Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 3 large potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add potatoes, broccoli, and vegetable broth. Bring to a boil, then simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper. Serve hot garnished with additional cheese and broccoli florets if desired.
Notes
- For a vegan version, substitute heavy cream with coconut milk and cheddar with vegan cheese.
- Adjust the soup’s thickness by adding more or less broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
