Description
This creamy Broccoli Cheddar Soup is a comforting, warm dish perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a smooth, velvety base of sautéed onions and garlic simmered in vegetable broth, this soup offers a rich, cheesy flavor with a smooth texture. Ready in just 35 minutes, it makes a satisfying, hearty meal for four.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream
Dairy & Fats
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Seasonings
- Salt and pepper to taste
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, which usually takes about 3-4 minutes.
- Add broccoli and broth: Stir in the broccoli florets and pour in the vegetable broth. Increase the heat to bring the mixture to a rolling boil.
- Simmer until tender: Reduce the heat to low and let the soup simmer for 15 minutes, allowing the broccoli to soften thoroughly to ensure a smooth texture after blending.
- Blend the soup: Using an immersion blender, carefully puree the soup directly in the pot until it reaches a smooth and creamy consistency. This step ensures a velvety texture without chunks.
- Finish with cream and cheese: Stir in the heavy cream followed by the shredded cheddar cheese. Continue stirring until the cheese is fully melted and incorporated, then season the soup with salt and pepper to taste. Serve the soup hot for the best comforting experience.
Notes
- For a thinner soup, add more vegetable broth as needed when blending.
- Use sharp cheddar for a more pronounced cheesy flavor.
- To make it vegetarian, ensure the vegetable broth has no animal derivatives.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For extra texture, reserve some broccoli florets before blending and add them back after pureeing.
