Warm up your soul with a bowl of creamy, dreamy One Pot Broccoli Cheddar Soup! This delightful American classic is not just a comforting dish; it's a quick and easy recipe that transforms fresh broccoli and rich cheddar into a velvety soup in just 30 minutes. Perfect for chilly evenings or a cozy family dinner, this recipe promises to be a hit with both kids and adults alike. Ready to dive into a world of cheesy goodness? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Once the garlic is aromatic, add the broccoli florets to the pot. Stir to combine and cook for about 2-3 minutes, allowing the broccoli to soften slightly.
- Pour in the vegetable broth, ensuring that the broccoli is fully submerged. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 10-15 minutes, or until the broccoli is tender and easily pierced with a fork.
- Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream and shredded cheddar cheese, mixing well until the cheese is fully melted and incorporated into the soup.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed, and if the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
- Once everything is well combined and heated through, remove the pot from the heat. Serve the broccoli cheddar soup hot, garnished with additional cheddar cheese or fresh herbs if desired.
Tips
- Prep Ahead: To save time, chop your onions and garlic in advance. You can even prep the broccoli florets a day before and store them in the fridge.
- Cheese Choices: While sharp cheddar is a classic choice, feel free to experiment with other cheeses like Gruyère or Monterey Jack for a different flavor profile.
- Texture Preference: If you enjoy a chunkier soup, blend only half of the mixture. This way, you’ll have a creamy base while still enjoying the texture of the broccoli.
- Seasoning: Don’t be shy with the salt and pepper. Taste as you go to ensure the flavors are just right. A splash of lemon juice can also brighten up the dish!
- Garnish: For an extra touch, top your soup with additional shredded cheese, croutons, or fresh herbs like parsley or chives before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 15g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
