Description
A quick and comforting broccoli cheddar soup, perfect for chilly evenings, made in under 30 minutes.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese (the sharper, the better)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant.
- Add the broccoli florets and vegetable broth. Bring to a boil, then reduce the heat and simmer until the broccoli is tender, about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches if necessary.
- Stir in the milk or cream and shredded cheddar cheese until fully melted and incorporated.
- Season with salt and pepper to taste before serving hot.
Notes
Using freshly shredded cheese improves melting and flavor. Adjust milk quantity for desired thickness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg