Easy Broccoli Cheddar Soup
A creamy and comforting soup made with fresh broccoli and cheddar cheese, perfect for chilly days or cozy dinners.
Ingredients
Vegetables
- 2 cups broccoli florets Fresh or frozen, fresh preferred for texture.
- 1 medium onion, diced Adds savory depth to the soup.
- 2 cloves garlic, minced Enhances aroma and taste.
Liquids
- 4 cups vegetable or chicken broth Use low-sodium for better control over saltiness.
- 2 cups milk Whole milk provides richness; alternatives can be used.
Dairy
- 1 cup shredded cheddar cheese Choose between sharp or mild based on taste preference.
Thickening Agent
- 1/4 cup flour Essential for thickening the soup.
Fats
- 2 tablespoons olive oil or butter For sautéing onion and garlic.
Seasoning
- to taste salt and pepper Adjust according to your flavor preference.
Instructions
Preparation
- In a large pot over medium heat, warm the olive oil or butter.
- Add the diced onion and minced garlic; sauté for 3-5 minutes until tender and fragrant.
- Sprinkle the flour over the mixture, stirring to form a roux; cook for 1-2 minutes.
Cooking
- Gradually whisk in the vegetable or chicken broth and bring the mixture to a boil.
- Add in the broccoli florets and simmer for 10 minutes until tender.
- Stir in the milk and shredded cheddar cheese until the cheese melts and the mixture is creamy.
- Season with salt and pepper to taste, and stir well before serving.
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Notes
Serve warm, garnished with extra cheese, parsley, or croutons. Pairs well with crusty bread or a fresh salad. Feel free to customize with spicy pepper flakes or added veggies.