Ingredients

The following ingredients have 6 Servings
  • 2 cups broccoli florets
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/4 of a medium onion ((about 1/2 a cup, chopped))
  • 2 cloves of garlic
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1 cup low-sodium chicken broth
  • 6 ounces sharp cheddar cheese ((2 ounces reserved plus additional for topping))

Instruction

  • Blanch broccoli florets in a pot of salted water. Cook for 2-3 minutes until soft and bright green.
  • Strain and set aside.
  • Add the butter, garlic powder, onion powder, salt, pepper, and onion to a large stockpot. Heat over medium heat until the butter melts and the onion is soft.
  • Add the garlic and cook for an additional 30 seconds to 1 minute.
  • Next, whisk in the flour and cook for 2-3 minutes.
  • Slowly add the milk and broth and heat whisk to break up any flour lumps.
  • Continue to heat until the mixture steams and bubbles form around the edge of the pan.
  • Add the cheese an ounce at a time, whisking in between each ounce. Ensure all the cheese melts before adding more.
  • Carefully stir in the 1 1/2 cups of the blanched broccoli.
  • Use a hand blender to blend the soup and break up the broccoli pieces. (See post for additional blending option.)
  • Add remaining broccoli and cheese. Stir to combine.
  • Top with your favorite toppings and serve.
  • Store leftovers in the refrigerator for up to 3 days.