20-Minute Broccoli Cheese Soup
A rich and creamy 20-Minute Broccoli Cheese Soup packed with fresh broccoli and melted cheese, perfect for a quick and comforting meal.
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 1 cloves garlic, minced
- 4 cup fresh broccoli florets
- 3 cup vegetable or chicken broth
- 1 cup heavy cream or whole milk
- 2 cup shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp cornstarch mixed with 2 tablespoons water (optional for thickening)
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and garlic, sautéing until soft and fragrant (about 2 minutes).
- Add the broccoli florets and broth, bringing the mixture to a simmer. Cook for 8-10 minutes, or until the broccoli is tender.
- Reduce heat to low and stir in heavy cream or milk.
- Using an immersion blender, blend the soup until smooth, or leave some chunks for texture. (Alternatively, transfer to a blender and pulse until desired consistency is reached.)
- Stir in shredded cheddar cheese, salt, pepper, and nutmeg (if using). Continue stirring until the cheese melts completely.
- If a thicker soup is desired, add the cornstarch slurry and stir for another 2 minutes until thickened.
- Remove from heat and serve warm with crusty bread or crackers.
Notes
- For extra creaminess, use half-and-half instead of milk.
- Sharp cheddar provides the best flavor, but you can also use mild cheddar, gouda, or a mix of cheeses.
- Store leftovers in an airtight container in the fridge for up to 3 days.