Broccoli Cheese Soup (5 Ingredients!)
Broccoli Cheese Soup (5 Ingredients!)
20m
Serves 8
Directions
- 1Sauté garlic in a Dutch oven or large pot until fragrant.
- 2Add chicken broth, heavy cream, and broccoli. Bring to a boil, then simmer until broccoli is tender.
- 3Option 1: Add shredded cheddar cheese gradually, stirring until melted.
- 4Option 2: Remove 1/3 of the broccoli, puree the rest, add cheese, and stir until melted. Return reserved broccoli to the soup.
- 5Remove from heat and serve
Ingredients
- 4 cups cut into florets
- 4 cloves minced
- 3.5 cups reduced sodium
- 3 cups pre-shredded - see notes
Equipment
Dutch oven or large potimmersion blender (optional)slotted spoon (optional)
Tips
- Keep the heat low when adding the cheese.
- Cut the broccoli florets small.
- Use pre-shredded cheese OR add a de-clumping agent.
- Add cheese a little at a time and stir constantly.
- For a thicker soup, add more cheese, cream cheese, puree it, or use a thickener such as arrowroot powder or cornstarch.
- Add other ingredients after the cheese melts to prevent clumping.
- If add-ins need to cook, remove them, melt the cheese, and then return them to the pot.
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat on the stovetop or in the microwave.
- Freeze for up to 3 months in freezer bags or a freezer-safe container
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