Description
A creamy and comforting soup that combines broccoli and cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3 cups vegetable broth
- 4 cups frozen broccoli
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon nutmeg (optional)
- 2 cups shredded cheddar cheese
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes. Stir in the garlic and continue cooking for 1 minute.
- Sprinkle the flour over the butter and vegetables, stirring constantly for 2 minutes to form a roux.
- Slowly whisk in the whole milk and vegetable broth until the mixture is smooth. Add frozen broccoli, salt, pepper, and nutmeg if using. Bring to a simmer and cook for 10-12 minutes, until the broccoli is tender.
- Use an immersion blender to puree the soup to the desired consistency or blend in batches and return to the pot. Reduce heat to low and gradually stir in the shredded cheddar cheese until smooth. Taste and adjust seasoning. Serve warm, garnished with extra cheese or cracked black pepper if preferred.
Notes
For a lighter version, substitute half-and-half for whole milk. Leftover soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 396
- Sugar: 4g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg