Description
Experience the ultimate comfort in a bowl with this creamy broccoli cheese soup. Featuring a rich, velvety base made from a traditional roux, fresh florets of broccoli, and sharp, freshly grated cheddar, this soup offers a restaurant-quality experience in your own kitchen. It is a hearty, wholesome dish perfect for chilly days, balancing savory vegetable notes with a silky, indulgent texture that satisfies every palate.
Ingredients
4 cups fresh broccoli florets
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1 cup heavy cream
8 ounces sharp cheddar cheese, freshly grated
1 teaspoon garlic powder
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the diced onions and sauté until translucent and soft.
Stir in the flour and cook for two minutes, whisking constantly to form a roux.
Slowly whisk in the vegetable broth until smooth.
Add the broccoli florets and bring to a gentle simmer.
Cover the pot and cook for 15 minutes until the broccoli is tender.
Reduce heat to low, stir in the heavy cream and garlic powder.
Add the grated cheddar cheese in handfuls, stirring until completely melted and smooth.
Notes
Always use freshly grated cheese for the smoothest melt, as pre-shredded cheese contains anti-caking agents that can make the soup grainy. Serve with crusty bread for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg