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Creamy Broccoli Cheddar Soup

A comforting and creamy soup that combines the rich flavors of sharp cheddar cheese with fresh broccoli, perfect for chilly evenings or family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets (fresh or frozen) Fresh broccoli enhances flavor, but frozen is a convenient option.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
  • 1 cup heavy cream For a lighter version, consider using half-and-half.
  • 2 cups shredded sharp cheddar cheese Feel free to experiment with different types of cheese.
  • to taste salt and pepper
  • 2 tablespoons olive oil

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the broccoli florets to the pot, followed by the broth. Bring to a boil, then reduce heat and let it simmer for 10-15 minutes, or until the broccoli is tender.
  5. Once cooked, use an immersion blender to puree the soup to your desired consistency.
  6. Return the pot to low heat, and stir in the heavy cream and shredded cheddar cheese until melted and creamy.
  7. Season with salt and pepper to taste before serving.

Notes

Best served with crunchy bread or a fresh salad. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze in portions.