Broccoli Cheddar Soup | Recipe

Melt the butter in a Dutch oven or stock pot over medium heat. Add the onions and the garlic; cook and stir for 5 minutes or until the onions are crisp-tender and the garlic is fragrant.

Sprinkle the flour over the onion mixture; mix well. Cook and stir for 2 minutes. Gradually stir in the broth.

Bring the broth mixture just to a boil, then simmer it over medium-low heat for 10 minutes or until slightly thickened, stirring constantly.

Meanwhile, steam the broccoli until tender; drain. Set the broccoli aside.

Use a blender to blend the soup until smooth.

Return the puréed soup to the Dutch oven. Gradually stir in the milk, then add the shredded cheese. Cook the soup over low heat until the cheese is completely melted, stirring constantly.

Add the broccoli to the soup, then season the soup with the salt and pepper to taste. Cook over low heat until the soup is heated through, stirring frequently.

Serve the soup topped with croutons and/or additional shredded cheese.

Tip: Use a steamer basket or microwave to steam the broccoli. If using the microwave, add a small amount of water to the broccoli in the microwaveable dish before microwaving the broccoli.