Broccoli Cheddar Soup
This comforting and creamy broccoli cheddar soup is packed with nutritious ingredients, perfect for chilly days and ideal for quick weeknight dinners.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh or frozen broccoli can be used.
- 1 cup shredded cheddar cheese Feel free to experiment with different types of cheese.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth.
- 1 cup milk or cream Adjust amount for desired thickness.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: croutons for topping Enhance texture when serving.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add broccoli florets and vegetable broth, bring to a boil.
- Reduce heat and simmer until broccoli is tender, about 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in milk and cheddar cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, optionally topped with croutons.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen; make sure to cool completely before freezing. For added heat, include red pepper flakes while sautéing. Adjust thickness by varying milk or cream amount.