Broccoli Cheddar Soup
Warm, velvety, and comforting, this broccoli cheddar soup is quick to make and a crowd-pleaser, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese (sharp cheddar melts best)
- 1 cup vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and cook, stirring occasionally, until translucent — about 4–6 minutes.
- Stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in 1 cup vegetable broth and add 2 cups broccoli florets.
- Increase heat to bring to a gentle simmer; cover and simmer until broccoli is tender (about 8–10 minutes).
- Remove the pot from heat and use an immersion blender to puree the soup until smooth.
- Stir in 1 cup heavy cream over low heat. Gradually add 1 cup shredded cheddar cheese, stirring constantly until fully melted and the soup is silky.
- Taste and season with salt and pepper. If the soup is too thick, thin with a splash of broth or water.
- Serve immediately while hot.
Notes
For a dairy-free version, replace heavy cream with canned coconut milk and cheddar with a vegan alternative.
Find it online: https://www.mealbreeze.com/broccoli-cheddar-soup/