Description
A creamy and comforting broccoli cheese soup that’s perfect for chilly weather, quick to make, and loved by even the pickiest eaters.
Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, chopped
- 2 cups vegetable stock
- 1 cup milk
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Add the broccoli florets and cook for a few minutes until slightly tender.
- Pour in the vegetable stock and bring to a simmer. Cook until the broccoli is tender.
- Blend part of the soup for a creamy texture, if desired.
- Reduce heat and stir in the milk and cheese gradually, making sure the soup does not boil to prevent clumping.
- Season with nutmeg, salt, and pepper. Serve warm.
Notes
For a vegan option, use plant milk and vegan cheese. Avoid using pre-shredded cheese for better meltability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg