Easy Broccoli Cheddar Soup Recipe
Creamy, cheesy, and packed with tender broccoli, this easy Broccoli Cheddar Soup is pure comfort in a bowl, ready in under 30 minutes!
Equipment
- Large pot (6-quart capacity)
- Cutting board
- Sharp knife
- Box grater or food processor
- Wooden spoon or regular spoon
- Immersion blender (optional)
- Regular blender (optional, for blending batches)
Ingredients
- 2 tablespoons butter
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound fresh broccoli florets
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 cups sharp cheddar cheese fresh shredded
- Salt and black pepper to taste
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 bay leaf
Instructions
- Melt butter in large pot over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add broccoli florets and stir to coat with butter mixture. Cook for 2 minutes.
- Pour in broth and bay leaf. Bring to simmer, cover, and cook for 12-15 minutes until broccoli is tender.
- Add heavy cream and stir well. Reduce heat to low.
- Add shredded cheese in batches, stirring constantly until each batch melts completely before adding more.
- Season with salt, pepper, paprika, and cayenne. Stir well and taste. Adjust seasonings as needed.
- Simmer for 2-3 minutes more. Remove bay leaf before serving.
Serving Suggestion:
- Top with crispy bacon bits, fresh chives, crusty bread cubes, or extra cheddar.
Storage:
- Refrigerate up to 4 days. Freeze up to 3 months.