Broccoli Cheese Soup (Print Version)
# Ingredients:
01 -
3 ¼ cups milk (add a bit more if you need to thin it out).
02 -
1 teaspoon garlic, finely chopped.
03 -
6 tablespoons butter, divided into single-tablespoon chunks.
04 -
¼ cup all-purpose flour, plus 2 extra tablespoons.
05 -
1 cup finely diced yellow onion.
06 -
2 ½ cups shredded cheddar cheese.
07 -
Salt and freshly cracked black pepper, adjust to taste.
08 -
3 cups broccoli florets, chopped small.
09 -
½ cup heavy cream.
10 -
⅓ cup very finely shredded Parmesan cheese.
11 -
1 (14.5 oz) can of chicken broth.
# Instructions:
01 -
Put butter in a pot over medium-high heat. Toss in the onions and stir occasionally until they’re starting to soften, about 4-5 minutes.
02 -
Stir in the garlic and flour and keep stirring constantly for 1 minute to stop it from sticking or burning.
03 -
Slowly pour in the milk, whisking as you go. Then add the chicken broth and broccoli, giving it a good stir. Let everything cook until the mixture gets thicker.
04 -
Lower the heat and keep cooking, stirring now and then, until the broccoli gets soft, about 6-8 minutes.
05 -
Take the pot off the stove and mix in the heavy cream. Slowly add the cheddar and Parmesan, stirring well until the cheese is melted and the soup is smooth.
06 -
Sprinkle in salt and pepper until the flavor’s just right for you. Serve it warm and, if you want, sprinkle some extra cheddar on top.
# Notes:
01 -
With a silky texture and packed with cheesy goodness, this broccoli soup is tasty and comforting, full of soft broccoli chunks.
02 -
Pair it with crusty bread for a cozy meal that’s easy to whip up on a cold night or a busy evening.
03 -
If you’re feeling adventurous, add a little nutmeg or a splash of hot sauce for a flavor boost.