Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 300 g)
- 3 cups vegetable or chicken broth (720 ml)
- 1 cup heavy cream (240 ml)
- 2 cups shredded cheddar cheese (200 g)
- Salt and pepper to taste
- 1/2 teaspoon nutmeg (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until soft.
- Add broccoli and broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10 minutes.
- Puree the soup using an immersion blender or in batches in a regular blender until smooth.
- Stir in the heavy cream, cheddar cheese, salt, pepper, and nutmeg. Cook until the cheese is melted and the soup is creamy.
- Serve warm and enjoy!
Notes
- For extra flavor, add some cooked bacon or ham.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy broccoli cheddar soup, comfort food, homemade soup