Description
A creamy and delicious Broccoli Cheddar Soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the broccoli is tender.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and cayenne pepper (if using). Cook, stirring frequently, until the cheese is melted and the soup is heated through, about 5 minutes.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- Serve hot, garnished with additional cheese or croutons if desired.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or unsweetened almond milk.
- You can also add cooked chicken or diced ham for extra protein.
- For a twist, try adding a pinch of nutmeg or a handful of spinach for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg