Creamy Broccoli Cheddar Soup
A comforting and flavorful soup, perfect for a weeknight meal. This creamy broccoli cheddar soup is easy to make and packed with cheesy goodness.
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 4 cups Broccoli florets
- 4 cups Vegetable broth or chicken broth for richer flavor
- 1 cup Milk or half-and-half for creamier soup
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Nutmeg optional, for extra warmth
- Fresh chives or parsley optional, for garnish, chopped
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the broccoli is tender.
- Remove from heat and carefully puree the soup using an immersion blender or by transferring in batches to a regular blender (vent the lid if using a regular blender).
- Return the soup to the pot (if using a regular blender). Stir in the milk (or half-and-half), cheddar cheese, salt, pepper, and nutmeg (if using).
- Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
- Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh chives or parsley, if desired.
- Serve hot and enjoy!
Notes
For a thicker soup, you can add a tablespoon of cornstarch mixed with a little cold water to the soup before adding the cheese. Leftovers can be stored in the refrigerator for up to 3 days.