
Yields:
4
Prep Time:
10 mins
Total Time:
40 mins
Greek yogurt gives this creamy favorite a lighter, tangy twist.
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Ingredients
- 3 Tbsp.
unsalted butter
- 1
small white or yellow onion, diced
- 2
cloves garlic, minced
- 3 Tbsp.
all-purpose flour
- 4 cups
vegetable broth
- 2 cups
half-and-half
- 2
small heads broccoli, cut into florets and stems cut into 1-in. pieces (8 to 10 c.)
- 3 oz.
sharp white cheddar, grated (1 1/2 cups)
kosher salt
Freshly ground black pepper
pinch of nutmeg
Greek yogurt or sour cream, for garnish (optional)
Directions
- Step 1In a large pot, melt butter over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic and stir until fragrant, 1 minute. Add flour and cook, stirring constantly, until it turns golden, 3 minutes.
- Step 2Add broth and half-and-half and bring to a boil. Reduce heat to medium and add broccoli. Simmer until broccoli is bright green, 4 minutes, then remove four pretty pieces of broccoli (for garnish) and rinse under cold water. Reduce heat to low and cover partially; simmer until broccoli is tender, 15 minutes.
- Step 3If you have an immersion blender, puree soup in pot. Otherwise, working in batches, carefully puree soup in a blender (holding down lid with an old towel to prevent hot liquid from spurting out the top). Pour pureed soup into a large bowl.
- Step 4Immediately whisk in cheddar and season with salt and pepper and nutmeg.
- Step 5Ladle soup into bowls and garnish with Greek yogurt or sour cream (if using), black pepper, and reserved broccoli.
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