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Broccoli Cheddar Soup

A warm and comforting broccoli cheddar soup that combines fresh vegetables and rich cheddar cheese into a luscious bowl of goodness. Perfect for cozy evenings!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups broccoli florets Choose bright green, firm florets
  • 1 cup shredded carrots
Liquids
  • 4 cups vegetable broth Substitute with chicken broth if desired
  • 1 cup milk or cream Your choice!
Cheese
  • 2 cups shredded cheddar cheese Different cheeses like pepper jack can be used for a twist
Others
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until they soften and fill the kitchen with their aroma.
  3. Stir in the broccoli florets and shredded carrots, letting them cook together for a few minutes.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil.
  5. Reduce the heat and let it simmer until the broccoli is tender—about 10 minutes.
  6. Use an immersion blender to blend the soup until it reaches your desired consistency.
  7. Stir in the milk (or cream) and shredded cheddar cheese, mixing until smooth and melty.
  8. Adjust the seasoning with salt and pepper to taste.
  9. Serve warm and enjoy!

Notes

Serve with crusty bread, extra cheddar, or croutons. For leftovers, store in airtight containers; keeps in the fridge for 3-4 days. When reheating, do it gently.