Ingredients:
- 1 large head of broccoli, chopped into florets
- 1 small onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken broth or vegetable broth
- 2 cups of shredded cheddar cheese
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions:
- Melt the butter in a large pot over medium heat. Sauté the onion and garlic until the onion is translucent, about 5 minutes.
- Add the broccoli and broth to the pot, bringing it to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the broccoli is tender.
- Using an immersion blender or a traditional blender, puree the soup until smooth.
- Stir in the heavy cream and cheddar cheese until the cheese is melted.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with additional cheddar cheese if desired.
FAQS:
- Q1: Can I use frozen broccoli instead of fresh?
- A1: Yes, frozen broccoli can be used as a convenient alternative. Ensure it’s thawed before adding it to the pot.
- Q2: Can I substitute milk for heavy cream?
- A2: While it may alter the richness, you can use milk as a lighter option.
- Q3: How long can I store leftovers?
- A3: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer shelf life.
Conclusion:
In conclusion, our Creamy Broccoli Cheddar Soup is a heartwarming bowl of goodness that brings comfort to any mealtime. Whether enjoyed on a chilly day or as a quick weeknight dinner, this recipe delivers a perfect balance of flavors and nourishment. Warm up to the joy of homemade soup with this simple yet satisfying dish.