Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add broccoli florets and vegetable broth; bring to a gentle boil and cook until broccoli is tender (about 8-10 minutes).
- Use an immersion blender to purée the soup until smooth, leaving some chunky bits for texture.
- Gradually stir in heavy cream and cheddar cheese until melted and well combined.
- Season with salt and pepper; simmer for an additional 5 minutes.
- Serve hot, garnished with extra cheese if desired.
Notes
- For added flavor, try mixing different cheeses or incorporating spices like cayenne pepper for a kick.
- For an ultra-creamy texture, blend half the soup before mixing it back in.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 75mg