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Broccoli and cheddar soup Recipe

American · Soup · 45 min total

A creamy, comforting soup with tender broccoli and sharp cheddar cheese, perfect for a cozy meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups broccoli florets and stems, chopped
• 3 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Add broccoli and broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
3. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
4. Return soup to low heat. Stir in heavy cream, then gradually add shredded cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and nutmeg if using.
5. Serve hot, garnished with extra cheese or croutons if desired.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• This soup can be stored in the refrigerator for up to 3 days.
• Reheat gently over low heat, adding a splash of broth or milk if too thick.

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