The Best Broccoli Cheese Soup

 The Best Broccoli Cheese Soup

A creamy, cheesy, and comforting soup loaded with fresh broccoli and sharp cheddar cheese. Perfect for cozy dinners or as a hearty appetizer.

Ingredients:

4 cups fresh broccoli florets (about 2 medium heads)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

4 cups low-sodium vegetable broth

1 cup whole milk (or dairy-free milk of choice)

1 cup heavy cream (or coconut cream for dairy-free)

2 cups sharp cheddar cheese, shredded (plus extra for garnish)

2 tablespoons all-purpose flour (or gluten-free flour)

1/4 teaspoon ground nutmeg

Salt and pepper to taste

Optional toppings: croutons, extra cheese, or chopped chives

Directions:

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another minute.

Add the broccoli florets to the pot and cook for 2-3 minutes. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10-12 minutes, or until the broccoli is tender.

In a small bowl, whisk together the milk and flour until smooth. Slowly add this mixture to the pot while stirring continuously. Cook for 2-3 minutes until the soup begins to thicken.

Lower the heat and stir in the heavy cream. Gradually add the shredded cheddar cheese, one handful at a time, stirring until fully melted and the soup is creamy.

Use an immersion blender to blend the soup to your desired consistency, or transfer half the soup to a blender and blend until smooth before returning it to the pot.

Add ground nutmeg, salt, and pepper to taste. Cook for another 2-3 minutes on low heat.

Serve hot, garnished with extra cheese, croutons, or chopped chives if desired.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 310 kcal | Servings: 4 servings