As the weather cools down, there’s nothing quite like a bowl of homemade broccoli cheddar soup to warm the soul. This classic comfort food brings together fresh broccoli, sharp cheddar cheese, and a creamy base for a deliciously satisfying meal.
Ingredients:
- 4 cups broccoli florets, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups vegetable or chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- 1/4 tsp paprika (optional)
- Crusty bread, for serving
Instructions:
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions and cook until soft, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly. Cook for about 1-2 minutes to form a roux (this helps thicken the soup).
- Add Broth & Milk: Gradually whisk in the broth, ensuring there are no lumps. Pour in the milk and cream, continuing to stir. Bring the mixture to a simmer, allowing it to thicken slightly.
- Cook the Broccoli: Add the chopped broccoli florets to the pot. Cook for 10-15 minutes, or until the broccoli is tender. You can use an immersion blender at this stage if you prefer a smoother texture or leave the broccoli pieces whole for a chunkier soup.
- Add Cheese & Seasonings: Stir in the shredded cheddar cheese, stirring constantly until melted and incorporated into the soup. Season with salt, pepper, paprika, and a pinch of nutmeg if desired.
- Simmer & Serve: Let the soup simmer for another 5 minutes, then taste and adjust seasoning. Serve hot with crusty bread for dipping.
