Broccoli and Cheese Soup

Broccoli and Cheese Soup
Servings: 2 Prep 10 mins Cook 25 mins Start to Finish 35 mins


  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 2 cups broccoli florets
  • 1 medium Yukon Gold potato, peeled and diced
  • 2 1/2 cups low-sodium chicken broth
  • 3/4 cup buttermilk
  • 1/2 cup shredded cheddar cheese

Make It

1. Melt butter in a large saucepan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.

2. Add broccoli, potato and chicken broth. Raise heat to high and allow to boil. Reduce heat, cover and simmer until the broccoli and potato soften, about 7 minutes. Let broccoli mixture cool slightly, then transfer to a blender or food processor. Puree until smooth.

3. Return soup to saucepan, add buttermilk and 1/4 cup cheese. Cook soup over low heat until cheese melts (do not allow it to boil), about 3 minutes. Season with salt and pepper to taste. Pour soup into bowls and top each with remaining cheese.