Cheesy Broccoli and Cheddar Soup

• 2 tablespoons butter
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 2 cups water
• 2 cups fresh broccoli florets
• 1/4 cup all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream
• Salt to taste
• Black pepper to taste
• 1/4 teaspoon nutmeg (optional)

Steps

1. 1 Melt butter in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Pour in broth and water, bring to a simmer.
4. 4 Add broccoli and cook until tender.
5. 5 Stir in flour to thicken the soup.
6. 6 Reduce heat and stir in cheddar cheese until melted.
7. 7 Stir in heavy cream and season with salt, pepper, and nutmeg if using.
8. 8 Simmer gently for a few more minutes, stirring occasionally.

Equipment

• Large pot
• Wooden spoon
• Vegetable peeler
• Cutting board
• Knife

Variations

• Add cooked bacon bits for extra flavor.
• Stir in a dash of hot sauce for a kick.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute nutritional yeast for a vegan alternative.

Pairings

• Pairs well with a side salad or roasted vegetables.

Nutrition

Tips

• For a smoother soup, blend half of it before adding the cheese.
• Top with extra shredded cheese and a sprinkle of paprika for garnish.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat on the stove, stirring occasionally.

Serving Suggestions

• Serve with warm crusty bread or grilled cheese sandwiches.

FAQ