Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 1 cup heavy cream (or half-and-half)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic until fragrant.
- Add the broccoli florets and vegetable broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes until the broccoli is tender.
- Blend the mixture using an immersion blender until smooth, or blend half for a chunkier texture.
- Stir in the heavy cream and shredded cheddar cheese gradually over low heat until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with extra cheddar or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg