Description
A warm, creamy delight with broccoli and cheddar that’s perfect for chilly evenings.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant.
- Add broccoli florets and vegetable broth, bringing the mixture to a gentle boil.
- Reduce heat, cover, and let it simmer for 10-15 minutes until broccoli is tender.
- Blend the soup using an immersion blender to your desired consistency.
- Stir in the milk or cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste, then serve warm.
Notes
This soup stores beautifully and can be kept in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg