This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be enjoyed year-round for lunch or dinner.
Ingredients
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour, AP, whole wheat or gluten-free flour
- 3 cups less sodium chicken broth, or vegetable broth
- 1 cup fat free milk
- 1/4 teaspoon kosher salt
- fresh black pepper, to taste
- 6 cups broccoli florets, chopped into small pieces, about 2 heads
- 1-1/4 cups shredded sharp cheddar
- 2 tablespoons grated Parmesan cheese
Directions
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.
- Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.
- Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.
- Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.
- Serve the soup hot, garnished with additional cheddar cheese, if desired.
