Description
A comforting and creamy broccoli cheese soup that’s perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup whole milk
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter.
- Add the chopped onions and sauté until they become translucent, about 5 minutes.
- Stir in the minced garlic and cook until it becomes fragrant, about 1 minute.
- Add the broccoli florets and the broth into the pot, and bring it to a gentle boil.
- Cook until the broccoli is bright green and tender, about 10 minutes.
- In a small bowl, whisk together the flour and milk until smooth. Gradually stir this mixture into the pot while mixing to avoid lumps.
- Reduce the heat to low, add the shredded cheddar cheese, and stir until melted and creamy.
- Season with salt and pepper to taste.
- Allow to simmer for an additional 5 minutes before serving warm.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently, adding a splash of milk or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg