Description
A creamy and delicious Broccoli Cheddar Soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for cornstarch slurry)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the blended soup to the pot over low heat. Stir in the whole milk and shredded cheddar cheese until melted and creamy.
- Season with salt, black pepper, and cayenne pepper (if using). If you prefer a thicker soup, mix the cornstarch with water to create a slurry and stir it into the soup, cooking for an additional 2-3 minutes until thickened.
- Taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or croutons if desired.
Notes
- For a lighter version, substitute half-and-half for the whole milk.
- Add cooked chicken or ham for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg