Broccoli Cheddar Soup
This rich and creamy Broccoli Cheddar Soup is a comforting dish that combines fresh broccoli and sharp cheddar cheese for a delightful flavor. Perfect as a starter or a main course, it's easy to make and packed with nutrients.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 ladle
- 1 cutting board
Ingredients
- 2 cups broccoli florets About 1 large head.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 cups vegetable or chicken broth
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg Optional.
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and sauté for another minute, being careful not to burn it.
- Stir in the broccoli florets and cook for an additional 5 minutes, allowing them to soften slightly.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.
- Use a blender (or immersion blender) to puree the soup until smooth.
- Return the pureed soup to the pot. Stir in the heavy cream, shredded cheddar cheese, salt, pepper, and nutmeg (if using). Heat the soup on low until the cheese has melted, stirring constantly.
- Taste and adjust the seasoning if necessary. Serve hot with crusty bread or croutons.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream.
Feel free to add other vegetables like carrots or celery for additional flavor and nutrition.
This soup can be stored in the refrigerator for up to 3 days, and it freezes well for future meals. Reheat gently to avoid curdling the cheese.