Quick & Easy Broccoli Cheddar Soup
75% authentic · American
A simplified version of the classic, using pre-shredded cheese and a quicker method to achieve a creamy, cheesy broccoli soup with less fuss.
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Ingredients
- Broccoli Florets5 cups, fresh or frozen
- Cheddar Cheese2 cups, shredded
- Vegetable Broth4 cups
- Heavy Cream1 cup
- Cream Cheese4 oz
- Garlic Powder1 teaspoon
- Saltto taste
- Black Pepperto taste
Steps
- 1
In a large pot, combine broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer until broccoli is very tender, about 10-15 minutes.
- 2
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return to the pot.
- 3
Stir in the heavy cream, cream cheese, shredded cheddar cheese, and garlic powder. Heat gently over low heat, stirring constantly, until the cheeses are melted and the soup is heated through. Do not boil.
- 4
Season with salt and black pepper to taste.
- 5
Serve immediately.
