There are a lot of recipes for broccoli soups out there, but not all of them have cheese in them. And to me, broccoli soup is just not broccoli soup without the cheese. This recipe from Cooks Country is the perfect balance as it has a hint of garlic in it, which really gives it a great, more dimensional flavor. It keeps in the fridge for about 3 days, so if you’re making for a holiday, you can make ahead.
Broccoli Cheddar Soup
3 Tbsp unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 pounds broccoli, stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 c. low-sodium chicken broth
1 c. heavy cream
1/4 tsp ground nutmeg
3 c. shredded mild cheddar cheese shredded, plus extra for garnish
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 to medium-high, and simmer until stems are tender, about 5 minutes. Add florets and simmer for about 5 minutes. Add cream, and nutmeg and simmer about 5 minutes. (Make sure to keep the heat on low, or cheese will separate).
Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted 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 separate.)