Ingredients
Equipment
Method
- Melt butter in a large pot or Dutch oven over medium heat. Add minced garlic and onion powder, stirring constantly for 30 seconds until fragrant. Don't let the garlic brown.
- Add broccoli florets and broth to the pot. Bring to a boil, then reduce heat to medium-low. Simmer for 10-12 minutes until broccoli is very tender and easily pierced with a fork.
- Using a slotted spoon, transfer about half of the broccoli to a blender (or use an immersion blender directly in the pot for half the mixture). Blend until completely smooth, then return to the pot. This creates the creamy base while keeping some chunky texture.
- Reduce heat to low. Stir in the heavy cream and let it warm through for 1-2 minutes. Do not let it boil.
- Remove pot from heat (or keep on lowest setting). Add shredded cheddar cheese one handful at a time, stirring constantly until each addition is fully melted before adding more. This prevents clumping.
- Stir in nutmeg, salt, and pepper. Taste and adjust seasonings as needed. Serve immediately, garnished with extra shredded cheese if desired.
Nutrition
Notes
Cheese tip: For the smoothest soup, shred cheese from a block rather than using pre-shredded. The anti-caking agents on pre-shredded cheese can make the soup slightly grainy.
Make it richer: Stir in 2 tablespoons of cream cheese along with the cheddar for extra creaminess.
Add protein: Crispy bacon bits or rotisserie chicken turn this into a heartier meal without adding carbs.
Reheating: Add a splash of broth when reheating as the soup thickens when refrigerated. Heat gently—don't boil.
