Description
A warm and creamy broccoli cheddar soup, perfect for chilly days. This comforting dish is full of nourishing flavors and is sure to please everyone.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Heat the butter and olive oil in a large pot over medium heat until melted and shimmering. Add the diced onion and sauté until translucent, about 5 minutes. Sprinkle in a bit of salt to enhance sweetness.
- Stir in the minced garlic and cook for an additional minute.
- Add the broccoli florets and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Blend the mixture using an immersion blender until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream, cheddar cheese, Dijon mustard, pepper, and nutmeg. Simmer until cheese is melted.
- Serve hot, garnished with additional cheese or reserved broccoli florets.
Notes
For a lighter version, substitute heavy cream with half-and-half or whole milk. Use low-sodium broth for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg