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This Broccoli Cheddar soup is creamy, hot, and delicious. It can easily be converted to a vegetarian dish, and it’s mostly keto-friendly. It comes together really fast, too, so it’s good for weeknights. I made it in my instant pot, but these directions are for stove cooking.
Ingredients
- 2 heads of broccoli, chopped (i like big chunks, but you can go smaller if you like)
- 4 cups stock (veggie or chicken)
- 2 cups heavy cream
- 2 cups milk
- 2 1/2 cup cheddar cheese
- 1 clove garlic, minced
- 1 tablespoon hot sauce (I use Franks or Tabasco, but whatever you have on hand is fine)
- 3 tablespoons flour
- 3 tablespoons butter
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
Instructions
- In large pot (or instant pot, which is how I make all of my soup because it's convenient as fuck, you should def try it), cook your broccoli until soft. Different methods have different times, but steaming is always my go-to.
- Remove cooked broccoli from the pot, and add the butter, melting it over medium-high heat.
- Add your garlic to the butter, and let it sizzle in there for a couple of minutes, but not too long. Do not burn your garlic, my bro.
- Once the butter is melted, stir in the flour and mix to make a roux.
- Slowly whisk in your stock, and bring to a boil.
- Whisk in your milk, followed by your heavy cream, then return to a boil before turning the soup down to medium-low.
- Once your soupy goodness is bubbling, slowly whisk in your cheese. You need to do this a little at a time to avoid it getting all clumpy and shitty. It will ruin your fucking dinner, don't rush it.
- Add all the seasonings and allow the soup to simmer for about 5-8 minutes.
- Add your broccoli and turn off the heat. Allow it to sit together for a few minutes before serving.
- I like to top this with more cheese and some bacon, but obviously if you're going the veg route, leave the bacon off.
