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Creamy Broccoli Cheddar Soup with Frozen Broccoli
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Immersion Blender
  • Wooden Spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups frozen broccoli florets
  • 3 cups low-sodium vegetable broth
  • 1 cup low-fat milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the frozen broccoli florets and vegetable broth. Bring the mixture to a simmer and cook for 10 minutes until the broccoli is tender.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
  • Return the pot to low heat. Stir in the low-fat milk, salt, and black pepper.
  • Gradually add the shredded cheddar cheese, stirring until it melts completely and the soup thickens slightly. Serve right away.

Notes

Blend the soup while it is still hot for the creamiest result, and add the cheese off direct high heat so it melts evenly without separating. Leftovers store in the fridge for up to three days. Reheat gently on the stove with a splash of milk if the soup thickens too much.
Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Wooden Spoon