Ingredients
Scale
- 1 lb frozen broccoli florets (budget-friendly and pre-chopped)
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups milk (whole or 2% works best)
- 2 cups shredded sharp cheddar cheese (grated from a block for best melting)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional for color)
Instructions
- Place a large pot or Dutch oven over medium heat. Add the butter and let it melt until it starts to bubble. Toss in your diced onions and cook for about 4 to 5 minutes until they become translucent and soft. Add the minced garlic and cook for just 60 seconds until you can smell that amazing aroma. Be careful not to burn the garlic!
- Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about one minute to cook out the “raw” flour taste. Slowly pour in the broth while whisking or stirring vigorously to prevent lumps. Once the broth is incorporated, pour in the milk. Add the frozen broccoli florets, salt, pepper, and paprika. Bring the mixture to a gentle simmer, then turn the heat to medium-low. Cover and cook for 10 to 12 minutes until the broccoli is tender.
- If you prefer smaller bits of broccoli, use a potato masher or a fork to gently break up the florets directly in the pot. Turn the heat to low to ensure the soup does not boil. Stir in the shredded cheddar cheese one handful at a time, moving the spoon in a circular motion until the cheese is completely melted and the soup is silky smooth. Taste and add extra salt if needed. Ladle the soup into warm bowls and serve immediately.
- Cook Time: 30 minutes