Broccoli Cheddar Soup
Warm, creamy, and simple to make, this Broccoli Cheddar Soup is perfect for a quick weeknight meal or a light lunch.
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese Use sharp cheddar for stronger flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- 1 cup milk or cream Add milk slowly to prevent curdling.
- 2 tablespoons olive oil
- Salt and pepper to taste Salt and pepper Taste and season towards the end.
- 1 cup cooked chicken or white beans (optional) For added protein.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened.
- Add the broccoli florets and broth; bring to a boil. Reduce heat and simmer until broccoli is tender, about 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk (or cream) and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste.
- If desired, add cooked chicken or white beans for extra protein. Serve hot.
Notes
Cool the soup to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.