Ingredients
Vegetables
- ½ onion, chopped
- 1 ½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
Dairy & Fats
- ¼ cup butter (divided: 1 tablespoon for sautéing onions, remainder for roux)
- 2 cups whole milk (or half and half)
- 2 ½ cups shredded sharp Cheddar cheese
Pantry
- ¼ cup all-purpose flour
- 2 cups chicken broth (or chicken stock)
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Sauté onions: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Remove from skillet and set aside.
- Make the roux: In the same skillet, melt the remaining butter. Whisk in the flour and cook for 2-3 minutes over medium heat, whisking constantly to form a light roux without browning.
- Add milk and broth: Gradually pour in the whole milk while whisking continuously to avoid lumps. Stir in the chicken broth and bring the mixture to a gentle simmer.
- Add vegetables: Add the sautéed onions, chopped broccoli florets, celery, and matchstick carrots to the simmering liquid. Continue to simmer until the vegetables are tender, about 20 minutes.
- Incorporate cheese and season: Remove the soup from heat and stir in the shredded sharp Cheddar cheese until fully melted and creamy. Season with salt and freshly ground black pepper according to your taste.
- Serve: Ladle the hot soup into bowls and serve immediately for a comforting, cheesy meal.
Notes
- For a thicker soup, increase the flour by 1 tablespoon when making the roux.
- Substitute half and half for whole milk for an even richer texture.
- Use low-sodium chicken broth to control salt content.
- To make it vegetarian, replace chicken broth with vegetable broth.
- For a smoother soup, blend partially or fully before adding cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
