Ingredients
Scale
- 2 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded Asiago cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Step 2: Pour in the vegetable broth and bring to a boil. Once boiling, add the broccoli florets and reduce the heat to a simmer. Cook for about 10-15 minutes or until the broccoli is tender.
- Step 3: Using an immersion blender, carefully puree the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Step 4: Stir in the heavy cream and shredded Asiago cheese, mixing well until the cheese is melted and incorporated into the soup.
- Step 5: Season with salt and pepper to taste. Allow the soup to heat through for an additional few minutes before serving hot. Enjoy your Asiago Broccoli Cheese Soup!
Notes
- For optimal storage, keep your Asiago Broccoli Cheese Soup in an airtight container in the refrigerator for up to three days, and consider freezing it in portions for longer preservation. When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent curdling of the cream and cheese. Serve your soup with a sprinkle of extra shredded Asiago on top and a side of crusty bread or a fresh salad for a delightful meal experience. For a richer flavor, try adding a pinch of nutmeg or a splash of lemon juice when blending in the cream and cheese to elevate the taste profile of your soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 3g