Cheddar Broccoli Soup
A warm, comforting classic that brings together the rich flavors of cheddar cheese and fresh broccoli, perfect for chilly evenings.
Ingredients
Soup Ingredients
- 2 cups broccoli florets Fresh or frozen can be used.
- 1 cup shredded cheddar cheese For a lighter version, substitute with lower-fat cheese.
- 1 medium onion, chopped Adds flavor for the soup base.
- 2 cloves garlic, minced Enhances flavor.
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream For a richer soup; can substitute half-and-half for fewer calories.
- 2 tablespoons butter For sautéing vegetables.
- Salt and pepper to taste Adjust to preference.
Instructions
Preparation
- Begin by melting the butter in a large pot over medium heat.
- Add the chopped onion and garlic, sautéing them until they become soft and fragrant.
Cooking
- Pour in the broccoli florets and broth. Bring the mixture to a boil.
- Reduce the heat and let it simmer until the broccoli is tender, about 10-15 minutes.
- Use an immersion blender to blend the soup until it reaches a smooth, creamy consistency. If using a standard blender, do this in batches.
- Stir in the heavy cream and sprinkle in the shredded cheddar cheese. Mix until everything is melted and bubbly.
- Season with salt and pepper to taste and serve warm, garnished with extra cheese if desired.
Notes
Serve with warm, crusty bread or a simple salad. It pairs well with grilled cheese sandwiches. For storage, let it cool completely, transfer to an airtight container, and refrigerate for 3-4 days. Can freeze for up to 3 months. When reheating, add a splash of broth or cream to restore consistency.