Ingredients for Fresh Broccoli And Cheddar Soup
- Head Of Broccoli
- 2 tablespoons unsalted butter
- Yellow Onion
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- Dried Thyme
- 1 tablespoon fresh lemon juice
- 1 cup whole milk (or half-and-half for extra creaminess)
- Sharp Cheddar Cheese
- Salt And Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fresh Broccoli And Cheddar Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fresh Broccoli And Cheddar Soup
- Preheat oven to 375°F (190°C) and lightly roast broccoli florets for 10 minutes for a deeper flavor. (Optional)
- Peel the tough outer layer of broccoli stems and chop into 1-inch pieces.
- Melt butter in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and sauté for 5 minutes, until softened.
- Stir in the flour and cook for 1 minute, until a roux forms.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Add the broccoli florets and chunks, thyme, and lemon juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
- Carefully use an immersion blender to partially puree the soup, leaving some broccoli chunks for texture.
- Stir in the milk and heat through. Do not boil.
- Reduce heat to low and stir in 1 cup of the shredded cheddar cheese until melted and smooth.
- Season with salt, pepper, and nutmeg (if using) to taste.
- Ladle into bowls and top with the remaining 1/2 cup of shredded cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
13g
Fat
63g
Carbs
5g
