Description
A comforting and nutritious soup combining fresh broccoli and rich cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup milk (or a non-dairy alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 teaspoon garlic powder or onion powder
Instructions
- Wash and chop the broccoli into small florets. Dice the onion and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for about 2-3 minutes until translucent.
- Add the broccoli florets to the pot, stir in with onion and garlic, pour in the vegetable broth, and bring to a boil.
- Once boiling, reduce heat to low and let it simmer for 15-20 minutes until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth or transfer it in batches to a blender.
- Return the blended soup to low heat, stir in milk and cheddar cheese, and keep stirring until the cheese is melted and the soup is creamy.
- Taste and add salt and pepper as needed. Optionally, add garlic powder or onion powder for extra flavor.
- Ladle the soup into bowls and enjoy with garnishes if desired.
Notes
Keeps well in the refrigerator for 3-4 days; can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg