Ingredients
- 2 cups broccoli florets, chopped
- 1 cup potato, peeled and diced
- 1 medium carrot, grated
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cups cheddar cheese, freshly shredded
- 4 cups vegetable broth or chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in the heavy cream and warm gently until it begins to lightly simmer without boiling.
- Add the vegetable or chicken broth and stir well.
- Add the chopped broccoli, diced potato, and grated carrot to the pot.
- Simmer the soup for 25–30 minutes until the vegetables are tender.
- Reduce the heat to low and stir in the shredded cheddar cheese.
- Continue stirring until the cheese fully melts and the soup becomes smooth.
- Season with salt and black pepper to taste.
- Serve hot, optionally topped with extra shredded cheese.
Notes
- Freshly shredded cheese melts smoother than pre-shredded cheese.
- For a thicker soup, blend a portion of the soup using an immersion blender.
- Do not boil the soup after adding cheese to avoid grainy texture.
- Frozen broccoli can be used if fresh is not available.
- Add extra broth or cream if the soup becomes too thick when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 85 mg
