Broccoli Cheddar Soup

Instructions:

1. Melt the butter in a pot over medium heat. Sauté the onion until soft, then add garlic and cook for 1 minute.
2. Stir in the flour to form a roux and cook for 1–2 minutes.
3. Slowly whisk in the broth until smooth, then bring to a gentle simmer.
4. Add the broccoli and cook for 10–12 minutes, or until tender.
5. Stir in the cream and reduce the heat to low.
6. Add the cheddar cheese a handful at a time, stirring until melted and creamy.
7. Season with salt and pepper to taste.
8. Serve hot and top with croutons if desired.

Variations

• Use half broccoli and half cauliflower for a mixed veggie version.
• Add a pinch of nutmeg for warmth.
• Swap cheddar for sharp white cheddar or a blend.
• Stir in cooked bacon for smoky depth.
• Add diced potatoes for extra heartiness.

Tips

• Shred cheese from the block — it melts smoother than pre-shredded.
• Don’t boil after adding the cheese; high heat can make it grainy.
• Blend half the soup before adding cheese for an extra silky base.
• Adjust thickness by adding a splash of broth or simmering longer.
• Serve with toasted bread or garlic croutons for the perfect finish.