Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 3 cups broccoli florets
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
If you’re looking to keep things a bit lighter, you can substitute whole milk with half-and-half or even a non-dairy milk alternative. It’s all about using what you have on hand and making it work for you, much like I learned to do as a young mom juggling work and family.
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onion mixture, stirring constantly for about 2 minutes, until it forms a roux. This is a great time to hum along to your favorite tune—it makes the process even more enjoyable!
- Gradually add the broth, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
- Add the broccoli florets and cook for about 15 minutes, or until the broccoli is tender.
- Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and incorporated.
- Pour in the milk, season with salt, pepper, and nutmeg, and continue to stir until everything is well combined and heated through.
- For a smoother texture, use an immersion blender to puree the soup to your desired consistency. Personally, I love leaving a few broccoli pieces intact for a bit of texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
