Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups broccoli florets
- 2 large potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add broccoli florets and cook until bright green and tender.
- Puree the soup with an immersion blender until smooth or leave slightly chunky if preferred.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste.
- Garnish with fresh herbs and serve hot.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For a thicker soup, blend in more potatoes or reduce the broth slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg