Broccoli Cheddar Soup

Broccoli Cheddar Soup

from skinnytaste.com
50 min

This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that can be enjoyed year-round for lunch or dinner.

Ingredients

  • 1 small onion (chopped)
  • 1 medium carrot (chopped)
  • 1 celery stalk (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons butter
  • 3 tablespoons flour (AP, whole wheat or gluten-free flour)
  • 3 cups less sodium chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • 1/4 teaspoon kosher salt
  • fresh black pepper (to taste)
  • 6 cups broccoli florets (chopped into small pieces, about 2 heads)
  • 1-1/4 cups shredded sharp cheddar
  • 2 tablespoons grated Parmesan cheese

Directions

  1. 1

    Chop onion, carrot, celery, garlic in a chopper or mini food processor.

  2. 2

    In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.

  3. 3

    Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.

  4. 4

    Gradually whisk in the chicken broth, ensuring there are no lumps.

  5. 5

    Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.

  6. 6

    Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.

  7. 7

    Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.

  8. 8

    Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.

  9. 9

    Serve the soup hot, garnished with additional cheddar cheese, if desired.