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Broccoli Cheddar Soup

Broccoli Cheddar Soup

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Ingredients
  

  • 1 head of broccoli chopped (stems and florets use it all!)
  • 1 carrot grated
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese sharp cheddar adds extra flavor
  • 2 ½ cups vegetable or chicken broth
  • 1 medium potato diced small

Instructions
 

  • In a large pot, melt the butter over medium heat. Once it’s melted and sizzling a little, toss in the minced garlic. Let it sauté for about 1-2 minutes just enough to smell amazing. Don’t let it burn! Burnt garlic = sad soup.
  • Pour in your heavy cream and bring it to a gentle simmer. Then, add your vegetable or chicken broth. This combo is where all that creamy richness starts to build. Let it come back up to a simmer nothing too aggressive.
  • Add your chopped broccoli, grated carrot, and diced potato to the pot. (Tip: cut everything fairly small so it cooks quickly and evenly.) Let everything simmer together for 25–30 minutes, until the broccoli is tender and the potatoes are soft. This is a great time to check in on homework, load a dishwasher, or sip some tea and pretend you’re relaxing.
  • Once everything’s cooked, stir in the shredded cheddar cheese. Give it a moment to melt into that creamy base this is where the magic happens. Stir gently and patiently. You’ll see the soup thicken and transform into something that feels like a warm blanket.
  • Add salt and pepper to your liking. Taste as you go sometimes the cheese adds enough salt, sometimes it needs a little more love. You’re the boss of your soup.
  • Ladle that beautiful soup into bowls and, if you’re feeling fancy, top it with a little extra cheese or even a few croutons. Serve it with crusty bread, or keep it simple with crackers. Either way, it’s going to be a hit.