Description
A comforting and creamy broccoli cheddar soup that warms the soul with each spoonful.
Ingredients
- 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
- Salt and pepper to taste
- 1 cup shredded cheddar (for topping)
Instructions
- In a large pot over medium heat, melt the butter.
- Add the chopped onion and sweat for about five minutes until translucent and fragrant.
- Whisk in flour and cook for about two minutes to form a roux.
- Slowly stir in the chicken stock, seasoning with salt and pepper.
- Stir in the celery and broccoli, bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Stir in the milk and simmer until thick enough to coat the back of a spoon.
- Remove from heat and fold in the shredded cheddar, waiting for each batch to melt before adding more.
- Adjust seasoning if needed and sprinkle additional cheddar on top before serving.
Notes
For a rustic look, leave some broccoli pieces larger. Experiment with different types of cheddar for variations.
