Creamy Cheddar and Broccoli Soup
A comforting and creamy soup that blends the richness of cheddar cheese with tender broccoli, perfect for chilly evenings.
Ingredients
Base Ingredients
- 1 tablespoon butter for a rich, luxurious base
- 3 cloves garlic, minced infusing a warm aroma
- 1/2 cup chopped onion adding sweetness and depth
- 3 cups broccoli florets fresh and vibrant
- 3 1/2 cups chicken broth the savory backbone of the soup
- 1 cup heavy cream for a luscious texture
- 1/2 teaspoon garlic powder enhancing the flavor profile
- to taste Salt and pepper balancing and elevating flavors
- 3 cups shredded cheddar cheese the star of the show, creamy and tangy
- 1/2 teaspoon xanthan gum (optional) for those who prefer a thicker consistency
Instructions
Cooking
- In a large pot over medium-high heat, sauté the onion and garlic with butter until fragrant.
- Add the broccoli florets, chicken broth, and heavy cream to the pot. Sprinkle in the garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium and simmer uncovered for 10 minutes.
- Once the broccoli is tender, remove from heat and gradually stir in the shredded cheese cup by cup until melted and smooth.
- If a thicker consistency is desired, mix in xanthan gum, stirring until fully incorporated.
- Serve in small bowls topped with extra shredded cheese while warm.
Notes
For best results, use fresh broccoli florets, and feel free to experiment with different cheeses. For a spicier kick, consider adding red pepper flakes. This soup can be stored in airtight containers and refrigerated for up to three days or frozen for up to three months.