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Broccoli Cheese Soup

A creamy and comforting soup made with tender broccoli and a rich cheddar cheese sauce, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups broccoli florets (fresh or frozen) Use fresh or frozen broccoli as per your preference.
  • 1 cup shredded cheddar cheese Sharp cheddar works best for flavor.
  • 1 medium onion, chopped Chop evenly for consistent cooking.
  • 2 cloves garlic, minced Fresh garlic adds aromatic flavor.
  • 4 cups vegetable broth Use low-sodium broth if preferred.
  • 1 cup heavy cream Can substitute with low-fat cream or Greek yogurt.
  • 2 tablespoons butter
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Melt the butter over medium heat in a large pot.
  2. Add the chopped onion and minced garlic. Stir frequently until the onion becomes translucent, about 3-4 minutes.
  3. Add the broccoli florets to the pot and stir well with the sautéed onions and garlic.
  4. Pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until the broccoli is tender.
  5. If desired, blend the soup with an immersion blender for a creamy texture. Skip this step for a chunkier consistency.
  6. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with extra cheese, croutons, or freshly cracked black pepper as desired.

Notes

For a lighter option, consider using low-fat cream or Greek yogurt. Ensure to sauté onions and garlic until aromatic for maximum flavor, and avoid overheating the soup after adding cheese to prevent curdling. Store leftovers in an airtight container for up to three days, or freeze portions for up to three months.