Ingredients
Soup Base
- 6 Tbsp butter, cut into 1 Tbsp pieces
- 1 cup finely chopped yellow onion
- 1 large clove garlic, finely minced
- 1/4 cup + 3 tbsp all-purpose flour
- 3 1/4 cups low-fat milk
- 1 (14.5 oz) can low-sodium chicken broth
- 1/2 cup heavy cream
Vegetables
- 3 cups (packed) finely chopped fresh broccoli florets
Cheeses
- 10 oz (2 1/2 cups) sharp cheddar cheese (or extra sharp cheddar cheese, plus more for serving)
- 1 oz (1/3 cup) finely shredded Parmesan cheese
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Melt Butter and Sauté Onions: Melt the butter in a pot over medium-high heat. Add in the finely chopped onions and cook, stirring frequently until they become nearly soft and translucent, about 4 to 5 minutes.
- Add Garlic and Flour: Stir in the minced garlic and then add the flour. Cook this mixture for about 1 minute while stirring constantly to cook out the raw flour taste and create a roux.
- Incorporate Liquids and Broccoli: While whisking continuously, slowly pour in the low-fat milk followed by the low-sodium chicken broth. Stir well to combine and then add the finely chopped broccoli florets.
- Cook and Thicken Soup: Continue stirring the mixture consistently over medium heat until it begins to thicken. Then reduce the heat to low and cook, stirring very frequently, until the broccoli becomes tender, which should take about 6 to 8 minutes.
- Finish with Cream and Cheese: Remove the pot from heat. Stir in the heavy cream first, followed by the sharp cheddar and Parmesan cheeses, mixing until all the cheese has melted smoothly into the soup.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve warm, and optionally garnish with additional cheddar cheese for extra richness.
Notes
- For a thinner soup, add more milk gradually until desired consistency is reached.
- Use extra sharp cheddar for a more intense cheese flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Vegetarian option: Substitute chicken broth with vegetable broth.
- Ensure constant stirring after adding flour to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
