Warm up your kitchen and tantalize your taste buds with a bowl of Homemade Creamy Cheesy Broccoli Soup! This delightful American classic is not only rich and velvety but also packed with nutritious broccoli and gooey cheddar cheese that will have you coming back for seconds. Perfect for chilly evenings or as a comforting lunch, this soup is a breeze to whip up in just 45 minutes. Get ready to impress your family and friends with a dish that’s as easy to make as it is delicious—your taste buds will thank you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 2 cups of broccoli florets, 1 cup of shredded cheddar cheese, 1 medium onion (chopped), 2 cloves of garlic (minced), 4 cups of vegetable broth, 1 cup of heavy cream, salt, pepper, and 2 tablespoons of olive oil.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
- Next, add the broccoli florets to the pot and stir to combine with the onion and garlic mixture. Cook for about 3-4 minutes, allowing the broccoli to soften slightly.
- Pour in the 4 cups of vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.
- After the broccoli is tender, remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
- Return the pot to low heat and stir in 1 cup of heavy cream. Mix well to combine and allow the soup to heat through for about 5 minutes.
- Gradually add the 1 cup of shredded cheddar cheese to the pot, stirring continuously until the cheese is fully melted and incorporated into the soup.
- Season the soup with salt and pepper to taste, adjusting the flavors as desired. If the soup is too thick, you can add a little more vegetable broth or water to reach your preferred consistency.
- Once everything is well combined and heated through, remove the soup from heat. Serve hot, garnished with additional cheddar cheese or a sprinkle of black pepper if desired.
Tips
- Prep Ahead: To save time, chop your onions and garlic in advance, and store them in the fridge. This way, you can jump straight into cooking when you’re ready!
- Choose Fresh Broccoli: Opt for fresh broccoli florets for the best flavor and texture. If you can, select vibrant green florets with firm stems.
- Adjust the Consistency: If you prefer a creamier soup, blend it thoroughly. For a chunkier texture, blend only half of the soup and leave the rest as is.
- Cheese Variations: While cheddar cheese is a classic choice, feel free to experiment with other cheeses like Gruyère or Monterey Jack for a unique twist.
- Season to Taste: Always taste your soup before serving. Adjust the salt and pepper to your liking, and consider adding a pinch of nutmeg for an extra layer of flavor.
- Garnish for Flair: Serve your soup with a sprinkle of extra cheddar cheese or a drizzle of olive oil on top for an appealing presentation.
- Storage Tips: This soup can be stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of vegetable broth if it thickens too much.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 12g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 80mg
