Description
This Easy Broccoli Cheddar Soup is a warm, comforting dish perfect for any night. Creamy and cheesy with tender broccoli florets, this soup comes together quickly using simple ingredients for a wholesome, satisfying meal.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Dairy
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/4 cup butter
Pantry
- 1 cup vegetable broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Melt Butter: In a pot over medium heat, melt the butter until completely liquefied and beginning to bubble gently.
- Sauté Aromatics: Add the chopped onion and minced garlic to the melted butter and sauté until the onions become soft and translucent, releasing their fragrance.
- Add Flour: Sprinkle in the all-purpose flour and stir continuously for 1 minute to form a roux, which will thicken the soup and remove the raw flour taste.
- Incorporate Broth: Gradually whisk in the vegetable broth to the roux, ensuring no lumps form for a smooth base.
- Add Milk and Simmer: Pour in the milk and bring the mixture gently to a simmer, allowing it to thicken slightly.
- Cook Broccoli: Add the broccoli florets to the simmering soup and cook until the broccoli is tender but still bright green.
- Add Cheese: Stir in the shredded cheddar cheese until fully melted into the soup, giving it a rich, creamy texture.
- Season: Taste and season the soup with salt and pepper according to your preference.
- Serve: Ladle the hot soup into bowls and enjoy immediately for the best comforting experience.
Notes
- You can substitute milk with half-and-half or cream for a richer soup.
- Use low-sodium vegetable broth to control the saltiness.
- For a smoother texture, blend the soup before adding cheese.
- Add a pinch of nutmeg for extra warmth and flavor.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
