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Easy 30-Minute Broccoli Cheddar Soup – vegetarian recipe
Stav Kogan

Easy 30-Minute Broccoli Cheddar Soup

A velvety, cheesy broccoli cheddar soup that's ridiculously easy, comes together in under 30 minutes, and rivals your favorite restaurant version. The secret is simple, quality ingredients that melt into the most luxurious, comforting bowl you can imagine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (42 g / 1.48 oz) salted butter
  • ½ cup (75 g / 2.65 oz) chopped white onion
  • 2 cloves garlic, minced
  • 1 16-ounce / 450g (15.9 oz) bag frozen broccoli florets
  • 3 cups (720 ml) vegetable broth
  • 2 cups (225 g / 7.9 oz) shredded sharp cheddar cheese, plus extra for garnish
  • 1 cup (240 ml) heavy whipping cream
  • Salt and freshly ground black pepper, to taste
  • For a smoother, creamier soup, use an immersion blender to partially or fully blend the soup before adding the cheese and cream.
  • For a deeper flavor, add a pinch of nutmeg or a dash of Dijon mustard along with the cream and cheese. It enhances the cheesiness without being overpowering.
  • To reheat leftovers, warm the soup gently over low heat on the stovetop. Avoid boiling or microwaving on high, as this can cause the cream and cheese to separate.

Method
 

  1. Melt the butter in a stockpot or Dutch oven over medium heat.
  2. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Pour in the vegetable broth and add the frozen broccoli florets. Increase the heat to high and bring the soup to a gentle boil.
  5. Once boiling, reduce the heat to maintain a steady simmer.
  6. Cook for about 15 minutes, or until the broccoli is very tender.
  7. Reduce the heat to the lowest possible setting. This is crucial to prevent the soup from curdling. Slowly stir in the heavy cream, followed by the shredded cheddar cheese.
  8. Continue stirring gently until the cheese is completely melted and the soup is smooth and creamy.
  9. Taste the soup and season generously with salt and pepper. Ladle into bowls and serve immediately, garnished with a sprinkle of extra cheddar cheese.
  10. Shred your own cheese! Pre-shredded cheeses are often coated with anti-caking agents that can make the soup grainy. A block of sharp cheddar will melt much more smoothly.

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 18gFat: 38g

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