Easy Creamy Broccoli Cheddar Soup
Easy creamy broccoli cheddar soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. It's gluten-free, and ready in just 20 minutes.
Servings 6
Calories 286kcal
Ingredients
- 2 tablespoons of butter
- 1/2 cup of onion chopped
- 2 cloves of garlic minced
- 3 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of milk
- 4 cups of broccoli cut into bite-size florets
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 teaspoon of nutmeg
- 8 ounces of aged sharp cheddar cheese grated
Instructions
- Heat butter in a 3-quart heavy bottom pot. Add onions and garlic and saute about 5 minutes. Then add you chicken broth and stir.
- Next add broccoli, cream, milk, salt, pepper, and nutmeg. Bring up to a boil and then simmer for about five minutes until the broccoli is tender.
- Finally, stir in your cheese until it melts.
- Serve warm garnished with some extra cheese.
Notes
- I recommend aged cheddar cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn't melt quite as well.
- I love the delicate flavor of this soup. There are a few add-ins you could go with. Cinnamon would be very nice with this soup. If you like some spiciness, a pinch of cayenne pepper will do the trick. Or you could add chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes (if you're not low carb). It's up to you.
- Have a cup on its own or pair it with this these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks.
- To save leftover soup, let it cool and store it in an airtight jar. It will keep for three days in the fridge.
Nutrition
Serving: 1cup | Calories: 286kcal | Carbohydrates: 8.9g
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