Broccoli Soup Recipe
This creamy broccoli soup is a comforting blend of fresh broccoli, tender potatoes, savory broth, and melty cheddar cheese. Finished with a splash of cream and optional nutmeg, it’s the perfect easy weeknight meal or cozy lunch. Naturally vegetarian if made with veggie broth.
Equipment
- Large soup pot
- Immersion blender (or countertop blender)
- Chef's knife
- Cutting board
- Ladle
- Wooden spoon
Ingredients
- 2 heads fresh broccoli chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 large potato peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: A pinch of nutmeg
Instructions
- Wash and chop broccoli into florets. Dice onion and potato. Mince garlic.
- Heat olive oil in a large pot. Sauté diced onion until translucent. Add garlic and cook 1 minute more.
- Stir in broccoli and potato. Cook for 2-3 minutes until broccoli turns bright green.
- Pour in the broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until vegetables are tender.
- Use an immersion blender (or transfer to blender in batches) to blend until smooth.
- Return soup to pot (if needed). Stir in heavy cream and shredded cheddar. Simmer until cheese is melted and soup is creamy. Season with salt, pepper, and optional nutmeg.
- Let rest 5 minutes before serving. Garnish with a drizzle of cream, sesame seeds, or more cheese if desired.
Notes
Nutritional Info (approx. per serving):
- Calories: 350
- Protein: 10g
- Fat: 25g
- Carbs: 20g
- Fiber: 4g
- Sugar: 4g
- Sodium: 580mg
