Description
A delicious and creamy broccoli cheddar soup perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup diced carrots
- 2 cups fresh broccoli florets
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 cup heavy cream (or half-and-half)
- 3 cups grated sharp cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant.
- Add diced carrots and broccoli florets. Sauté for another 5 minutes until slightly tender.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low and simmer for about 10 minutes until vegetables are fully cooked.
- Use an immersion blender to blend the soup until smooth but slightly chunky.
- Return to low heat, stir in heavy cream, and gradually add grated cheddar cheese while stirring until melted.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or crackers.
Notes
- This soup can be made ahead of time and reheated.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg