Description
A creamy, comforting soup that combines the nutritional benefits of broccoli with the delicious flavors of cheddar cheese.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or a non-dairy alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Croutons for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until fragrant, about 2-3 minutes.
- Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer until the broccoli is tender, about 10-15 minutes.
- Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend lightly.
- Stir in the milk and shredded cheddar cheese. Cook the soup until the cheese is melted and heated through.
- Add salt and pepper to taste, adjusting according to preference.
- Serve hot, garnished with croutons if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in a freezer-safe container 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: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg