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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.
prep time10 minutes
cook time15 minutes
total time25 minutes
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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.