Description
This velvety, comforting soup features fresh broccoli florets and sharp, aged cheddar cheese cooked together in one heavy-bottomed pot. Perfect for busy weeknights, this recipe yields a rich, luxurious texture without the need for complicated thickeners. It is a reliable, wholesome American classic that brings warmth to any table, offering a perfectly emulsified sauce and tender vegetables in under forty minutes.
Ingredients
4 cups fresh broccoli florets, chopped small
3 cups sharp cheddar cheese, grated
4 cups vegetable broth, low sodium
1 cup heavy cream
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 medium yellow onion, finely diced
3 cloves garlic, minced
Instructions
Melt the butter in a large Dutch oven over medium heat until it foams slightly.
Add the diced onion to the pot and sauté until translucent, approximately five minutes.
Stir in the minced garlic and cook for one minute until fragrant.
Whisk the flour into the butter and onion mixture to create a light roux.
Slowly pour in the vegetable broth while whisking continuously to prevent lumps.
Bring the liquid to a gentle simmer for five minutes to thicken.
Add the broccoli florets and cook for 10-12 minutes until tender.
Reduce heat to low and stir in the heavy cream and grated cheddar cheese.
Stir gently until the cheese is completely melted and the soup is smooth and creamy.
Serve warm immediately.
Notes
Hand-grating the cheddar cheese ensures the smoothest melt, as pre-shredded cheese often contains anti-caking agents that can cause graininess. Maintain low heat during the final cheese addition to prevent the sauce from breaking. Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10
- Cook Time: 30
- Category: Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 15g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg