← Back to Vegetarian · Comfort · Broccoli Cheddar Soup
385 cal14g protein15g carbs30g fat920mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Broccoli Cheddar Soup
Cooked this? Members rate their week in about ten seconds →
Comfort40 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
+ Add to my week♥ Favorite
Ingredients
Everything here is checked because you'll need it — uncheck anything you already have.
yellow oniondiced1 large
garlicminced3 cloves
broccolicut into florets, stems peeled and diced1.5 lb
vegetable broth4 cups
heavy cream1 cup
sharp cheddar cheeseshredded8 oz
butter2 tbsp
salt1 tsp
black pepper0.5 tsp
ground nutmeg1 pinch
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Melt butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 10–12 minutes until deeply golden and sweet.
2Stir in the minced garlic and cook for 1 minute until fragrant.
3Add the broccoli florets and stems, then pour in the vegetable broth. Bring to a simmer and cook for 12–15 minutes until the broccoli is very tender.
4Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer half the soup to a blender, puree, and return to the pot.)
5Reduce heat to low. Stir in the heavy cream and then add the shredded cheddar cheese in handfuls, stirring until fully melted and smooth.
6Season with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed. Serve hot.