Broccoli Cheddar Soup
A comforting and creamy soup combining tender broccoli and sharp cheddar, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with coconut cream for dairy-free option
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Toss in the diced onion and minced garlic, sautéing until softened, about 3-5 minutes.
- Add the broccoli florets to the pot and sauté for a few more minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until the broccoli is tender.
- Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don't have one, you can carefully transfer the soup in batches to a blender.
- After blending, stir in the heavy cream, shredded cheddar cheese, salt, pepper, and paprika. Heat until the cheese melts and the soup is warmed through.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
For added flavor, try roasting the broccoli before adding it to the pot. You can also toss in chopped carrots or spinach for extra nutrition.