Easy Broccoli Cheddar Soup
A comforting and creamy soup that combines fresh broccoli with rich cheddar cheese, perfect for chilly days.
Ingredients
Vegetables and Aromatics
- 2 cups broccoli florets Fresh or frozen, thawed if frozen.
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids
- 4 cups vegetable or chicken broth Use vegetable broth for a vegan version.
- 2 cups milk Can substitute with almond, soy, or oat milk for a dairy-free version.
Thickening and Seasoning
- 1/4 cup flour
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Cheese
- 1 cup shredded cheddar cheese Sharp cheddar is recommended.
Instructions
Preparation
- Heat a large pot over medium heat and add olive oil or butter until melted.
- Sauté the diced onion and minced garlic for about 3 to 5 minutes until the onion is translucent.
- Sprinkle the flour over the sautéed mixture and stir for 1 to 2 minutes to form a roux.
Cooking
- Gradually whisk in the vegetable or chicken broth until smooth.
- Add the broccoli florets and bring the mixture to a rolling boil.
- Reduce heat to low and simmer for about 10 minutes until broccoli is tender.
- Stir in the milk and shredded cheddar cheese until melted and combined.
- Season with salt and pepper to taste. For a smoother soup, blend part of the soup and stir it back in.
Serving
- Ladle the soup into bowls and garnish with additional cheese or croutons if desired.
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Notes
For a creamier texture, use half and half instead of milk. Store leftovers in airtight containers; refrigerate for up to 4 days or freeze for 2-3 months.