Ingredients
- 1/3 cup chopped onion
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp pepper
- 2 cups 2% milk
- 1 cup chicken broth
- 1.5 cups cooked chopped broccoli
- 3/4 cup shredded cheddar cheese
Make the Roux
In a small saucepan, get the butter melting over medium heat. Add the onion and cook it until it’s tender.
Stir in the flour, salt, and pepper until it’s all blended.
This will form a thick paste.
Build the Soup
Gradually add the milk and then the broth. Bring it to a boil.
Cook and stir until it thickens; this should take about ~2 minutes.
Finish with Broccoli and Cheese
Add the broccoli to the pot. Cook and stir until the broccoli is heated through.
Pull the pot off the heat.
Stir in the cheese until it’s completely melted.
Broccoli Cheddar Soup
The roux is everything here – that flour and butter paste thickens the soup in minutes instead of simmering for an hour. Adding cheese off the heat prevents it from breaking into greasy clumps.
Ingredients
- 1/3 cup chopped onion
- 1/3 cup butter, cubed
- 1/3 cup all-purpose flour
- 1/2 tsp Diamond Crystal kosher salt
- 1/4 tsp pepper
- 2 cups 2% milk
- 1 cup chicken broth
- 1.5 cups cooked chopped broccoli
- 3/4 cup shredded cheddar cheese
Instructions
- Melt butter in saucepan over medium heat; cook onion until tender.
- Stir in flour, salt, and pepper until blended.
- Gradually add milk and broth, stirring constantly; bring to boil.
- Cook and stir until thickened, about 2 minutes.
- Add broccoli; cook until heated through.
- Remove from heat; stir in cheese until melted.
Notes
Use freshly grated cheese for best melting. Soup will continue to thicken as it cools.