Description
A comforting and creamy broccoli cheese soup, perfect for chilly days, loaded with nutritious ingredients.
Ingredients
Scale
- 2 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: dash of nutmeg or cayenne pepper
Instructions
- Sauté the chopped onions and minced garlic in a large pot over medium heat until translucent, about 3 to 5 minutes.
- Add the fresh broccoli florets and vegetable broth to the pot, bringing it to a gentle boil. Cook until the broccoli is tender, about 15 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or a standard blender in batches.
- Return the blended soup to low heat, then stir in the shredded sharp cheddar cheese until fully melted. Adjust thickness with heavy cream.
- Season with salt and pepper, and add optional nutmeg or cayenne pepper if desired.
- Serve hot, garnished with more cheddar cheese or fresh herbs if preferred.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2-3 months. Reheat gently and adjust consistency as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg