Creamy Cheddar and Broccoli Soup
A comforting and creamy soup that combines rich flavors of melted cheddar and fresh broccoli, perfect for chilly days.
Ingredients
Soup Base
- 1 tablespoon butter For sautéing
- 3 cloves garlic, minced Adds aromatic flavor
- 1/2 cup onion, chopped Adds sweetness
- 3 cups broccoli florets Fresh or frozen work
- 3 1/2 cups chicken broth Can substitute with vegetable broth for vegetarian version
- 1 cup heavy cream For creamy texture
- 1/2 teaspoon garlic powder Enhances flavor
- Salt and pepper, to taste To season
Cheese Component
- 3 cups shredded cheddar cheese Can mix sharp and mild for more flavor
- 1/2 teaspoon xanthan gum Optional for thickening
Instructions
Preparation
- Heat a large pot over medium-high heat and melt the butter.
- Add the chopped onion and minced garlic. Sauté until fragrant.
Cooking
- Add broccoli florets, chicken broth, and heavy cream to the pot.
- Sprinkle in garlic powder, salt, and pepper. Bring to a gentle boil.
- Reduce heat to medium and simmer uncovered for about 10 minutes.
- When broccoli is tender, remove from heat and slowly stir in cheddar cheese one cup at a time, ensuring it melts smoothly.
- If desired, add xanthan gum for an even creamier texture.
- Serve the soup hot, garnished with extra shredded cheese if preferred.
Notes
Consider adding a pinch of nutmeg or paprika for enhanced flavor. For a chunkier texture, blend only half the soup.