Broccoli Cheddar Soup With Nutmeg & Crusty Bread
This creamy Broccoli Cheddar Soup is enriched with a hint of nutmeg, creating a comforting and flavorful dish. Perfectly paired with crusty bread, it's ideal for a cozy dinner or a warm lunch.
Equipment
- 1 Large pot
- 1 Soup ladle
- 1 Whisk
- 1 Cutting board
- 1 Blender or immersion blender
- 1 set Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 1 pound)
- 3 cups vegetable or chicken broth
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- ¼ teaspoon ground nutmeg
- to taste salt
- to taste pepper
- 4 slices crusty bread (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic to the pot and cook for another minute, stirring frequently to avoid burning.
- Stir in the broccoli florets and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes, or until the broccoli is tender.
- Carefully blend the soup using an immersion blender or transfer to a regular blender in batches. Blend until smooth and creamy.
- Return the blended soup to the pot (if using a standard blender) and stir in the milk, shredded cheddar cheese, ground nutmeg, and season with salt and pepper to taste. Heat gently until the cheese is fully melted and the soup is heated through, about 5 minutes.
- Serve the soup hot, accompanied by slices of crusty bread for dipping.
- For a thicker consistency, you can reduce the amount of milk or add more cheese. Feel free to sprinkle some extra cheese on top when serving or garnish with a pinch of fresh nutmeg.
Notes
For a thicker consistency, you can reduce the amount of milk or add more cheese. Feel free to sprinkle some extra cheese on top when serving or garnish with a pinch of fresh nutmeg. Enjoy your comforting meal!