Description
This creamy Broccoli Cheddar Soup is a comforting dish filled with fresh broccoli and sharp cheddar cheese, perfect for chilly days. It’s a delightful blend of flavors that warms the heart and satisfies the taste buds.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (or chicken broth)
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup heavy cream (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Wash the broccoli thoroughly under cold water and cut into small florets (1-2 inches). Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes, stirring frequently.
- Sprinkle the flour over the onion and garlic mixture, stirring well to combine. Cook for about 2 minutes to create a roux.
- Gradually pour in the vegetable broth while whisking continuously to avoid lumps.
- Add the whole milk and stir until the mixture is smooth and begins to thicken slightly. Bring to a gentle simmer for 5-7 minutes, stirring occasionally.
- Add the prepared broccoli florets to the pot, ensuring they are submerged in the liquid. Cover and let simmer for 15-20 minutes until the broccoli is tender.
- Blend the soup using an immersion blender or carefully transfer to a countertop blender. Blend until smooth or leave slightly chunky for texture.
- Return the blended soup to the pot if using a countertop blender. Stir in the shredded cheddar cheese, Dijon mustard, salt, black pepper, and cayenne pepper (if using).
- For extra creaminess, add the heavy cream and stir well. Heat through for another 5 minutes.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with crusty bread or a side salad.
Notes
- For a vegetarian option, use vegetable broth; for a non-vegetarian option, chicken broth works well.
- Adjust the seasoning to your taste, especially the salt and pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes