Creamy Cheddar and Broccoli Soup
A delightful and creamy soup packed with sharp cheddar cheese and fresh broccoli, perfect for chilly evenings.
Ingredients
Base Ingredients
- 1 tablespoon butter This adds a rich flavor and gives a nice base.
- 3 cloves garlic, minced Enhances the aroma and complements the broth beautifully.
- 1/2 cup chopped onion Adds a sweetness that harmonizes with the other ingredients.
- 3 cups broccoli florets Fresh and vibrant, these florets offer both nutrition and texture.
- 3 1/2 cups chicken broth The soul of the soup, providing depth and savoriness.
- 1 cup heavy cream Makes the soup luxuriously creamy and smooth.
- 1/2 teaspoon garlic powder For an extra garlicky punch.
- Salt and pepper, to taste Essential seasonings that enhance all the flavors.
- 3 cups shredded cheddar cheese Gives the soup its signature cheesy goodness.
- 1/2 teaspoon xanthan gum (optional for thickening) For those who want a heartier soup.
Instructions
Sauté the Aromatics
- Begin by heating a large pot over medium-high heat. Add the butter and let it melt before adding the minced garlic and chopped onion. Sauté until fragrant, about 2-3 minutes.
Add Broccoli and Liquid Ingredients
- Introduce the broccoli florets to the pot. Pour in the chicken broth and heavy cream, then season with garlic powder, salt, and pepper. Bring to a gentle boil.
Simmer
- Reduce heat to medium and let the soup simmer uncovered for about 10 minutes to soften the broccoli.
Incorporate Cheese
- Remove from heat and add shredded cheddar cheese, one cup at a time, stirring continuously.
Thicken If Desired
- If preferred, stir in xanthan gum for a thicker consistency, mixing thoroughly.
Serve and Enjoy
- Ladle the creamy soup into bowls and optionally top with additional shredded cheese before serving.
Notes
Consider using freshly shredded cheese and adding other vegetables like carrots or cauliflower. A dash of cayenne pepper or red pepper flakes can spice it up, and don't forget to garnish with fresh herbs.