Description
Creamy Broccoli Soup made with fresh broccoli, potatoes, cheddar cheese, and cream. A rich and comforting soup ready in just 30 minutes.
Ingredients
1 tablespoon butter or olive oil
2 garlic cloves, minced
1 medium onion, diced
4 cups low-sodium chicken broth or vegetable broth
1 1/2 cups water
1 1/2 pounds fresh broccoli florets (about 2 large heads, stems peeled and diced)
2 medium potatoes, peeled and cut into 1/2-inch cubes
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
3/4 cup heavy cream or whole milk
Instructions
1. In a large pot over medium-high heat, melt the butter or warm the olive oil. Add the diced onion and minced garlic. Cook for about 2 minutes, stirring frequently, until the onion softens.
2. Pour in the broth and water. Add the broccoli, diced potatoes, salt, and black pepper. Bring the mixture to a gentle boil.
3. Cover the pot, reduce the heat to medium, and simmer for about 20 minutes, or until the broccoli and potatoes are tender.
4. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. (If using a countertop blender, allow the soup to cool slightly and blend in batches.)
5. Stir in the cream or milk. Gradually add the shredded cheese, stirring between additions until fully melted and smooth.
6. Taste and adjust seasoning if needed. Serve warm, optionally topped with extra shredded cheese.
Notes
For a vegetarian version, use vegetable broth.
Shred cheese from a block for smoother melting.
Reheat gently over low heat to prevent separation.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American