Creamy Broccoli Cheddar Soup

• 4 cups broccoli florets
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups water
• 1/2 cup all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and cook for another minute.
3. 3 Stir in flour and cook for 1-2 minutes.
4. 4 Gradually whisk in broth and water, ensuring no lumps form.
5. 5 Add broccoli and bring to a simmer. Cook until broccoli is tender.
6. 6 Stir in milk and heat through (do not boil).
7. 7 Reduce heat to low and stir in cheddar cheese until melted and smooth.
8. 8 Season with salt and pepper.
9. 9 Serve hot and enjoy!

Equipment

• Large pot
• Immersion blender (optional)

Variations

• Add a dash of nutmeg for extra warmth.
• Incorporate a handful of peas for added color and nutrition.

Substitutions

• Use almond milk for a dairy-free version.
• Substitute vegetable broth for a vegan option.

Pairings

• Grilled cheese sandwich
• Crusty bread
• Side salad

Nutrition

Tips

• For a smoother soup, use an immersion blender to puree part of the soup before adding the cheese.
• Top with crispy bacon or croutons for added texture.

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 2 months. Thaw in the refrigerator and reheat gently, adding a splash of milk if needed to restore creaminess.

Serving Suggestions

• Pair with a grilled cheese sandwich for the ultimate comfort meal.
• Serve with a side of crusty bread.

FAQ