Description
Broccoli and cheddar soup is a comforting, creamy delight that combines tender broccoli with sharp cheddar cheese for an indulgent flavor experience. Perfect for chilly days, this easy-to-make dish is packed with nutrients, making it a satisfying meal for the whole family. Serve it as a starter or enjoy it as a hearty main course alongside crusty bread. Dive into this warm bowl of happiness that promises to lift your spirits!
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for lighter option)
- Salt and pepper to taste
Instructions
- Wash and chop the broccoli into bite-sized pieces. Dice the onion and mince the garlic.
- In a large pot over medium heat, add a splash of olive oil. Sauté the onion until translucent (about 5 minutes), then add garlic and sauté for an additional minute.
- Stir in chopped broccoli and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 10 minutes or until broccoli is tender.
- Blend the mixture until smooth using an immersion blender or regular blender, leaving some texture if desired.
- Return to low heat, gradually stir in heavy cream and shredded cheddar cheese until melted.
- Season with salt and pepper to taste before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
Keywords: - For added flavor, consider incorporating red pepper flakes or fresh herbs. - Substitute broccoli with cauliflower or kale for a different twist. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently.