Description
A rich and creamy soup loaded with fresh broccoli and sharp cheddar cheese, perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. 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 heat and let simmer for about 15 minutes, or until the vegetables are tender.
- Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes (if using). Cook over low heat, stirring frequently, until the cheese is melted and the soup is heated through, about 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheese.
- Add cooked, crumbled bacon or diced ham for extra flavor and protein.
- Prep Time: 10 minutes
- Cook Time: 25 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: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg