Description
This comforting Broccoli Cheddar Soup is a velvety, restaurant-quality dish that brings warmth to any meal. Featuring a savory base of aromatic vegetables and a light flour-thickened broth, it is perfectly balanced with sharp cheddar and fresh broccoli florets. This one-pot, wholesome meal is both nutritious and incredibly satisfying, making it a perfect choice for hectic weeknights or cozy, mindful moments at home.
Ingredients
1 small onion, finely chopped
1 medium carrot, chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons all-purpose flour
3 cups low-sodium chicken or vegetable broth
1 cup fat-free milk
1/4 teaspoon kosher salt
Freshly cracked black pepper, to taste
6 cups broccoli florets, chopped into bite-sized pieces
1 1/4 cups sharp cheddar cheese, shredded
2 tablespoons grated Parmesan cheese
Instructions
In a large pot, melt the butter over medium heat.
Add the onion, carrot, and celery, sautéing until softened.
Stir in the garlic and cook for one minute until fragrant.
Whisk in the flour and cook for about one minute to create a light roux.
Slowly pour in the broth and milk while whisking constantly to ensure a smooth consistency.
Add the broccoli florets and season with salt and pepper.
Simmer uncovered for 15-20 minutes or until the broccoli is tender.
Remove from heat and stir in the cheddar and Parmesan cheeses until melted and creamy.
Serve warm and adjust seasoning if necessary.
Notes
You can substitute the all-purpose flour with a gluten-free flour blend if needed. For a smoother soup, you may pulse the mixture briefly with an immersion blender before adding the cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg