Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- 1 teaspoon paprika (optional, for a little extra warmth)
If you’re out of heavy cream, you can substitute with half-and-half or even milk for a lighter version. And if cheddar isn’t your thing, a cheese blend can add a fun twist!
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Add the broccoli florets and pour in the chicken or vegetable broth. Bring to a boil, then reduce to a simmer. Let it cook until the broccoli is tender, about 10 minutes.
- Using an immersion blender, gently blend the soup until smooth. If you prefer your soup with some texture, leave a few chunks of broccoli.
- Stir in the heavy cream, then slowly add the shredded cheddar cheese, stirring constantly until melted and the soup is creamy.
- Season with salt, pepper, and paprika to taste. Let the soup simmer for another 5 minutes to meld the flavors.
Remember, the key is to taste as you go. My dad always said, “The best kitchen tool is your taste buds.” And I stand by that.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Easy Broccoli Cheese Soup, recipe, cooking, food
