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Broccoli Cheddar Soup

A comforting and creamy broccoli cheddar soup that's quick to make and perfect for chilly days. Packed with flavor and easy to customize, it's a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh broccoli, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or whole milk Substitutes available for lighter or dairy-free version
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil For sautéing
  • to taste salt and pepper

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat.
  2. Add the diced onions and sauté until they become translucent.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the chopped broccoli and pour in the chicken or vegetable broth.
  5. Let this mixture come to a simmer, cooking for about 10 minutes or until the broccoli is tender.
  6. Reduce the heat and stir in the heavy cream. Allow the soup to warm through without boiling.
  7. Gradually add the shredded cheddar cheese, stirring until it’s fully melted and integrated.
  8. For a smooth consistency, use an immersion blender to puree the soup to your desired texture.
  9. Season with salt and pepper to taste.

Notes

Best served with a sprinkle of extra cheese on top and paired with crusty bread or a light salad. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.