Creamy Broccoli & Cheddar Soup
perfect fall soup – perfect for Dairy lovers!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
Ingredients
Scale
- 1/4 cup butter, cubed
- 2 cloves garlic, minced
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 3 tablespoons flour
- 4 cups milk
- 2 cups chicken broth (or vegetable broth)
- 1 cup heavy whipping cream
- 2–3 heads of broccoli, cut into florets and chopped
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Melt the butter in a large stockpot or dutch oven over medium high heat. Add the garlic, onion and thyme, and cook for about 3-4 minutes.
- Whisk in the flour and gradually whisk in the milk, chicken broth, and heavy cream until fully incorporated. Stir in the broccoli.
- Bring to a boil, reduce heat and simmer until broccoli is tender, about 20 minutes.
- If you did not chop your broccoli is small enough pieces (like I did), use your immersion blender to pulse the broccoli into finer pieces.
- Gradually stir in the cheddar until completely melted.
- Serve and enjoy!
Nutrition
- Serving Size: 4