Welcome to a bowl of pure comfort! If you're craving a hearty yet healthy dish that warms you from the inside out, our Creamy Broccoli Vegetable and Cheese Soup is just what you need. This delightful American classic combines fresh broccoli florets with rich cheddar cheese, creating a luscious, creamy texture that will have your taste buds singing. Perfect for chilly evenings or as a nutritious lunch option, this soup is not only quick to prepare—ready in just 30 minutes—but also a fantastic way to sneak in some veggies. Get ready to impress your family and friends with this simple yet satisfying recipe that’s bound to become a favorite in your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by preparing all your ingredients. Rinse the broccoli florets under cold water and chop them into smaller pieces if needed. Peel and chop the onion into small pieces.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent and fragrant.
- Add the broccoli florets to the pot and stir them together with the onions. Cook for an additional 2-3 minutes, allowing the broccoli to soften slightly.
- Pour in 2 cups of vegetable broth, ensuring that the broccoli and onions are fully submerged. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10 minutes, or until the broccoli is tender.
- After the broccoli is cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it.
- Return the pot to low heat and stir in 1 cup of milk. Mix well to combine, allowing the soup to warm up without boiling.
- Gradually add 1 cup of shredded cheddar cheese to the pot, stirring continuously until the cheese has melted and the soup is creamy. If the soup is too thick, feel free to add more vegetable broth or milk to reach your desired consistency.
- Season the soup with salt and pepper to taste. Stir well to incorporate the seasoning evenly.
- Once everything is heated through and well combined, remove the soup from the heat. Serve hot, garnished with additional cheese or a sprinkle of black pepper if desired.
Tips
- Prep Ahead: To save time, chop your vegetables in advance and store them in the refrigerator. This way, you can whip up the soup even faster when you're ready to cook!
- Customize Your Cheese: While cheddar is a classic choice, feel free to experiment with different cheeses like Gruyère or Monterey Jack for a unique flavor twist.
- Blend to Your Liking: If you prefer a chunkier soup, blend only half of the mixture. This will give you a delightful combination of creamy and textured bites.
- Add Extra Veggies: Boost the nutrition by adding other vegetables such as carrots or spinach. Just toss them in when you add the broccoli for a colorful and nutritious soup.
- Season to Taste: Always taste your soup before serving! Adjust the salt and pepper according to your preference, and consider adding a pinch of nutmeg for a warm, aromatic finish.
- Garnish for Presentation: Elevate your soup’s appearance by garnishing it with a sprinkle of additional cheese, croutons, or a drizzle of olive oil right before serving.
- Storage Tips: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 12g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 35mg
