Broccoli Cheddar Soup
Creamy soup built on broccoli, cheddar cheese, and vegetable broth with swappable vegetables and aromatics. Simmered and blended to a smooth, warm base that accommodates endless vegetable variations.
Ingredients
Method
Cut broccoli into 1-inch florets. Dice onion and celery. Mince garlic. If using a swappable vegetable (carrot, yellow squash, parsnip), dice it into 0.5-inch pieces.
Melt butter in a large pot over medium heat. Add diced onion, celery, and garlic; sauté until softened, about 5 minutes.
Add broccoli florets (and any optional swappable vegetable) to the pot. Pour in vegetable broth. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 12–15 minutes, until broccoli is very tender.
Remove from heat. Using an immersion blender, blend soup until smooth, about 1–2 minutes. Alternatively, carefully transfer soup in batches to a food processor and blend; return to pot.
Stir in shredded cheddar cheese until fully melted and smooth. Pour in heavy cream and stir to combine. Taste and adjust seasoning with salt and black pepper.
Return to low heat and simmer gently for 2–3 minutes without boiling. Ladle into bowls and garnish with chopped green onion or parsley if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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