Broccoli cheddar soup
Prepare a creamy broccoli cheddar soup using fresh broccoli, cheddar cheese, and whole milk for a rich and comforting meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Broccoli (cut into florets) | 2 | Head |
| Cheddar Cheese (grated) | 300 | Grams |
| Whole Milk (none) | 500 | Milliliters |
| Vegetable Broth (none) | 1 | Liter |
| Butter (none) | 50 | Grams |
| All-purpose Flour (none) | 50 | Grams |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Nutmeg (ground) | 0.25 | Tsp |
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the flour and cook for about 2 minutes, stirring constantly.
- Gradually whisk in the vegetable broth and whole milk, ensuring there are no lumps.
- Add the broccoli florets, bring to a simmer, and cook until the broccoli is tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or leave some chunks for texture if desired.
- Stir in the grated cheddar cheese until melted and smooth.
- Season with salt, black pepper, and nutmeg to taste.
- Serve hot, garnished with additional grated cheddar if desired.
Kitchen equipment
Immersion Blender