Description
A quick and creamy broccoli cheese soup that is comforting and nutritious, perfect for lunch or dinner.
Ingredients
Scale
- 2 cups Chopped Broccoli Florets
- 1 cup Shredded Cheddar Cheese
- 1 medium Onion, finely chopped
- 4 cups Vegetable Broth
- 1 cup Heavy Cream
Instructions
- Chop the broccoli into bite-sized florets and finely chop the onion.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes until translucent.
- Add the chopped broccoli and sauté for an additional 2-3 minutes.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes until broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Return the soup to medium heat and stir in the heavy cream, warming through.
- Gradually add the shredded cheddar cheese, stirring until melted.
- Season with salt and pepper to taste, and serve hot.
Notes
Adjust the amount of cheese for a cheesier soup. Add a pinch of cayenne for spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg