A delightful and creamy broccoli soup with a hint of garlic and a touch of cheddar cheese for added richness.
Melt the butter in a large saucepan over medium heat.
Use unsalted butter to control the saltiness of the soup.
Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Stir in the flour and cook for a minute to form a roux.
Ensure the flour is fully incorporated to avoid lumps.
Gradually whisk in the chicken broth and bring to a simmer.
Whisk continuously to achieve a smooth consistency.
Add the broccoli florets and cook until tender.
Cut the broccoli into small pieces for faster cooking.
Blend the soup until smooth using an immersion blender or regular blender.
Blend in batches if using a regular blender to avoid spills.
Stir in the milk, salt, pepper, and cheddar cheese until melted and combined.
Add the cheese gradually to ensure it melts evenly.
Serve the soup hot, garnished with additional cheese or a sprinkle of herbs.
Serve with crusty bread for a complete meal.
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