Description
A comforting and nourishing broccoli cheddar soup that brings together tender broccoli florets and rich, sharp cheddar cheese in a velvety broth. This classic recipe is a warm hug in a bowl, perfect for a wholesome yet indulgent meal for any occasion.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups broccoli florets (from about 1 lb broccoli)
4 cups vegetable broth
1 cup milk (whole or 2%)
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Optional: pinch of nutmeg
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add chopped onion and sauté until softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Add broccoli florets and vegetable broth to the pot.
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until broccoli is very tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and velvety. Work in batches if necessary, and ensure the lid is vented if using a standard blender.
Return the blended soup to the pot over low heat.
Stir in the milk and shredded cheddar cheese until the cheese is completely melted and the soup is smooth. Do not boil.
Season with salt and black pepper to taste. Add a pinch of nutmeg if desired.
Serve hot.
Notes
For a richer soup, use half-and-half or heavy cream instead of milk.
Ensure the broccoli is cooked until very tender for the smoothest texture.
If you don’t have vegetable broth, chicken broth can be used, but it will no longer be vegetarian.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg