A warm and comforting soup perfect for chilly evenings, combining fresh broccoli, sharp cheddar cheese, and heavy cream for a velvety texture.
Ingredients
Scale:
4 tablespoons Butter
1 medium Onion, chopped
3 cloves Garlic, minced
4 cups Broccoli florets
4 cups Vegetable broth
1 cup Heavy cream
2 cups Sharp cheddar cheese, grated
Salt to taste
Pepper to taste
Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Stir in the broccoli florets and cook for 4-5 minutes, allowing them to soften slightly.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes, until the broccoli is tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer to a countertop blender—just be sure to let it cool for a few minutes before blending.
Return the blended soup to the pot and stir in the heavy cream. Heat over low until warmed through.
Add the grated cheddar cheese and stir until melted and well combined. Season with salt and pepper to taste.
Serve hot, garnished with additional cheddar cheese if desired.
