Description
A deliciously creamy broccoli cheddar soup that is easy to make and perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Optional: 2 tablespoons cornstarch (for thickening) and paprika
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional 30 seconds.
- Add broccoli florets and pour in vegetable broth; bring to a boil. Reduce heat and simmer for about 10-12 minutes until broccoli is tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Return soup to pot and stir in milk, grated cheddar cheese, salt, pepper, and paprika. Heat over low until cheese melts.
- If desired, thicken with cornstarch slurry and simmer for a few more minutes.
- Serve hot, garnished with chopped chives or parsley.
Notes
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
- To freeze, allow the soup to cool completely before transferring it to an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg