A delightful twist on the classic broccoli cheddar soup, featuring a creamy texture and rich flavors.
Melt the butter in a stock pot over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the diced onion and cook until softened, about 5 minutes.
Stir occasionally to prevent the onion from sticking.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the broccoli and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the broccoli is tender, about 10 minutes.
Cut the broccoli into small florets for even cooking.
In a separate bowl, whisk the flour into the milk until smooth.
Ensure there are no lumps for a smooth soup.
Gradually stir the milk mixture into the soup, stirring constantly until thickened.
Keep stirring to prevent the flour from clumping.
Reduce the heat to low and stir in the cheeses until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Season with black pepper and adjust salt to taste.
Taste the soup before adding salt, as the cheese and broth may already be salty.
Serve the soup hot, garnished with additional cheese or a sprinkle of parsley if desired.
Serve with crusty bread for a complete meal.
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