Cream of Broccoli Soup

🛒 Ingredients

• Broccoli florets 125 g · 43 kcal
• Yellow onion, chopped 25 g · 10 kcal
• Garlic, minced 3 g · 4 kcal
• Unsalted butter 10 g · 72 kcal
• All-purpose flour 8 g · 27 kcal
• Vegetable broth 175 g · 9 kcal
• Heavy cream 50 g · 170 kcal
• Cheddar cheese, shredded 25 g · 101 kcal

👨‍🍳 Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Sprinkle in the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
3. Gradually whisk in the vegetable broth until smooth, ensuring no lumps remain. Bring the mixture to a simmer.
4. Add the broccoli florets to the pot. Cover and simmer for 10-15 minutes, or until the broccoli is very tender.
5. Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer in batches to a regular blender and blend.
6. Return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and incorporated.
7. Taste and season with salt and pepper as desired. Serve hot, garnished with extra shredded cheddar cheese or a drizzle of cream if desired.