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 it becomes 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 the heat and let it simmer for 10-15 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup until it’s smooth.
- Return the soup to medium heat and stir in the heavy cream, warming it through.
- Gradually add the shredded cheddar cheese, stirring until it melts.
- Season with salt and pepper to taste, and serve hot.
Notes
For a thicker soup, add less vegetable broth or include more cream. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg