⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 2 tablespoons Butter
• 1/2 cup Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Broccoli florets
• 2 tablespoons All-purpose flour
• 4 cups Chicken broth
• 1 1/2 cups Cheddar cheese, shredded
• to taste Salt and pepper
• a pinch Cayenne pepper (optional)
• 1/2 cup Breadcrumbs
• 2 tablespoons Melted butter for breadcrumbs
• 1 tablespoon Fresh parsley, chopped (for garnish)

📖 Instructions

1. First things first, wash and chop your broccoli. I like to cut mine into bite-sized florets. Roughly 1 inch is a good aim, but who's counting, really?
2. Next up, melt the butter in a large pot or Dutch oven over medium heat. Add in the chopped onion and cook until softened—about 5-7 minutes. Don't be afraid to let it get a little translucent; it adds to the flavor.
3. Once the onions are happy, stir in the garlic and cook for another minute until fragrant. Just enough time for that wonderful aroma to fill your kitchen. Ah, cooking is pure aromatherapy!
4. Time to add the broccoli. Toss it into the pot with the onions and garlic. Stir to combine and cook for about 5 minutes until it starts to soften a bit. This is where you get to make it your own-- add a pinch of salt and black pepper here!
5. Now comes the cheesy part! Sprinkle the flour over the broccoli mixture and cook for 1-2 minutes while constantly stirring. This cooks out the raw flour taste and helps thicken the soup. Don't be afraid to whisk the mixture here; it helps ensure the thickening process is smooth!
6. Slowly whisk in the chicken broth, making sure to break up any lumps. Don't rush it; you want the broth to integrate seamlessly with the other ingredients.
7. Bring the mixture to a simmer and cook for about 10-15 minutes, or until the broccoli is tender-crisp. You want it to be mostly soft but still have a bit of a bite to it. We don't want mushy broccoli here!
8. Reduce heat to low. Remove the pot from the heat and carefully use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious of hot liquids and steam, use a towel and vent the lid!
9. Stir in the cheddar cheese, and stir it until it's completely melted. If you are using sharp cheddar, it melts a bit less easily. You may have to heat it very gently if need be!
10. Season the soup to your liking. I prefer it with a good amount of salt, pepper, and a pinch of cayenne pepper for a little kick. But hey, this is your soup, so personalize it!
11. While the soup simmers, make the breadcrumbs. In a small bowl, combine the bread crumbs with 2 tablespoons of melted butter. Season with salt and pepper. Spread them out on a baking sheet and bake at 375°F for 8-10 minutes or until golden brown and crispy. Perfect crunch!
12. Serve the soup hot, and top each bowl with the crispy breadcrumbs. Garnish with fresh parsley, if desired. Enjoy your masterpiece!

📝 Notes

• For a richer flavor, use heavy cream instead of some of the chicken broth.
• Feel free to add other vegetables, such as carrots or celery.
• If you don’t have an immersion blender, use a regular blender instead, blending in batches.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat before serving. They also freeze amazingly!