Description
A quick and comforting creamy broccoli cheese soup packed with nutritious ingredients.
Ingredients
Scale
- 4 cups broccoli florets
- 2 cups sharp cheddar cheese (shredded)
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 1 cup whole milk
- 3 cups chicken broth (or vegetable broth)
- ½ cup heavy cream (optional)
- Salt (to taste)
- Black pepper (to taste)
- 1 cup shredded carrots (optional)
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until translucent.
- Add broccoli florets and cook for 2-3 minutes. No need to thaw if frozen.
- Sprinkle flour over the vegetables, stir for 1 minute to cook the flour.
- Gradually pour in chicken broth while stirring to avoid lumps, then add milk and stir until smooth.
- Bring to a gentle simmer, cooking for 5-7 minutes or until broccoli is tender.
- Stir in shredded cheddar cheese until melted. Add heavy cream for a creamier texture if desired.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and garnish with extra cheese or broccoli florets if desired.
Notes
Avoid overcooking the broccoli for the best texture. Store leftovers in an airtight container for 3-4 days in the fridge or longer in the freezer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg