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Broccoli Cheddar Soup

A comforting and creamy broccoli cheddar soup that's perfect for chilly days, made with fresh ingredients and easy to prepare.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups broccoli florets Fresh is best, but frozen works in a pinch.
  • 1 cup cheddar cheese, shredded Sharp cheddar enhances the flavor.
  • 1 small onion, diced A good onion makes a difference.
  • 2 cloves garlic, minced Use enough garlic for flavor.
  • 4 cups vegetable broth Homemade if you’re feeling fancy, store-bought when you’re not.
  • 1 cup milk or cream Cream gives a richer texture, but milk is fine.
  • 2 tablespoons olive oil Or any oil you prefer.
  • to taste salt and pepper Use sea salt for a fancier touch, otherwise regular salt is fine.
  • optional croutons for serving Adds a nice crunch.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic, and sauté until translucent, about 5 minutes.
  3. Add the broccoli florets and vegetable broth. Season with salt and pepper. Bring to a boil.
  4. Reduce the heat and simmer for about 10-15 minutes until the broccoli is tender.
  5. Use an immersion blender to puree the soup to your desired consistency.
  6. Stir in the milk or cream and the shredded cheddar cheese until melted and incorporated.
  7. Adjust seasoning with salt and pepper to taste. Add red pepper flakes for a kick if desired.
  8. Serve hot, garnished with croutons if desired.

Notes

Don’t skip the sautéing for enhanced flavors. Experiment with different types of cheese for a gourmet twist. An immersion blender is a useful kitchen tool for this recipe.