Broccoli Cheese Soup
This homemade broccoli cheese soup is better than Panera!
Servings: 5
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ yellow onion finely diced
- 8 cloves garlic minced
- 1 ¼ cups whole milk
- 32 oz vegetable broth
- ¾ cup heavy cream
- 2 ½ cups finely chopped broccoli florets around 1 ½ heads
- 8 oz sharp cheddar cheese freshly grated
- ¾ teaspoon salt
Instructions
- Melt the butter over medium heat in a dutch oven
- Add the onions and cook until softened
- Add the garlic and cook for 1-2 minutes, until fragrant
- Add the flour and stir constantly until it starts to brown (3-5 minutes)
- Pour in the milk, vegetable broth, and heavy cream, stirring constantly, until smooth (13-15 minutes)
- Add the broccoli and simmer for 15 minutes, until tender
- Turn the heat down and stir in the fresh grated cheddar cheese into the broccoli cheese soup
- Stir until the cheese is completely melted (around 5 minutes)
- Salt to taste before serving
Notes
Leftovers can be stored in the fridge for up to 3 days
Nutrition
Calories: 483kcal | Carbohydrates: 18g | Protein: 16g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 1422mg | Potassium: 349mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2032IU | Vitamin C: 43mg | Calcium: 456mg | Iron: 1mg