Cream of Broccoli and Cheddar Soup
- Active Time 20m
- Total Time 40m
4 to 6 servings
This creamy soup makes for a quick and delicious meatless dinner or lunch (use vegetable broth for a vegetarian version). Substitute cauliflower for the broccoli, leeks for the onion and use white cheddar for an elegant variation.
- 3 1/2 cups (28 ounces) low-sodium chicken or vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 large or 2 small heads of broccoli (about 1 pound) stems peeled and chopped, florets separated
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and freshly ground pepper, to taste
In a medium saucepan over medium-high heat, add broth, onion and garlic. Bring to a simmer, then add broccoli. Bring back to a simmer, cover and simmer until tender, about 8 minutes.
Puree the soup with an immersion blender until smooth (or -- carefully! -- in batches in a blender). Stir in the cream and heat through. Whisk in the cheese over medium heat until melted. Season with salt and pepper and serve warm.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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