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Broccoli Cheddar Soup

A warm, creamy broccoli cheddar soup that comes together quickly with fresh broccoli and sharp cheddar, perfect for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups fresh broccoli florets
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste

Equipment

  • Large pot
  • Blender or immersion blender
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Melt the butter in a large pot over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 4-5 minutes.
  2. Add the broccoli florets and cook, stirring, for about 3-4 minutes to enhance flavor and maintain bright green color.
  3. Pour in the vegetable or chicken broth and bring the mixture to a boil over high heat.
  4. Reduce heat to low and simmer until the broccoli is tender, about 10 minutes.
  5. Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a blender and blend until smooth.
  6. Return the pureed soup to low heat and stir in the heavy cream until fully incorporated and warmed through.
  7. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth.
  8. Season with salt and pepper to taste, then ladle the soup into bowls and serve hot with crusty bread.

Notes

For extra creaminess, blend a portion of the broccoli before adding the cheese.