Ingredients
Scale
- Broccoli florets, fresh or frozen 4 cups
- Chicken broth 4 cups
- Heavy cream 1 cup
- Cheddar cheese, shredded 2 cups
- Butter 2 tablespoons
- Onion, chopped 1/2 cup
- Garlic, minced 2 cloves
- Salt and pepper to taste
Instructions
- Step 1: Melt butter in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 2: Pour in the chicken broth and bring to a simmer. Add the broccoli florets and cook until tender, about 10-15 minutes.
- Step 3: Use an immersion blender to partially blend the soup until desired consistency is reached. Alternatively, carefully transfer portions of the soup to a regular blender and blend, then return to the pot.
- Step 4: Reduce heat to low. Stir in the heavy cream and cheddar cheese until the cheese is melted and the soup is smooth.
- Step 5: Season with salt and pepper to taste. Simmer for a few more minutes to allow flavors to meld. Serve hot.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching and cheese separation.
- Garnish with crispy bacon bits or a dollop of sour cream for an extra layer of flavor and texture.
- Don't boil after adding the cheese and cream; low and slow melting ensures a velvety smooth soup!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American