Creamy Beef Broccoli Cheddar Soup
A hearty, cheesy soup combining tender beef, fresh broccoli, and creamy cheddar for the ultimate comfort food experience.
Equipment
- 1 Large pot for cooking soup
- 1 mixing spoon
- 1 grater for cheese
Ingredients
Main Ingredients
- 1 lb ground beef
- 2 cups broccoli florets
- 2 cups sharp cheddar cheese grated
- 1 cup heavy cream
- 4 cups chicken broth
- 1 medium onion chopped
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Chop the onion and garlic. Cut the broccoli into small florets. Grate the cheddar cheese.
- In a large pot, brown the ground beef over medium heat, breaking it into small pieces. Once browned, drain any excess fat.
- Add the chopped onion and minced garlic to the pot with the beef. Cook until the onions are translucent and fragrant.
- Stir in the broccoli florets and chicken broth. Bring the mixture to a gentle simmer.
- Slowly add the heavy cream and grated cheddar cheese, stirring until the cheese is fully melted and the soup is creamy.
- Season the soup with salt and pepper to taste, adjusting as needed.
Serving
- Let the soup rest for a few minutes to enhance flavors. Serve hot, garnished with additional cheddar and parsley if desired.
Storage
- Allow the soup to cool before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use freshly grated cheese for better melting.
Ingredient Substitutions: Swap beef for mushrooms for a vegetarian option.
How to Serve: Pair with crusty bread or a side salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare soup base a day ahead and add cheese and cream before serving.
Ingredient Substitutions: Swap beef for mushrooms for a vegetarian option.
How to Serve: Pair with crusty bread or a side salad.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare soup base a day ahead and add cheese and cream before serving.