Description
A comforting meal that balances the earthy notes of fresh broccoli with the rich depth of melted cheddar, perfect for chilly evenings or quick lunches.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion (finely diced)
- 3 large garlic cloves (minced)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 large head fresh broccoli (cut into small florets)
- 1/2 cup shredded carrots
- 3 cups sharp cheddar cheese (freshly shredded)
- 1 teaspoon dried thyme
- Salt (to taste)
- black pepper (to taste)
- 1 French baguette sliced into 1-inch rounds
- 2 stalks green onions (thinly sliced (optional garnish))
Instructions
- Sauté diced onion and minced garlic in 2 tablespoons of butter until soft. Add broccoli, carrots, broth, and thyme. Simmer covered for 10-12 minutes until tender.
- Blend half the vegetable mixture and return to pot. Whisk in flour and remaining butter to create a roux. Simmer for 2-3 minutes to cook off the flour taste.
- Reduce heat to low. Stir in milk and heavy cream. Remove from heat and gradually add shredded cheddar cheese, stirring until melted. Season with salt and pepper.
- Preheat broiler. Brush baguette slices with garlic butter and broil for 2-3 minutes until golden and crispy.
- Ladle soup into bowls, garnish with green onions, and serve immediately with warm garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup, main
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 5
- Sodium: 900
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 80
Keywords: Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of milk if needed. Freeze soup without cheese for up to 3 months.