Cream of Broccoli and Cheddar Soup
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.