Description
Warm, velvety soup brimming with tender broccoli peeking through a rich cheddar base. A hint of garlic and nutmeg deepens the savory layers, creating a comforting bowl that warms the senses with each creamy spoonful.
Ingredients
- 4 cups broccoli florets
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch nutmeg
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Whisk in flour and cook, stirring constantly, for 2 minutes.
- Gradually whisk in chicken broth until the mixture is smooth.
- Add broccoli florets, bring to a boil, then reduce heat and simmer for 10 minutes until broccoli is tender.
- Stir in milk and heavy cream and heat gently without boiling.
- Remove from heat and add shredded cheddar cheese, stirring until fully melted.
- Season with salt, black pepper, and nutmeg.
- Use an immersion blender to partially blend the soup to your desired consistency.
Notes
- Substitute vegetable broth for a vegetarian version.
- For a smoother texture, blend the soup longer.
- Garnish with extra shredded cheddar or chopped broccoli.
- Store leftovers in the refrigerator for up to 3 days.