Description
A rich and velvety broccoli cheese soup made with fresh florets, sharp cheddar, and a creamy base. Perfect for cold weather and family dinners.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups fresh broccoli florets, chopped
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Sauté diced onions for 5-7 minutes until translucent, then add garlic and cook for 1 more minute.
- Whisk in flour and cook for 2 minutes to create a roux, ensuring the raw flour taste is gone.
- Slowly whisk in the broth to avoid clumps. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Add broccoli florets and simmer for 10-12 minutes until tender but not mushy.
- Stir in the heavy cream and maintain a gentle simmer over low-medium heat.
- Remove the pot from heat and stir in the grated cheddar cheese until completely melted.
- Season with salt and black pepper to taste and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American