Broccoli Cheddar Soup
This timeless Broccoli Cheddar Soup recipe offers a flavorful and soothing dish that can be savored any season, making it a perfect choice for both lunch and dinner.
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Ingredients
- 1 small onion
- 2 cloves garlic
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups less sodium chicken broth
- 1 cup fat free milk
- 1/4 teaspoon kosher salt
- fresh black pepper
- 6 cups broccoli florets
- 1-1/4 cups shredded sharp cheddar
- 2 tablespoons grated Parmesan cheese
- 1 celery stalk
- 1 medium carrot
Equipment Needed
- Dutch Oven
Instructions
- 1
Finely dice the onion, carrot, celery, and garlic using a chopper or mini food processor.
- 2
In a spacious pot, melt the butter over medium heat. Incorporate the diced vegetables along with salt and pepper, then sauté gently for about 5 minutes until tender.
- 3
Sprinkle in the flour to form a roux, cooking it for 2 minutes to eliminate the raw taste of the flour.
- 4
Gradually pour in the chicken broth while whisking continuously to avoid any lumps.
- 5
Mix in the milk, then raise the heat to high until the mixture reaches a boil. Once boiling, introduce the broccoli florets and Parmesan cheese, stirring thoroughly.
- 6
Taste the soup and adjust the seasoning with salt and pepper as needed. Let it simmer uncovered on low heat until the broccoli is tender, roughly 10 minutes.
- 7
With an immersion blender, blend a portion of the soup for just a second or two for a thicker consistency. If you don’t have an immersion blender, scoop out 1-2 cups of soup, blend it, and return it to the pot. This will help thicken the soup slightly.
- 8
Carefully fold in the shredded cheddar cheese, allowing it to melt evenly into the soup.
- 9
Ladle the soup into bowls while it's hot, garnishing with extra cheddar cheese if you like.