Ingredients
- Broccoli florets, fresh or frozen: 4 cups
- Chicken broth: 4 cups
- Heavy cream: 1 cup
- Cream cheese, softened: 4 ounces
- Cheddar cheese, shredded: 2 cups
- Onion, chopped: 1/2 medium
- Garlic, minced: 2 cloves
- Butter: 2 tablespoons
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
- Step 3: Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, being cautious with the hot liquid. Return the blended soup to the pot.
- Step 4: Stir in the softened cream cheese and shredded cheddar cheese until melted and smooth.
- Step 5: Stir in the heavy cream and heat through, being careful not to boil. Season with salt and pepper to taste. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat on the stovetop, stirring frequently to prevent scorching, or in the microwave in 30-second intervals.
- Garnish your creamy broccoli cheese soup with crispy bacon bits or a dollop of sour cream for added flavor and texture.
- For an extra cheesy and smooth soup, make sure your cream cheese is fully softened before adding it; this helps it melt evenly and prevents lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American