Broccoli Cheddar Soup
Creamy, cheesy, and loaded with veggies, this broccoli cheddar soup is a comforting bowl of goodness ready in just 35 minutes. Perfect for a cozy meal!
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 2½ cups vegetable broth substitute chicken broth
- 1 head broccoli chopped
- 1 medium potato diced
- 1 medium carrot grated
- 1 cup shredded cheddar cheese
- 1 teaspoon kosher salt
- ⅓ teaspoon ground black pepper adjust to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Pour in the heavy cream and vegetable broth. Bring the mixture to a gentle simmer.
- Add the chopped broccoli, potato and grated carrot to the pot. Cook for about 25-30 minutes, or until the broccoli is tender.
- Remove the pot from the heat and slowly stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra shredded cheese if desired. Enjoy your delicious broccoli cheddar soup!
Notes
- Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese.
- To keep the broccoli bright green with a slight bite, avoid overcooking.
- Add the cheese off the heat to help prevent a grainy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.