Broccoli Cheese Soup: Creamy Comfort in Every Spoonful


– 4 cups fresh broccoli floret – 1/2 cup chopped onion – 1/2 cup chopped celery – 1/2 cup chopped carrot – 1/4 cup unsalted butter – 1/4 cup all-purpose flour – 4 cups chicken or vegetable broth – 2 cups whole milk – 2 cups shredded sharp cheddar cheese – Salt and pepper to taste – Optional toppings: additional shredded cheese, crumbled bacon, or chopped chive


Prepare the Vegetables: Start by chopping the broccoli into small florets. In a separate bowl, chop the onion, celery, and carrot. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté until the vegetables become tender. Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables and stir continuously for a few minutes to create a roux, which will thicken the soup. Add Broth and Broccoli: Gradually whisk in the chicken or vegetable broth, ensuring a smooth mixture. Add the chopped broccoli florets to the pot. Simmer to Perfection: Allow the soup to simmer gently for about 15-20 minutes or until the broccoli is tender and cooked to your liking. Blend Smooth: Using an immersion blender or a regular blender (in batches, if needed), puree the soup until it’s smooth and creamy. Incorporate Milk and Cheese: Return the soup to the pot and pour in the whole milk. Stir in the shredded sharp cheddar cheese, allowing it to melt and create that luscious cheese flavor. Season and Serve: Season your Broccoli Cheese Soup with salt and pepper to taste. Ladle it into bowls and, if desired, garnish with additional shredded cheese, crumbled bacon, or chopped chives.


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