Broccoli Cheese Soup

Instructions

1. In a large pot over medium heat, melt the butter. Add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant, about 3-4 minutes.

2. Sprinkle the flour over the onion and garlic mixture. Stir well to combine and cook for an additional 2 minutes to create a roux, which will help thicken the soup.

3. Slowly pour in the broth while stirring continuously to avoid any lumps from forming. Bring the mixture to a gentle boil.

4. Add the chopped broccoli to the pot. Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the broccoli is tender.

5. Using an immersion blender or a regular blender, carefully blend the soup until smooth. For a chunkier texture, you can skip this step or blend it to your desired consistency.

6. Return the pot to the stove over low heat. Pour in the milk and heavy cream, stirring gently to combine.

7. Gradually add the shredded cheddar cheese to the soup, stirring until the cheese melts and the soup is smooth and creamy.

8. Season with salt and pepper to taste. Remember, the cheese adds some saltiness, so adjust the seasoning accordingly.

9. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.

10. Serve the Broccoli Cheese Soup hot, garnished with a sprinkle of extra shredded cheddar cheese or a drizzle of cream if desired. Pair it with some crusty bread or crackers for a delightful meal.