Ingredients:
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 2 tablespoons olive oil
- Optional: croutons and additional cheese for topping
Directions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the broccoli florets to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the broccoli is tender.
- In a small bowl, whisk together the flour and heavy cream until smooth. Slowly add this mixture to the pot, stirring continuously.
- Cook for an additional 5 minutes until the soup thickens slightly. Remove from heat and stir in the shredded cheddar cheese until melted and well combined.
- Use an immersion blender to puree the soup to your desired consistency (smooth or chunky). Season with salt and pepper to taste.
- Serve hot, garnished with croutons and extra cheese if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal (per serving) | Servings: 6 servings
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