- 2 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups small broccoli florets, cooked and chopped into bite-sized pieces
- 2 cups shredded Cheddar cheese
- Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes until the onion is softened.
- Stir in the flour and cook for 1 minute.
- Gradually stir in the chicken broth and half-and-half cream. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 10 minutes.
- Stir in the salt, pepper, broccoli, and cheese. Cook until cheese is melted.
- Serve hot.
soup
cheddar
broccoli
vegetarian
dinner
lunch
easy
quick