Ingredients
Scale
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups whole milk (or substitute with 2% milk for a lighter version)
- 1 ½ cups sharp white cheddar cheese, shredded (feel free to mix in a bit of smoked cheddar for depth)
- ½ teaspoon ground nutmeg (optional, but it adds a lovely warmth)
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a subtle kick)
If you’re looking to make it vegetarian, simply use vegetable broth instead of chicken broth. I’ve also experimented with adding a pinch of smoked paprika to give it a gentle smoky undertone, which my sister Ouma loved when we tried it together last winter.
Instructions
- Start by melting the butter in a large heavy-bottomed pot over medium heat. When it’s fully melted and bubbling gently, add the diced onion and cook until translucent, about 5 minutes. I always think of Mama Lou’s patience in this step—she’d say “Let the onions talk,” meaning let them soften and sweeten slowly.
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to brown the garlic; it should just release its aroma.
- Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook this mixture for about 2-3 minutes to rid the raw flour taste, whisking to keep it smooth. This step is crucial for that velvety texture.
- Slowly pour in the broth while whisking continuously to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring often. The broth will thicken slightly.
- Add the broccoli florets, reduce the heat to a simmer, and cook uncovered for 10-12 minutes, or until the broccoli is tender but still bright green. I love this stage because the kitchen smells like a garden in early spring.
- Lower the heat to medium-low and stir in the milk and nutmeg. Warm the soup gently—do not boil—until everything is heated through.
- Remove the pot from heat and gradually add the shredded cheddar cheese, stirring until fully melted and incorporated. This is the moment the soup transforms into something pure comfort. If you want it smoother, use an immersion blender to pulse the soup a few times, but I like to keep some broccoli texture intact, just like Mama Lou’s style.
- Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
