Description
A quick and comforting homemade broccoli cheddar soup, perfect for chilly days and ready in just 30 minutes.
Ingredients
Scale
- 4 cups fresh broccoli florets (about 2 heads of broccoli)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1 cup heavy cream (or half-and-half)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour (or cornstarch)
- Salt and pepper to taste
- Optional: pinch of nutmeg
- Optional: croutons or toasted bread for topping
Instructions
- Start by melting the butter in a large pot over medium heat. Once the butter is bubbly and fragrant, add the diced onion and sauté until it’s translucent, about 4-5 minutes.
- Toss in the minced garlic and cook for an additional minute, stirring constantly.
- Stir in the flour, coating the onion and garlic mixture, cooking for another minute.
- Carefully pour in the vegetable broth while whisking continuously, bringing this mixture to a gentle boil.
- Once boiling, add the broccoli florets, reduce the heat, and simmer for about 10-15 minutes.
- After the broccoli is cooked through, use an immersion blender to purée the soup to your desired consistency.
- Return the puréed soup to the pot over low heat. Stir in the heavy cream and shredded cheddar cheese gradually.
- Serve hot, garnishing with additional cheese and croutons or toasted bread.
Notes
Optionally change broccoli with cauliflower or add carrots for a twist. For dietary preferences, use non-dairy options and gluten-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg