Description
A rich and creamy Broccoli Cheddar Soup that’s perfect for chilly evenings and family 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 butter in a large pot over medium heat. Add chopped onions and garlic. Sauté for about 3-4 minutes until fragrant and the onions are translucent.
- Incorporate the broccoli florets into the pot, continuing to sauté for an additional 3-4 minutes.
- Sprinkle the flour over the vegetables and stir to coat evenly; cook for about one minute.
- Gradually pour in the vegetable broth while stirring continuously to avoid lumps, then bring to a gentle simmer.
- Cook until the broccoli is tender—about 10-15 minutes.
- Reduce the heat and stir in the heavy cream and grated cheddar cheese until melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
This soup stores well in the fridge for 3-4 days. For an alternative, try making it in an air fryer!
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg