Description
A rich and creamy soup that’s perfect for warming up on cold days, packed with broccoli and cheddar cheese.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 cup chicken or vegetable broth
- 1 cup milk (or milk alternative)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent.
- Stir in the flour and cook for another minute.
- Gradually whisk in the broth and milk, bringing to a simmer.
- Add the broccoli florets and cook until tender, about 10-15 minutes.
- Remove from heat and blend the soup using an immersion blender or by transferring to a blender in batches.
- Stir in the cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Serve warm.
Notes
For extra creaminess, use half-and-half instead of milk. You can add other vegetables like carrots or cauliflower for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg