Description
This creamy broccoli cheese soup is delicious, comforting, and perfect for a chilly day!
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup reduced-fat milk or unsweetened almond milk
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- Fresh chives or parsley for garnish (optional)
Instructions
- Wash the broccoli and chop it into bite-sized florets. Chop the onion and mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the broccoli florets to the pot and stir for a couple of minutes, allowing them to absorb the flavors.
- Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer it in batches to a standard blender.
- After blending, return the soup to low heat. Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the mixture is creamy.
- Season with salt, black pepper, and paprika (if using) to taste. Adjust the seasoning according to your preference.
- Ladle the soup into bowls and garnish with fresh chives or parsley, if desired.
Notes
- For a thicker soup, reduce the amount of broth used.
- You can substitute the cheddar cheese with other types of cheese if preferred.
- Store leftovers in the refrigerator for up to 3 days, reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg