Description
A delicious and creamy broccoli cheddar soup that is perfect for a comforting spring lunch.
Ingredients
Scale
- 4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer until broccoli is tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Feel free to add other vegetables like carrots or potatoes for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg