Description
A cozy, creamy broccoli cheese soup that warms the heart with its rich flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional: 1 teaspoon paprika
- Optional: Croutons or toasted bread for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Toss in the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sauté for about 1 minute, stirring frequently.
- Stir in the broccoli florets and mix with the onion and garlic, then pour in the vegetable broth. Increase the heat to bring to a gentle boil.
- Simmer for roughly 15 minutes, or until the broccoli is tender.
- Remove from heat and carefully puree the soup until it reaches desired consistency.
- Return the pot to the stove and stir in the heavy cream, cooking over low heat.
- Add the shredded cheese, stirring constantly until melted. Season with salt and pepper, and stir in paprika if using.
- Serve hot, garnished with croutons or extra cheese if desired.
Notes
For a lighter version, use low-fat cheese or coconut milk. For vegan options, substitute heavy cream with cashew cream and cheese with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg