Description
A creamy and comforting broccoli cheese soup, rich in flavor and perfect for a cozy lunch or dinner.
Ingredients
Units
Scale
- 500 g fresh broccoli florets
- 1 medium onion
- 2 garlic cloves
- 50 g butter
- 40 g all-purpose flour
- 750 ml vegetable or chicken broth
- 250 ml whole milk or cream
- 200 g grated cheddar cheese
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions
- Wash and cut the broccoli into small florets. Finely chop the onion and garlic.
- In a large pot, melt the butter over medium heat. Sauté the onion until translucent, then add the garlic and cook for 1 more minute.
- Stir in the flour and cook for 1 to 2 minutes, stirring constantly to make a roux.
- Gradually pour in the broth while whisking to avoid lumps. Bring to a gentle simmer.
- Add the broccoli florets and cook for about 10 to 12 minutes until tender.
- Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky).
- Reduce the heat, add the milk or cream and stir in the grated cheese until fully melted. Season with salt, pepper, and nutmeg if using.
- Serve hot, garnished with extra cheese or croutons if desired.
Notes
- Use sharp cheddar for extra flavor.
- Add a few carrots for a sweeter taste.
- For a lighter version, use light cream or milk.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg