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Broccoli Cheese Soup

Source of Recipe


From "Soup and Comfort" by Pamela Ellgen



List of Ingredients



• 1 broccoli head, broken into florets
  
• 2 cloves garlic, mashed
  
• 2 quarts vegetable broth
  
• 1 cup heavy cream
  
• 16 ounces shredded Cheddar cheese
  
• Sea salt
  
• Freshly ground black pepper
  






Instructions



1. In a large pot over medium heat, mix together the broccoli, garlic, and vegetable broth. Bring the liquid to a simmer, cover the pot, and cook until the broccoli is tender, about 15 minutes.
   
   
2. Stir in the heavy cream and cook for 5 minutes until thick. Remove the pot from the heat and stir in the shredded Cheddar until melted. Serve with salt and pepper.
   
   
3. Chill, cover, and store leftovers in the refrigerator for up to 2 days.
   
   Serves 4 to 6