Broccoli Cheddar Soup
This creamy broccoli cheddar soup is rich, comforting, and made with simple pantry ingredients. Tender broccoli, soft potatoes, and sharp cheddar come together in a smooth, cozy bowl that works just as well for weeknight dinners as it does for casual entertaining.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups
- Wooden spoon or spatula
Ingredients
- 1 head broccoli chopped into small florets
- 1 medium potato peeled and diced
- 1 carrot grated
- 2 tablespoons butter
- 2 cloves garlic minced
- 2½ cups vegetable broth
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Add the broccoli, diced potato, and grated carrot to the pot. Mix well.
- Simmer uncovered for 20 to 25 minutes, or until the broccoli and potatoes are very tender.
- Reduce the heat to low. Add the shredded cheddar cheese gradually, stirring until fully melted and smooth. Season with salt and black pepper to taste. Serve hot.
Notes
- Cut the broccoli into small pieces so it cooks evenly and blends easily into the soup.
- Keep the heat low when adding cheese to prevent it from separating.
- For a smoother texture, lightly mash the vegetables in the pot or use an immersion blender briefly.
- This soup thickens as it sits, so add a splash of broth when reheating if needed.
