Broccoli-Cheese Soup
Indulge in a creamy, savory Broccoli-Cheese Soup that pairs the nutrition of broccoli with the rich flavor of cheese. A comforting bowl perfect for chilly days.
Equipment
- 1 large pot
- 1 ladle
- 1 blender or immersion blender
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets About 1 pound.
- 3 cups vegetable broth
- 1 cup heavy cream For a lighter version, substitute whole milk.
- 2 cups shredded sharp cheddar cheese Reduce the cheese by half for a lighter version.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg Optional.
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until softened, stirring occasionally.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, until the broccoli is tender.
- Remove the pot from heat. Use a blender or immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup or leave it unblended.
- Return the pot to low heat and stir in the heavy cream. Slowly add the shredded cheddar cheese, stirring until melted and well combined.
- Season the soup with salt, pepper, and nutmeg if using. Taste and adjust seasoning as desired.
- Serve hot, garnished with additional cheddar cheese if desired.
Notes
For a lighter version, you can substitute whole milk for heavy cream and reduce the cheese by half.
Add croutons or toasted bread for extra texture and flavor.
This soup stores well in the refrigerator for up to 3 days or can be frozen for up to a month. Reheat on the stove over low heat.