Description
A rich and creamy Broccoli Cheddar Soup that provides warmth and comfort on chilly days, blending sharp cheddar cheese with tender broccoli.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup sharp cheddar cheese, grated
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Sauté the olive oil or butter in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté for 3-4 minutes until the onions turn translucent and fragrant.
- Add the broccoli florets to the pot, sautéing for an additional 3-4 minutes.
- Sprinkle the flour over the mixture, stirring continuously for about one minute.
- Pour in the vegetable broth, stirring continuously to avoid lumps. Bring to a gentle simmer and cook for 10-15 minutes until the broccoli is tender.
- Lower the heat and stir in the heavy cream and grated cheddar cheese until melted.
- Finish with a sprinkle of salt and pepper to taste.
- Ladle the hot soup into bowls and enjoy!
Notes
You can prepare this soup in advance. Store it in the fridge for up to three days, allowing the flavors to deepen. Reheat gently on low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg