Ingredients
Scale
- 5 tbsp unsalted butter
- ½ onion (chopped)
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk (finely diced)
- 2½ cups broccoli (chopped)
- 2 cups whole milk
- 3 cups shredded cheddar cheese (2 cups for soup, 1 cup for garnish)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prepare your ingredients by chopping the onions, celery, and broccoli into bite-sized pieces.
- In a large pot over medium heat, melt the unsalted butter and sauté the chopped onion until soft (about 5 minutes).
- Whisk in the all-purpose flour, cooking for about 2 minutes until lightly golden.
- Stir in chicken stock, season with salt and pepper, then add diced celery and broccoli. Bring to a boil before reducing heat to medium-low; simmer until vegetables are tender (approximately 15 minutes).
- Incorporate whole milk and simmer until the soup thickens enough to coat the back of a spoon (about 2-3 minutes).
- Gradually stir in shredded cheddar cheese until melted.
- Adjust seasoning if needed, serve hot garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Use fresh broccoli for better flavor. Gradually add cheese to prevent clumping. Consider blending the soup for an ultra-smooth texture.