Ingredients
1 tbspunsalted butter
1/4 cupunsalted butter
1/2medium onion, finely diced
1/4 cupall-purpose flour
2 cupswhole milk
2 cupschicken stock (or vegetable stock)
1 1/2 cupsbroccoli florets, chopped
1 cupmatchstick carrots
1stalk celery, thinly sliced
2 1/2 cupssharp cheddar cheese, freshly grated
Salt and pepper to taste
Instructions
Melt 1 tablespoon of butter in a skillet over medium-high heat.
Add the onion and sauté until tender and translucent, about 5 minutes, then set aside.
In a separate large pot, melt the remaining 1/4 cup of butter and whisk in the flour to create a roux.
Slowly whisk in the milk and chicken stock until smooth, then simmer until slightly thickened.
Add the broccoli, carrots, and celery to the liquid base and simmer until vegetables are tender.
Stir in the sautéed onions and remove from heat.
Gradually stir in the freshly grated cheddar cheese until completely melted and smooth.
Season with salt and pepper to taste and serve warm.
Notes
Always grate your cheese from a block rather than using pre-shredded bags to ensure a smooth, velvety melt without anti-caking agents. Use low-sodium stock to better control the final salt level. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop.
- Prep Time:15
- Cook Time:45
- Category:Soup
- Method:Stovetop Simmering
- Cuisine:American
- Diet:Vegetarian (if vegetable stock used)