Creamy Broccoli and Cheddar Soup Recipe
Ingredients
- 2 tbsps extra-virgin olive oil
- 1 large onion, chopped
- 3-4 garlic cloves, chopped
- ½ tsp red pepper flakes (optional)
- 2 small yellow potatoes (such as Yukon Gold), peeled and finely chopped
- 3 ½ cups vegetable broth (or use a bouillon base, or water)
- 1 bunch broccoli (about 1 ¼ lbs), chopped into ½-inch pieces
- 2 cups shredded cheddar cheese (about 1/2 pound), plus more for serving
- ½ cup heavy cream
- Salt and pepper
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook, stirring until softened, about 7 minutes. Add the garlic and red pepper flakes, if using, and stir for one minute longer.
- Add the potatoes and broth or water and bring to a boil; lower the heat and simmer for 10-15 minutes. Add the broccoli, cover and cook until tender, about 10 minutes.
- Remove the pot from the heat. Using an immersion blender (or a regular blender working in batches), puree the soup until smooth. Be careful because it will be hot!
- Return to the pot, on low heat. Add the cheese, then stir in the cream. Season with salt and pepper, to taste.
- Divide the finished soup between your bowls. Garnish with more cheddar, a drizzle of olive oil, or a dollop of sour cream. Enjoy!