Creamy Broccoli and Cheddar Soup

A creamy, comforting soup that's perfect for a cold winter night. The broccoli is tender and flavorful, and the cheddar cheese adds a richness that makes this soup irresistible.

This soup was inspired by a dish that I had at a restaurant in New York City. I was so impressed by the soup that I decided to try to recreate it at home. After a few tries, I finally came up with a recipe that I was happy with. I've been making this soup for years now, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 head of broccoli, chopped
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1/2 cup grated cheddar cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the broccoli and vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, or until the broccoli is tender.
6. Puree the soup with an immersion blender or in a regular blender until smooth.
7. Stir in the almond milk and cheddar cheese and heat through.
8. Season with salt and pepper to taste.

Why It Works

• The combination of broccoli and cheddar cheese is a classic for a reason. The broccoli is tender and flavorful, and the cheddar cheese adds a richness that makes this soup irresistible.
• The almond milk adds a creaminess to the soup without making it too heavy. It also helps to balance out the sharpness of the cheddar cheese.
• The soup is thickened with an immersion blender. This gives it a smooth, velvety texture that's perfect for a cold winter night.