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Broccoli Cheese Soup with Cornbread Muffin

This creamy and flavorful Broccoli Cheese Soup served with delightful cornbread muffins is the perfect comfort dish for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups broccoli florets
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • to taste Salt and pepper
For the Cornbread Muffin
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter, melted

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic. Sauté until softened, about 3-4 minutes.
  2. Stir in the broccoli florets and vegetable broth. Increase the heat to bring it to a boil. Reduce the heat and simmer for 10 minutes or until the broccoli is tender.
  3. Use an immersion blender or regular blender to purée the soup until smooth. Return to the pot and stir in the heavy cream and shredded cheese, allowing it to melt. Season with salt and pepper to taste.
Cornbread Preparation
  1. Preheat the oven to 400°F (200°C). In a medium bowl, mix the flour, cornmeal, baking powder, and sugar.
  2. In another bowl, whisk together the milk, melted butter, and egg. Combine the wet and dry ingredients until just combined.
  3. Pour the batter into a greased muffin tin. Bake for about 15-20 minutes until golden brown. Let cool slightly before removing from the tin.

Notes

Store leftover soup in an airtight container in the refrigerator for about 3-4 days. For freezing, leave out cream and cheese during initial cooking. Cornbread muffins can be kept fresh for up to 2-3 days at room temperature or frozen for up to 3 months.