Ingredients
Scale
- 4 cups of fresh broccoli florets
- 2 cups of shredded sharp cheddar cheese
- 1 cup of heavy cream
- 4 cups of chicken broth (low sodium or homemade)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of unsalted butter
- 1/4 teaspoon of nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon of paprika (optional, for garnish)
Instructions
- Prepare Ingredients: Chop broccoli into small florets. Mince the garlic and finely dice the onion.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic. Sauté for 2-3 minutes until translucent.
- Cook Broccoli: Add the chicken broth and bring it to a simmer. Stir in the broccoli and cook for 10 minutes until tender.
- Blend Soup: Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for texture.
- Incorporate Cream and Cheese: Lower the heat to medium-low. Stir in the heavy cream and gradually add cheddar cheese, stirring until fully melted.
- Season and Serve: Add salt, pepper, and nutmeg (if desired). Garnish with paprika and extra cheese before serving.
Notes
- Texture Control: Blend only half the soup if you like a chunkier texture.
- Use Fresh Ingredients: Fresh broccoli and sharp cheddar cheese yield the best flavor.
- Enhance Flavor: Add crispy bacon bits or a dash of cayenne for a unique twist.
- Dairy-Free Option: Substitute heavy cream with coconut cream and cheddar cheese with a vegan alternative.
- Storage Tip: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10minutes
- Cook Time: 20minutes