Description
This rich and velvety soup combines fresh, bright broccoli florets with the savory depth of aged sharp cheddar. Using a traditional roux-based technique, the soup achieves a luxurious consistency without being overly heavy. By steaming the broccoli separately and freshly shredding the cheese, you ensure a perfect mouthfeel and vibrant flavor profile. It is a classic, comforting American staple that brings restaurant-quality warmth to your home kitchen.
Ingredients
4 cups fresh broccoli florets
3 cups sharp cheddar cheese, freshly shredded
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
2 cups whole milk
1 small onion, finely diced
2 cloves garlic, minced
1/4 teaspoon nutmeg
Instructions
Melt the butter in a heavy-bottomed pot over medium heat.
Add the onion and sauté until translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Whisk in the flour and cook for two minutes to create a smooth roux.
Slowly pour in the vegetable broth while whisking constantly to prevent lumps.
Bring to a simmer and cook until thickened.
Stir in the whole milk and nutmeg.
Add the broccoli florets and cook until tender.
Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth.
Notes
Always shred your cheese by hand to avoid the cellulose coating found in pre-shredded bags, which interferes with melting. You may steam the broccoli separately before adding it to the soup if you prefer a brighter green color and firmer texture.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg