Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: croutons for garnish
Instructions
- In a large pot, heat olive oil over medium heat and add the diced onion. Sauté until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the broccoli florets and vegetable broth. Bring to a boil, then reduce heat to simmer for about 10-15 minutes, or until the broccoli is tender.
- Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- Return the soup to the pot and stir in the milk and cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with croutons if desired.
Notes
For a thicker soup, use less broth or add a cornstarch mixture. You can add other vegetables like carrots or cauliflower for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian