Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- Freshly chopped chives or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent (about 5 minutes). Stir in garlic and cook for another 30 seconds.
- Add broccoli and vegetable broth; bring to a boil. Reduce heat and simmer for 10-12 minutes until broccoli is tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Return soup to the pot and stir in milk, cheddar cheese, salt, pepper, and paprika. Heat on low until cheese melts.
- If desired, thicken with cornstarch slurry and simmer until thickened.
- Serve garnished with fresh chives or parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg