Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 2 cups broccoli florets (fresh or frozen)
– 3 cups vegetable or chicken broth
– 2 cups shredded sharp cheddar cheese
– 1 cup heavy cream
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon paprika (optional)
– 2 tablespoons cornstarch (optional, for thickening)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon or spatula
– Ladle
– Blender or immersion blender (for a creamier texture)
– Cutting board and knife
Step-by-Step Instructions
I love starting with a base of flavors, so I begin by heating olive oil in my pot over medium heat and adding the chopped onion. I sauté it until it’s soft and translucent, about 5 minutes, and then add the minced garlic. The aroma that fills the kitchen is just incredible! Next, I toss in the broccoli florets and finish cooking for another 2 minutes before adding the broth. At this point, the soup isn’t just ingredients in a pot; it’s a promise of deliciousness. I bring everything to a gentle boil, then reduce the heat and let it simmer. (See the next page below to continue steps…)