30-Minute Creamy Broccoli Cheddar Soup

Instructions:

1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.

2. Make the Roux: Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste.

3. Add Broth & Broccoli: Gradually pour in vegetable broth, stirring to avoid lumps. Bring to a gentle simmer, then add broccoli florets. Cook for 10–12 minutes until broccoli is tender but still bright green.

4. Blend (Optional): For a smoother texture, use an immersion blender to partially purée the soup, leaving some broccoli chunks.

5. Finish with Dairy: Reduce heat to low. Stir in milk and shredded cheddar until fully melted and creamy. Avoid boiling to prevent curdling.

6. Season & Serve: Taste and adjust with salt, pepper, and optional nutmeg or hot sauce. Serve warm with crusty bread or extra cheese on top.

Quick Tip: For extra richness, substitute ½ cup of milk with heavy cream or add a sprinkle of Parmesan cheese.

Enjoy your cozy, homemade soup in just 30 minutes! 🧀🥦