Go Back

Broccoli Cheddar Soup

Warm, creamy, and utterly delicious, this broccoli cheddar soup is the epitome of comfort food, perfect for busy weeknights and chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets Fresh or frozen broccoli can be used.
  • 1 cup shredded cheddar cheese Use freshly shredded cheese for best results.
  • 1 medium onion, chopped Provides flavor base.
  • 2 cloves garlic, minced Enhances flavor.
  • 4 cups vegetable broth Can substitute with chicken broth.
  • 2 cups milk Can use dairy-free alternative.
  • 2 tablespoons olive oil For sautéing aromatics.
  • Salt and pepper to taste For seasoning.
  • optional croutons for topping Garnishing option.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the minced garlic and cook for another minute.
Cooking
  1. Add the broccoli florets and vegetable broth to the pot. Bring the mixture to a boil.
  2. Reduce the heat and let it simmer until the broccoli is tender, about 10-15 minutes.
Blending
  1. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a blender.
Finishing Touches
  1. Return the pureed soup to the pot and stir in the milk and shredded cheddar cheese.
  2. Cook over low heat until the cheese is melted and the soup is heated through.
Serving
  1. Season with salt and pepper to taste. Serve warm, garnished with croutons if desired.

Notes

For more flavor, consider adding a pinch of nutmeg or Dijon mustard. Store leftovers in an airtight container for up to four days or freeze for up to three months.