Description
A lighter take on classic broccoli cheddar soup, packed with flavor and nutrients.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 pound)
- 4 cups low-sodium vegetable broth
- 1 cup milk (skim or 1%)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.
- Stir in the milk and heat gently over low heat. Do not boil.
- Gradually stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a thicker soup, use less broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) before adding the cheese.
- You can add a pinch of nutmeg for extra flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American