Description
A comforting and creamy broccoli soup, perfect for weeknights that combines nutritious ingredients for a delicious meal.
Ingredients
Scale
- 1 tablespoon butter or olive oil
- 2 garlic cloves, minced
- 1 medium onion, diced
- 4 cups low-sodium vegetable broth
- 1 ½ cups water
- 5 cups broccoli florets and chopped stems (about 2 large heads)
- 2 medium potatoes, peeled and diced into ⅔-inch cubes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese
- ¾ cup cream or whole milk
Instructions
- In a large pot, heat the butter or olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing until softened, about 2 minutes.
- Add the vegetable broth, water, chopped broccoli, diced potatoes, salt, and pepper. Bring to a simmer.
- Cover with a lid, reduce heat to medium, and cook for 20 minutes, or until the broccoli is tender.
- Turn off the heat. Use a stick blender to puree the soup directly in the pot until smooth.
- Stir in the cream or milk. Add the shredded cheese a handful at a time, stirring to melt completely before adding more.
- Taste and adjust seasoning if needed.
- Serve hot, optionally garnished with a swirl of cream and extra cheese on top.
Notes
For a vegan version, substitute cream with coconut milk and cheddar cheese with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg