Broccoli-Cheese Soup
This creamy, comforting Broccoli-Cheese Soup is a delicious way to enjoy the goodness of broccoli combined with rich and flavorful cheese. It's perfect for a cozy meal or as an appetizer.
Equipment
- 1 large pot
- 1 blender immersion blender recommended
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets fresh or frozen
- 3 cups vegetable broth
- 1 cup heavy cream For a lighter version, substitute with milk or a non-dairy alternative.
- 2 cups shredded cheddar cheese You can use other types of cheese for different flavors, such as Gruyere or Monterey Jack.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- to taste croutons Optional for garnish.
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.
- Add the broccoli florets to the pot and stir for another 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and let it simmer for about 10 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup until smooth. If using a traditional blender, allow the mixture to cool slightly, then puree in batches.
- Return the pureed soup to the pot. Stir in the heavy cream and bring to a gentle simmer.
- Add the shredded cheddar cheese gradually, stirring until it is completely melted and incorporated.
- Season the soup with salt, black pepper, and paprika. Adjust seasonings to taste.
- Serve hot, garnished with croutons if desired.
Notes
You can use other types of cheese for different flavors, such as Gruyere or Monterey Jack.
For a lighter version, substitute the heavy cream with milk or a non-dairy alternative.
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.