Broccoli Cheese Soup
This soup is a creamy, cheesy delight made with fresh broccoli, cheddar cheese, and simple ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups chopped broccoli florets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute, or until fragrant.
- Pour in vegetable broth and add chopped broccoli florets. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until broccoli is tender.
- While the broccoli is simmering, heat the milk in a separate saucepan over low heat. Do not boil.
- When the broccoli is tender, use an immersion blender or carefully transfer the soup in batches to a regular blender to puree until smooth.
- Return the pureed soup to the pot and stir in the warm milk.
- Gradually add the shredded cheddar cheese, stirring until it is melted and the soup is creamy.
- Taste and adjust seasonings, if necessary.
- Serve warm with crusty bread or crackers.
Notes
- If you don’t have an immersion blender, you can use a regular blender. Be sure to let the soup cool slightly before blending, and vent the blender lid to release steam.
- If you prefer a chunkier soup, you can mash some of the broccoli with a fork instead of pureeing all of it.
- For a richer soup, you can use heavy cream instead of milk.