Description
A rich and creamy Broccoli Cheddar Soup that’s packed with nutrients and perfect for chilly days.
Ingredients
Scale
- 3 cups broccoli florets
- 1 onion, chopped
- 1 clove garlic, minced
- 2 cups vegetable broth
- 1 cup milk or cream
- 1 cup shredded cheddar cheese
- 1 tbsp butter
Instructions
- Heat the butter in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.
- Stir in the broccoli florets and pour in the vegetable broth. Bring to a simmer and cook for 10 to 12 minutes, or until broccoli is tender.
- Blend the soup to your liking—smooth or slightly chunky using an immersion blender or a traditional blender.
- If using a traditional blender, return the soup to the pot. Stir in the milk or cream and shredded cheddar cheese. Cook over low heat, stirring frequently, until the cheese is melted and the soup is creamy and heated through.
Notes
For a lighter version, use low-fat milk or cream. Store leftovers in an airtight container for 3-4 days in the refrigerator, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg