Ingredients
Method
Sauté the Vegetables
- In a large pot, heat olive oil over medium heat. Add chopped onions and celery. Sauté until translucent, about 3-4 minutes. Stir in diced carrots and broccoli florets, and cook for another 5 minutes, stirring occasionally.
Add Broth
- Pour in the vegetable broth and bring it to a gentle boil. Lower the heat and let it simmer for 10-15 minutes until the broccoli is tender.
Blend for Creaminess
- If you prefer a creamier texture, use an immersion blender to puree the soup slightly. You want some chunks of broccoli left for texture, so avoid pureeing it completely.
Incorporate Cheese and Cream
- Stir in the heavy cream (or coconut cream) and shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup is silky smooth.
Season to Taste
- Add garlic powder, onion powder, salt, and pepper according to your preference. Taste the soup and adjust seasonings if necessary.
Serve
- Ladle the soup into bowls, and if desired, garnish with fresh parsley. Enjoy this delightful warm soup with your favorite bread!
Notes
Cheese Matters: Invest in high-quality sharp cheddar cheese for the most flavorful experience. Timing is Key: Don’t rush the sautéing step; enhancing the overall flavor profile is important. Feel free to experiment with additional vegetables or roasted garlic for extra flavor. Avoid overcooking the broccoli; it should be tender but still have a bite for texture. Storing and Reheating: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently with a splash of broth if necessary.