Cheddar broccoli soup

Here’s a creamy and delicious recipe for Cheddar Broccoli Soup that’s perfect for a cozy meal!

Cheddar Broccoli Soup

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or milk for a lighter version)
• 2 cups shredded cheddar cheese (sharp or mild, to taste)
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup all-purpose flour (optional, for thickening)
• 2 tbsp olive oil or butter
• Salt and pepper to taste
• Optional toppings: extra cheese, croutons, or chopped green onions

Instructions:

1. Sauté the Aromatics:
   • In a large pot, heat olive oil or butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
2. Cook the Broccoli:
   • Add the broccoli florets to the pot, then pour in the broth. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the broccoli is tender.
3. Blend the Soup:
   • If you prefer a smooth soup, use an immersion blender to puree the mixture until smooth. For a chunkier texture, you can blend only half or use a potato masher.
4. Add Cream and Cheese:
   • Stir in the heavy cream (or milk) and bring the soup back to a gentle simmer. Gradually add the shredded cheddar cheese and Parmesan, stirring until melted and smooth. If you’d like a thicker soup, you can mix flour with a little water to create a slurry and add it to the soup, cooking until thickened.
5. Season:
   • Taste the soup and adjust seasoning with salt and pepper as needed.
6. Serve:
   • Ladle the soup into bowls and top with additional cheese, croutons, or chopped green onions if desired.

Tips:

• You can add cooked bacon or ham for extra flavor.
• This soup can be stored in the fridge for up to a week and reheats well.

Enjoy your comforting cheddar broccoli soup