broccoli cheddar soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 pound broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute more.
4. Pour in vegetable broth and bring to a boil.
5. Add broccoli florets and reduce heat to simmer.
6. Cover and cook for 10-15 minutes, or until broccoli is tender.
7. Remove from heat and carefully blend with an immersion blender until smooth (or transfer in batches to a regular blender).
8. Return to pot and stir in shredded cheddar cheese and heavy cream.
9. Heat until cheese is melted and soup is warmed through.
10. Season with nutmeg, salt, and pepper to taste.

Notes

• For a smoother soup, use a regular blender. Be careful when blending hot liquids.
• If you don't have an immersion blender, you can finely chop the broccoli before adding it to the soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To thicken the soup further, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup while simmering.