Broccoli Cheddar Soup
A rich and creamy Broccoli Cheddar Soup that perfectly combines fresh broccoli and sharp cheddar cheese, making for a comforting and nostalgic dish.
Ingredients
Vegetables and Base
- 2 cups broccoli florets Fresh is preferred, but frozen works too.
- 1 cup onion, chopped
- 2 cloves garlic, minced
Liquids
- 3 cups vegetable broth
- 1 cup heavy cream For vegan, substitute with coconut milk.
Cheese
- 1 cup cheddar cheese, grated Use sharp cheddar for better flavor.
Thickener and Seasonings
- 2 tablespoons butter
- 1 tablespoon flour Can substitute with cornstarch for thickening.
- to taste salt
- to taste pepper
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add onions and garlic, and sauté until softened.
- Stir in flour and cook for 1 minute.
Cooking
- Gradually add vegetable broth while whisking to avoid lumps.
- Add broccoli and simmer until tender, about 10-15 minutes.
- Stir in heavy cream and cheese until melted and combined.
- Season with salt and pepper.
- Blend until smooth if desired, and serve hot.
Notes
Pair with crusty bread and garnish with extra cheddar or herbs for added flavor. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. For best texture after freezing, add dairy back after reheating.