A comforting and creamy broccoli cheddar soup, perfect for a cozy meal for two.
Place the broccoli florets in a microwave-safe bowl with a splash of water and microwave for 3-5 minutes until tender.
Cover the bowl with a microwave-safe lid or plate to retain the steam and cook the broccoli evenly.
Mash the steamed broccoli with a fork to your desired consistency.
For a smoother soup, you can blend the broccoli instead of mashing it.
In a saucepan, heat the butter and olive oil over medium heat until melted.
Using a combination of butter and olive oil prevents the butter from burning.
Add the chopped onion and sauté for 2 minutes. Add the minced garlic and cook for another minute.
Cook the onion until translucent for a milder flavor.
Stir in the flour and cook for 1 minute to form a roux.
Stir constantly to prevent the roux from burning.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Warm the milk slightly before adding to the roux for a smoother mixture.
Add the mashed broccoli to the saucepan and stir to combine.
Ensure the broccoli is evenly distributed in the soup.
Stir in the cheddar cheese and cook until melted and the soup thickens.
Add the cheese in small batches to ensure it melts evenly.
Season with salt, pepper, and cayenne pepper to taste.
Taste the soup before adding salt, as the cheese may already be salty.
Serve the soup hot, garnished with additional cheese or a sprinkle of cayenne pepper.
Pair the soup with crusty bread for a complete meal.
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