Name: Creamy Broccoli & Cheese Soup
Ingredients: 2 tbsp butter or olive oil; 1 small onion, diced; 2 garlic cloves, minced; ¼ cup all-purpose flour; 2 cups chicken or vegetable broth; 2 cups whole milk or half-and-half; 1½ lbs (680g) fresh broccoli florets, chopped (stems peeled & diced optional); 2 cups shredded sharp cheddar cheese; ½ tsp Dijon mustard (optional, enhances flavor); Salt & black pepper to taste; Optional: pinch of nutmeg, ½ cup carrots for color

Ingredients

Scale

2 tbsp butter or olive oil
1 small onion, diced
2 garlic cloves, minced
¼ cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk or half-and-half
1½ lbs (680g) fresh broccoli florets, chopped (stems peeled & diced optional)
2 cups shredded sharp cheddar cheese
½ tsp Dijon mustard (optional, enhances flavor)
Salt & black pepper to taste
Optional: pinch of nutmeg, ½ cup carrots for color

Instructions

Sauté aromatics: In a large pot, melt butter over medium heat. Add onion; cook 4–5 minutes until soft. Stir in garlic; cook 30 seconds.
Make roux: Sprinkle flour over onions; stir 1–2 minutes until golden.
Add liquids: Gradually whisk in broth and milk. Bring to a gentle simmer.
Cook broccoli: Add broccoli (and carrots if using). Simmer 10–12 minutes, until broccoli is tender.
Blend (optional): For ultra-smooth texture, blend 2–3 cups of soup, then return to pot. Or leave chunky!
Add cheese: Reduce heat to low. Stir in cheddar and Dijon until melted and smooth.
Season with salt, pepper, and optional nutmeg.

💡 Pro Tips:
– For extra creaminess, stir in 2 oz cream cheese with the cheddar.
– Use full-fat dairy for best texture—low-fat may cause separation.
– Make it vegetarian: use veggie broth and check cheese for rennet.

Prep Time & Nutrition (per serving, serves 4):