Ingredients
✓ 3 tablespoons butter
✓ 1 small onion, chopped
✓ 2 cloves garlic, minced
✓ 1 cup fresh broccoli florets
✓ 2 cups vegetable broth
✓ 1 cup half-and-half or whole milk
✓ 1 cup shredded cheddar cheese
✓ Salt to taste
✓ Pepper to taste
✓ 1 tablespoon cornstarch (optional)
Instructions
✓ Melt butter in a large pot over medium heat
✓ Add chopped onion and minced garlic; cook until translucent
✓ Stir in broccoli florets and vegetable broth
✓ Bring to a boil, then simmer until broccoli is tender
✓ Pour in half-and-half or whole milk
✓ Whisk in shredded cheddar cheese until melted
✓ Season with salt and pepper
✓ Optional: whisk cornstarch with cold water and stir into soup for thickening
✓ Serve hot
Notes
Store leftover soup in the refrigerator for up to 4 days. Reheat gently on the stove and add milk if needed to restore creaminess.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15