Description
A comforting and creamy broccoli cheddar soup, perfect for chilly days.
Ingredients
Scale
- 5 tbsp unsalted butter
- ½ onion (chopped)
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk (finely diced)
- 2½ cups broccoli (chopped into bite-sized pieces)
- 2 cups whole milk
- 2 cups shredded cheddar
- Salt and pepper to taste
- 1 cup shredded cheddar (for topping)
Instructions
- Place a large pot over medium heat and melt the butter.
- Add the chopped onion and sweat it for about 5 minutes until it’s soft.
- Whisk in the flour and cook for about 2 minutes to remove the raw flour taste.
- Stir in the chicken stock and season generously with salt and pepper.
- Add in the finely diced celery and chopped broccoli, then bring the mixture to a boil.
- Reduce the heat to medium-low and let it simmer until the vegetables are tender, about 15 minutes.
- Pour in the milk and continue to simmer until the soup thickens slightly, around 2 to 3 minutes. It should still be somewhat soupy.
- Remove the pot from the heat and stir in the cheddar cheese a little at a time, waiting for it to melt before adding more.
- Adjust the seasoning with salt and pepper, if needed. Top with extra cheddar before serving. Enjoy!
Notes
Serve hot with crusty bread or in a bowl topped with extra cheddar. Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: broccoli, cheddar, soup, comfort food, easy recipe