shredded cheddar cheese until melted and combined.
- Season with salt and pepper to taste, and serve warm.
Notes
Store in the fridge for 3-4 days or freeze in individual portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg