Broccoli Cheddar Soup

Ingredients

• 1 onion (small, chopped)
• 1 carrot (medium, chopped)
• 1 celery stalk (chopped)
• 2 garlic (cloves, minced)
• 2 tbsp butter
• 3 tbsp flour (all-purpose, whole wheat, or gluten-free flour)
• 3 cups less sodium chicken broth (or vegetable broth)
• 1 cup fat-free milk
• 0.25 tsp kosher salt
• fresh black pepper (to taste)
• 6 cups broccoli florets (chopped into small pieces; about 2 heads)
• 1.25 cups sharp cheddar (shredded, plus additional cheddar for garnish if desired)
• 2 tbsp Parmesan cheese (grated)

Steps

1. 1

   Chop the onion, carrot, celery, and garlic in a chopper or mini food processor.

2. 2

   Melt the butter in a large pot.

3. 3

   Add the chopped vegetables, kosher salt, and black pepper to the pot. Sauté over low heat until soft, about 5 minutes.

4. 4

   Stir in the flour to create a roux. Cook for 2 minutes to remove the raw flour taste.

5. 5

   Gradually whisk in the chicken broth, ensuring there are no lumps.

6. 6

   Add the milk and increase the heat to high. Bring the mixture to a boil.

7. 7

   Add the broccoli florets and grated Parmesan cheese, then stir well.

8. 8

   Adjust the salt and pepper to taste.

9. 9

   Cook uncovered over low heat until the broccoli is cooked, about 10 minutes.

10. 10

    Quickly blend part of the soup for a second or two with an immersion blender. Alternatively, remove about 1–2 cups of soup, blend it, and return it to the pot. This thickens the soup slightly.

11. 11

    Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.

12. 12

    Serve hot, garnished with additional cheddar cheese if desired.

Notes

The broth may be chicken or vegetable broth. The flour may be all-purpose, whole wheat, or gluten-free. The source does not specify a quantity for optional garnish cheddar.

Nutrition per serving

• soup
• main
• comfort food
• gluten-free option
• stovetop