Description
A comforting creamy soup packed with fresh broccoli and cheddar cheese.
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 cheese
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Place a large pot over medium heat and melt the butter.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Sprinkle in the flour and whisk energetically for about 2 minutes until well-blended.
- Slowly stir in the chicken stock, seasoning with salt and pepper to taste. Cook until it starts to thicken.
- Add the diced celery and broccoli, bringing the pot to a boil. Reduce heat and let it simmer for about 15 minutes until veggies are tender.
- Stir in the milk and simmer for an additional 2-3 minutes until the soup thickens more.
- Remove from heat and fold in the cheddar in small handfuls, allowing it to melt completely.
- Adjust the seasoning and top with more cheddar before serving hot.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg