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Broccoli Cheddar Soup

A warm, creamy, and comforting broccoli cheddar soup that's quick to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil For sautéing
  • 1 medium onion, chopped Provides flavor
  • 2 cloves garlic, minced Fresh adds depth
  • 4 cups broccoli florets Fresh or frozen
  • 4 cups vegetable or chicken broth Choose according to preference
  • 1 cup heavy cream For richness
  • 2 cups shredded cheddar cheese Use freshly grated for best results
  • to taste Salt and pepper Adjust for seasoning
  • 1 cup cooked bacon, chopped Optional for extra flavor

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until they are soft and translucent, about 3-5 minutes.
  2. Stir in the broccoli florets and pour in the broth. Bring to a boil, then reduce the heat and simmer until the broccoli is fork-tender, about 10-15 minutes.
  3. If you prefer a smooth soup, use an immersion blender to puree the mixture until silky. Alternatively, for a chunkier texture, you can leave it as is.
  4. Pour in the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and everything is well combined.
  5. If desired, add the chopped bacon for an extra layer of flavor. Season with salt and pepper to taste.
  6. Serve warm, and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. This soup also freezes well for up to 2-3 months. For variety, consider adding red pepper flakes for heat or fresh herbs for flavor.