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Broccoli Cheddar Soup

A warm and comforting bowl of creamy broccoli cheddar soup, perfect for chilly evenings and packed with nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets Fresh or frozen, thawed and drained.
  • 1 cup shredded cheddar cheese Feel free to substitute with Gouda or sharp white cheddar.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Can substitute with chicken broth.
  • 1 cup heavy cream Can substitute with coconut cream for a vegan option.
  • 2 tablespoons flour Use gluten-free flour for a gluten-free option.
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon nutmeg

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions and minced garlic. Sauté until soft and fragrant, about 3-5 minutes.
  3. Sprinkle in the flour and stir for 1-2 minutes until well incorporated.
  4. Gradually pour in the vegetable broth, whisking constantly to avoid lumps.
  5. Add the broccoli florets, paprika, nutmeg, salt, and pepper. Let it simmer for 15-20 minutes until the broccoli is tender.
  6. Use an immersion blender to puree the soup to your desired level of creaminess—smooth or with some chunks for texture.
  7. Stir in the heavy cream and shredded cheddar cheese, mixing until melted and smooth.
  8. Serve hot and enjoy!

Notes

For extra flavor, consider adding a splash of lemon juice right before serving. Pair with crusty bread or a fresh salad. Store leftovers in an airtight container for up to three days.