Description
A creamy and comforting Broccoli Cheddar Soup, perfect for chilly days and delightful gatherings.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup sharp cheddar cheese, grated
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Heat the olive oil or melt the butter in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-4 minutes until translucent.
- Add the broccoli florets, continuing to sauté for another 3-4 minutes.
- Sprinkle the all-purpose flour over the veggies, stirring to coat them evenly and cook for about one minute.
- Pour in the vegetable broth gradually while stirring continuously, then bring to a gentle simmer and cook until the broccoli is tender, about 10-15 minutes.
- Lower the heat and gently stir in the heavy cream and grated cheddar cheese until melted and creamy.
- Taste and season with salt and pepper to elevate the flavor.
- Ladle the hot soup into warm bowls and serve immediately.
Notes
This soup keeps well in the refrigerator for up to four days. Consider making it on a Sunday for meals throughout the week.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg