Here’s a delicious recipe for Broccoli Cheddar Soup:
Ingredients:
- 4 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Optional toppings: additional shredded cheese, croutons, cooked bacon bits, chopped green onions
Instructions:
- Prepare the broccoli: Cut the broccoli florets into small pieces. You can also peel and chop the broccoli stems if desired.
- Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
- Make the roux: Sprinkle the flour over the onion and garlic mixture, and cook for 1-2 minutes, stirring constantly, to form a roux.
- Add the liquids: Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
- Cook the broccoli: Add the chopped broccoli florets to the pot, and simmer for 10-15 minutes, or until the broccoli is tender.
- Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Add the milk and cheese: Stir in the whole milk and shredded cheddar cheese until the cheese is melted and the soup is smooth. Season with salt and pepper to taste.
- Serve: Ladle the broccoli cheddar soup into bowls, and top with optional toppings such as additional shredded cheese, croutons, cooked bacon bits, or chopped green onions.
- Enjoy: Serve the soup hot and enjoy its creamy, cheesy goodness!
This Broccoli Cheddar Soup is comforting, creamy, and packed with flavor. It’s perfect for a cozy meal on a cold day, and leftovers can be stored in the refrigerator for up to 3-4 days. Enjoy!