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Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

A comforting and flavorful soup perfect for a weeknight meal. This creamy broccoli cheddar soup is easy to make and packed with cheesy goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Broccoli florets
  • 4 cups Vegetable broth (or chicken broth)
  • 1 cup Milk (or half-and-half)
  • 1.5 cups Shredded sharp cheddar cheese
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
  • 0.25 teaspoon Nutmeg optional
  • 2 tablespoons Chives or parsley chopped, for garnish (optional)

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the broccoli is tender.
  4. Remove from heat and carefully puree the soup using an immersion blender or by transferring in batches to a regular blender (vent the lid if using a regular blender).
  5. Return the soup to the pot (if using a regular blender). Stir in the milk (or half-and-half), cheddar cheese, salt, pepper, and nutmeg (if using).
  6. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
  7. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh chives or parsley, if desired. Serve hot.

Notes

For a thicker soup, use less milk or half-and-half. You can also add other vegetables like carrots or potatoes. Leftovers can be stored in the refrigerator for up to 3 days.