Broccoli and Cheddar Soup
This is a great soup"I doubled the recipe and used more garlic cloves than the recipe suggested (so doubling I used a total of 6 garlic cloves, would only add one extra for a total of 3 if making the recipe as is). Because it was such a big batch I used an immersion blender, which left a little of it a bit chunky... it actually made it way easier and I liked it a lot! That's how I'd do it even if were the single batch. It was sooooo good." - Minerva79
Yield: 6 Ready in 1 hours, 10 minutes
favorite of 570 people 379 people want to try
Verified by stevemur
Broccoli and Cheddar Soup Preparation
1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat until medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
2. Puree soup in 2 batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until and season with salt and cayenne pepper. Serve, garnished with extra cheese.
(Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will seperate.)
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