Description
A rich and velvety vegetarian soup that balances earthy, fresh broccoli with the tangy depth of sharp, aged cheddar cheese. This ultimate comfort meal uses a classic roux base for a smooth, stable texture without any processed additives, making it a perfect, restaurant-quality dish to prepare at home.
Ingredients
4 cups fresh broccoli florets and peeled stems
3 cups sharp cheddar cheese, hand-shredded
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth
1 cup heavy cream
1 cup yellow onion, finely diced
3 cloves garlic, minced
Instructions
Melt butter in a large heavy-bottomed pot over medium heat.
Sauté diced onions until translucent and soft, about five minutes.
Stir in minced garlic and cook for one minute until fragrant.
Whisk in the flour and cook for two minutes to form a blonde roux.
Slowly pour in vegetable broth while whisking constantly to prevent lumps.
Add chopped broccoli florets and stems to the liquid.
Simmer on low heat for 15 minutes or until broccoli is tender.
Stir in the heavy cream.
Gradually fold in the hand-shredded cheddar cheese until completely melted and smooth.
Serve immediately.
Notes
Always shred the cheese by hand for the best melting consistency. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop on low heat to prevent the cheese from separating.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg