Description
This Broccoli Cheddar Soup is a comforting and creamy dish that perfectly balances fresh broccoli with rich cheddar cheese. Ideal for chilly days and quick to prepare.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup vegetable broth
- 1 cup milk
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- In a pot, melt butter over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to create a roux, cooking for about 1 minute to eliminate the raw flour taste.
- Gradually add the vegetable broth while stirring to avoid lumps. Once smooth, toss in the broccoli florets and bring everything to a boil. Reduce heat and simmer for about 10 minutes.
- Pour in the milk and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
Notes
For a smoother consistency, blend the soup with an immersion blender after adding the cheese. Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg