yield: 4 servings
prep time: 5 minutes
cook time: 20 minutes
Soup is a comfort food that we love to eat year-round, and broccoli cheese soup is one of our favorites—it’s so quick and easy to make. My husband says he likes this version just as much as the broccoli cheese soup he orders from Ruby Tuesday, a national (and even international) restaurant chain that got its start in Knoxville, near the campus of the University of Tennessee. I like to make a double batch and eat the leftovers for lunch.
• 3 tablespoons salted butter
• ½ cup chopped white onions
• 2 cloves garlic, minced
• 1 (16-ounce) bag frozen broccoli florets
• 3 cups vegetable broth
• 2 cups shredded sharp cheddar cheese, plus extra for garnish
• 1 cup heavy whipping cream
• Salt and ground black pepper
1. Melt the butter in a stockpot over medium heat. Sauté the onions and garlic in the butter until the onions are tender and translucent.
2. Add the broccoli and broth to the pot. Bring to a gentle boil over high heat, then reduce the heat to maintain a simmer and continue cooking until the broccoli is tender, stirring occasionally, about 15 minutes.
3. Turn the heat down to the lowest setting and add the cheese and cream to the pot. Stir until the cheese is melted and well combined with the rest of the soup.
4. Season to taste with salt and pepper. Serve, garnished with extra cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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