Description
A quick, creamy, and delicious broccoli cheddar soup recipe that’s perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 pound)
- 4 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 cups shredded cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add broccoli florets and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth.
- Return the soup to the pot. Stir in milk, salt, pepper, and nutmeg. Heat gently over low heat until warmed through, but do not boil.
- Stir in the shredded cheddar cheese until melted and smooth.
- Serve hot, garnished with extra cheese or croutons if desired.
Notes
- For a richer soup, use half-and-half or heavy cream instead of milk.
- Adjust seasoning to taste.
- If you don’t have fresh broccoli, frozen broccoli florets can be used.
- For a vegetarian option, use vegetable broth and a vegetarian cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American