Broccoli-Cheese Soup
This creamy and delicious Broccoli-Cheese Soup is packed with flavor and the goodness of broccoli. Perfect as a comforting dish on chilly days, it serves as a satisfying meal on its own or a delightful starter.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups and spoons
- 1 immersion blender or regular blender
- 1 ladle
- 4 soup bowls
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 500g)
- 2 cups vegetable broth (480ml)
- 1 cup milk (240ml)
- 1 cup shredded cheddar cheese (about 120g)
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- ¼ teaspoon paprika optional
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the broccoli florets to the pot and pour in the vegetable broth. Bring to a simmer and cook until the broccoli is tender, about 15 minutes.
- Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly, then blend in batches until smooth.
- Return the blended soup to the pot. Stir in the milk, cheddar cheese, salt, pepper, and paprika (if using). Heat over low heat until the cheese is melted and the soup is heated through, about 5-10 minutes. Do not allow to boil.
- Taste and adjust seasoning if necessary. Serve hot in bowls.
Notes
For an extra creamy texture, you can add a little more milk or cream.
Feel free to substitute half of the cheddar cheese with another cheese of your choice (like Gruyère or Monterey Jack) for added flavor.
You can garnish with additional cheese, croutons, or chopped green onions for a decorative touch.