Description
This creamy broccoli cheddar soup is a comforting bowl of goodness, combining fresh broccoli and sharp cheddar cheese in a velvety broth. Perfect for chilly days, it's easy to make and even easier to enjoy!
Ingredients
Scale
- 4 cups fresh broccoli florets (or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or half-and-half)
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- Optional: pinch of cayenne pepper for heat
Instructions
- Prepare the Broccoli: Wash and cut the broccoli into small florets. Set aside.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- Make the Roux: Sprinkle the flour over the onion mixture, stirring well. Cook for about 2 minutes to form a roux.
- Add Liquid: Gradually whisk in the broth, ensuring there are no lumps. Then add the milk and stir until combined. Bring to a simmer.
- Cook the Broccoli: Add the broccoli and let the soup simmer for 15-20 minutes until the broccoli is tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
- Incorporate Cheese: Stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and optional cayenne to taste.
- Serve: Ladle into bowls and enjoy while hot!
Notes
- For a chunkier texture, reserve some broccoli florets before blending and add them back in after pureeing.
- You can substitute the cheese or use a dairy-free alternative to suit your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g