Description
A rich and velvety broccoli cheddar soup featuring a traditional roux for stability and a bold sharp cheddar finish. Perfectly balanced and comforting.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 4 cups fresh broccoli florets, chopped
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Sauté onion and garlic until translucent.
- Whisk in flour and cook for 2 minutes to create a roux.
- Slowly pour in vegetable broth while whisking to ensure no lumps form.
- Add broccoli florets and simmer for 8-10 minutes until tender.
- Stir in heavy cream and reduce heat to low.
- Fold in shredded cheddar cheese one handful at a time until melted and smooth.