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Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup: Quick, Cozy Comfort in a Bowl

This Creamy Broccoli Cheddar Soup delivers a rich, velvety texture and healthy veggies for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Vegetable oil can be used as a substitute.
  • 1 medium Onion Yellow or white onions are preferred.
  • 2 cloves Garlic Fresh is best, garlic powder can work in a pinch.
For the Main Ingredients
  • 4 cups Broccoli Florets Use fresh for optimal taste.
  • 4 cups Vegetable Broth Chicken broth can be used for non-vegetarians.
For Creaminess and Flavor
  • 1 cup Heavy Cream Half-and-half or coconut milk can be used for lighter or dairy-free versions.
  • 2 cups Shredded Cheddar Cheese Sharp cheddar is ideal.
Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing for about 3-4 minutes until translucent and fragrant.
  2. Stir in the fresh broccoli florets and pour in the vegetable broth, bringing to a boil. Reduce heat and simmer for about 10 minutes until broccoli is tender.
  3. Blend the soup until creamy and smooth. Use an immersion blender or transfer batches to a regular blender.
  4. Return the blended soup to the pot over low heat, stir in 1 cup of heavy cream, and add shredded cheddar cheese until it melts completely.
  5. Season with salt and pepper. Ladle into bowls and optionally sprinkle extra cheese or fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 10gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 1.5mg

Notes

For best results, freshly shred your cheddar cheese and allow the soup to cool slightly before blending if using a regular blender. Store leftovers in an airtight container for up to 3 days.

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