Creamy Cheese Soup (Printable Version)
Indulge in creamy broccoli soup made with two cheeses and fresh florets. Pairs wonderfully with bread and takes just 25 minutes to make.
# What You'll Need:
01 -
Cut 6 tablespoons butter into individual tablespoons.
02 -
1 cup of yellow onion, chopped up really small.
03 -
Mince 1 big garlic clove into tiny pieces.
04 -
Mix together 1/4 cup and 3 tablespoons of plain flour.
05 -
Use 3 1/4 cups of low-fat milk.
06 -
1 can (14.5 oz) of chicken broth with less salt.
07 -
1/2 cup of rich, heavy cream.
08 -
Chop 3 cups of fresh broccoli florets.
09 -
2 1/2 cups of sharp cheddar cheese (10 oz).
10 -
1/3 cup (1 oz) of Parmesan, shredded finely.
11 -
Salt and freshly cracked black pepper to your liking.
# Steps to Follow:
01 -
In a big pot over medium heat, melt the butter. Toss in the onions and cook them, stirring often, until they're almost soft—should take about 4 or 5 minutes.
02 -
Add flour and garlic to the pot. Keep stirring for about a minute to blend it all together.
03 -
As you whisk, slowly pour in the milk, followed by the chicken broth. Then toss in the broccoli.
04 -
Keep stirring until the mix starts to thicken up. Lower the heat and simmer until the broccoli softens—this’ll take around 6 to 8 minutes.
05 -
Take it off the heat. Mix in the heavy cream first, then the parmesan and cheddar until everything melts together perfectly.
06 -
Add salt and pepper to suit your taste. Serve hot and sprinkle on more cheddar if you’d like.
# Additional Notes:
01 -
For better texture, shred cheese from fresh blocks.
02 -
Want a stronger taste? Use extra sharp cheddar.
03 -
Feel free to bump the broccoli up to 4 cups if you'd like more.