Broccoli and cheese soup is a creamy and flavorful dish that combines tender broccoli florets with a rich cheese base, creating a comforting and delicious soup perfect for chilly days.
- 4 cups (about 600 grams) of broccoli florets
- 1 tablespoon of butter or olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 3 cups (720 ml) of vegetable or chicken broth
- 1 cup (240 ml) of milk or heavy cream
- 2 cups (200 grams) of shredded cheddar cheese (or any other cheese of your choice)
- Salt and pepper, to taste
Optional toppings:
- Crumbled cooked bacon
- Chopped green onions
- Additional shredded cheese
- Croutons
- In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant.
- Add the broccoli florets to the pot and sauté for a few minutes, stirring occasionally, until the broccoli begins to soften slightly.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 10-15 minutes, or until the broccoli is tender.
- Using an immersion blender or a regular blender, carefully blend the soup until you achieve your desired consistency. If using a regular blender, work in batches and be cautious of the hot liquid.
- Return the blended soup to the pot and place it over low heat. Stir in the milk or heavy cream, followed by the shredded cheddar cheese. Continue stirring until the cheese has melted and the soup is smooth and creamy.
- Season the soup with salt and pepper to taste. Adjust the seasonings as needed.
- Serve the broccoli and cheese soup hot. If desired, top each bowl with crumbled cooked bacon, chopped green onions, additional shredded cheese, or croutons.
