Description
A comforting, creamy broccoli cheddar soup that comes together quickly with pantry staples, perfect for weeknight dinners.
Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic. Sauté until the onion softens and becomes translucent, about 4–5 minutes.
- Add the broccoli florets and pour in the vegetable broth. Bring the mixture to a boil.
- Lower the heat and let the soup simmer until the broccoli is tender, about 8–10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Reduce the heat to low and stir in the shredded cheddar and milk. Heat gently until the cheese melts.
- Season with salt and pepper to taste. Serve hot.
Notes
For a dairy-free version, use coconut milk and dairy-free cheese. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American