Description
A creamy and delicious broccoli cheddar soup that is perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 large head)
- 2 medium carrots, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the broccoli florets and diced carrots to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and cayenne pepper (if using). Cook over low heat, stirring frequently, until the cheese is melted and the soup is heated through.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
Notes
- For a lighter version, substitute half of the heavy cream with milk or use a plant-based cream alternative.
- You can also add cooked chicken or turkey for extra protein.
- For added flavor, try incorporating a pinch of nutmeg or a splash of Worcestershire sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg