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Broccoli Cheddar Soup

A warm and comforting creamy broccoli cheddar soup, perfect for chilly days and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 tbsp unsalted butter
  • ½ medium onion, chopped
  • ⅓ cup all-purpose flour
  • 2 cups chicken stock
  • 1 stalk celery, finely diced
  • 2½ cups broccoli, chopped into bite-sized pieces
  • 2 cups whole milk
  • 2 cups shredded cheddar
  • to taste salt and pepper
  • 1 cup shredded cheddar (for topping) For that melty topping!

Method
 

Preparation
  1. Place a large pot over medium heat and melt the butter.
  2. Add the chopped onion and sweat it out for about 5 minutes until soft.
  3. Whisk in the flour, cooking for about 2 minutes until it’s a little golden.
  4. Stir in the chicken stock and season generously with salt and pepper.
  5. Add the celery and broccoli. Bring to a boil, then reduce heat to medium-low and let it simmer until the veggies are tender, about 15 minutes.
  6. Stir in the milk and simmer for another 2 to 3 minutes until thickened.
  7. Remove from heat and stir in the cheddar in small handfuls, waiting for it to melt before adding more.
  8. Season again with salt and pepper, and top with more cheddar before serving.

Notes

Serve in rustic bowls topped with extra cheese. Pairs well with crusty bread. For storage, keep in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.