Broccoli Cheddar Soup
A rich and creamy soup featuring tender broccoli florets and sharp cheddar cheese, perfect for a comforting meal.
Equipment
- Medium saucepan
- Whisk
- Cutting board
- Sharp knife
Ingredients
Main Ingredients
- 2 cups Broccoli florets
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Butter
- 0.25 cup Onion, chopped
- 2 tablespoons All-purpose flour
- 1.5 cups Milk (whole recommended)
- 0.5 cup Chicken or vegetable broth
- Salt to taste
- Black pepper to taste
- Pinch Nutmeg optional
Instructions
Preparation
- Steam or blanch the broccoli florets until tender-crisp; set aside.
- Grate the cheddar cheese if not already shredded.
Cooking the Soup
- In a medium saucepan over medium heat, melt the butter and sauté the chopped onion until softened, about 3-5 minutes.
- Whisk in the all-purpose flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk and broth, stirring constantly until the mixture thickens and comes to a gentle simmer.
- Reduce heat to low, then slowly add the shredded cheddar cheese, stirring until completely melted and smooth.
- Stir in the cooked broccoli florets and season with salt, pepper, and an optional pinch of nutmeg.
Serving
- Serve the Broccoli Cheddar Soup hot, optionally garnished with extra cheese or a dash of black pepper.
Notes
For a thicker soup, you can use slightly less liquid or a bit more flour. Adjust the amount of cheese to your preference, and feel free to experiment with different types of cheese like Gruyère or Monterey Jack for a variations.