Creamy Broccoli Cheddar Soup
A comforting and creamy soup filled with fresh broccoli and rich cheddar cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups broccoli florets Fresh or frozen
- 1 cup shredded cheddar cheese Add more for garnish if desired
- 1 small onion, diced
- 2 cloves garlic, minced Fresh garlic for the best flavor
- 4 cups vegetable broth Or chicken broth for non-vegetarians
- 1 cup heavy cream Can substitute with coconut cream or almond milk
- 2 tablespoons olive oil
- to taste Salt and pepper Season to your liking
- 1 teaspoon paprika For a hint of flavor
- 1 teaspoon garlic powder
Instructions
Preparation
- Gather all your ingredients and tools to prepare your workspace.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and minced garlic to the pot and sauté for about 5 minutes until the onion is translucent and the garlic is fragrant.
- Add 2 cups of broccoli florets to the pot and cook for another 3-5 minutes, allowing the broccoli to soften slightly.
- Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer. Cook for about 10 minutes or until the broccoli is tender.
- Use an immersion blender to puree the soup to your desired consistency.
- Slowly stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, 1 teaspoon of paprika, and 1 teaspoon of garlic powder. Season with salt and pepper to taste.
- Keep the soup on low heat, stirring until the cheese is melted and well mixed.
- Taste and adjust seasoning if desired.
- Ladle the soup into bowls and serve hot. Optionally garnish with extra cheddar or herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for about 3 months. Reheat gently to avoid separation of cream.