Creamy Broccoli & Cheddar Soup
This creamy broccoli & cheddar soup brings me back to growing up and always ordering it from Panera in a bread bowl! Anyone else? Seriously one of my favorites and the ultimate cozy meal. I'm telling you, how have to try this soup. It's SO simple and minimal ingredients. It always blows my mind how something so simple can taste so good. A great meatless meal option to have in your back pocket!
Servings: 4
Ingredients
- 1 medium yellow onion diced
- 3 cups broccoli chopped small
- 2-3 garlic cloves minced
- 1-2 tbsp avocado oil
- 32 oz chicken broth
- 8oz sharp cheddar cheese shredded
- ¼ cup heavy cream
- 1 tsp sea salt more to taste
- 1 tsp black pepper
Instructions
- In a large stockpot, heat avocado oil on medium to medium high heat.
- Add in the onions and garlic and let cook for a few minutes. Then add in the chopped broccoli.
- Season with a good amount of sea salt and pepper. About 1/2 tsp each. Stir frequently and cook until the broccoli is pretty cooked down and softened. About 10 minutes.
- Add in your chicken broth and let everything marinate together for a few minutes.
- Add in the heavy cream and cheddar cheese. Let soup simmer for about 10-15 minutes until everything is nice and soft and incorporated. Make sure the cheese doesn't start to burn if it's too hot. You can always remove from the heat and cover and let it simmer that way.
- Serve in a bread bowl (I used this recipe or you can buy store-bought) or serve with a hunk of bread and enjoy!
Notes
For Storing: Store leftover cooled soup in an airtight container in the fridge for 3-5 days. The soup also freezes beautifully!