Broccoli Cheddar Soup
Ingredients:
4 cups fresh broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
4 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups whole milk
2 cups sharp cheddar cheese, shredded
1/2 cup grated carrots
1/4 teaspoon nutmeg
Salt and pepper to taste
Croutons or bread for serving (optional)
Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.
Stir in the flour, creating a roux, and cook for 2-3 minutes, stirring constantly to prevent burning.
Gradually whisk in the chicken broth and milk, continuing to stir until the mixture is smooth and begins to thicken.
Add the broccoli florets and grated carrots to the pot. Simmer for about 15-20 minutes, or until the broccoli is tender.
Reduce the heat to low and slowly stir in the shredded cheddar cheese, allowing it to melt completely. Season with nutmeg, salt, and pepper to taste.
For a smoother texture, you can use an immersion blender to puree the soup slightly, leaving some chunks of broccoli for texture.
Serve hot, garnished with croutons or a side of crusty bread.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 4 servings
