Description
A warm, creamy soup blending tender broccoli and sharp cheddar in a smooth, cheesy broth, perfect for chilly nights and quick lunches.
Ingredients
Scale
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until soft.
- Stir in the flour and cook for 1–2 minutes to make a roux.
- Slowly add the broth while stirring. Keep stirring until the mixture thickens.
- Add the broccoli to the pot. Simmer until the broccoli is tender, about 10 minutes.
- Turn the heat low. Stir in the heavy cream and then the shredded cheddar. Cook until the cheese melts.
- Taste and season with salt and pepper. Adjust as needed.
- Serve the soup hot.
Notes
Serve hot with extra cheddar on top, crusty bread, or salad. Can be made ahead and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg