A creamy and flavorful broccoli soup with a hint of cheddar, perfect for a cozy meal.
Chop the broccoli into small florets.
Cutting the broccoli into uniform pieces ensures even cooking.
Dice the onion and celery.
Use a sharp knife to make dicing easier and safer.
In a saucepan, combine the broccoli, onion, and celery with a small amount of water. Cook over low heat for a few minutes until tender.
Cover the pan to steam the vegetables more effectively.
Drain the water and set the vegetables aside.
Ensure all excess water is removed to avoid diluting the soup.
In a skillet, melt the butter over medium heat.
Use a non-stick skillet to prevent sticking.
Stir in the flour and cook for a minute to form a roux.
Stir constantly to avoid lumps.
Gradually add the milk, whisking continuously until the mixture thickens.
Warm the milk slightly before adding to prevent curdling.
Stir in the cheddar cheese until melted and smooth.
Add the cheese in small batches for easier melting.
Combine the cooked vegetables with the cheese sauce and simmer for a few minutes.
Stir occasionally to prevent sticking.
Serve the soup warm, optionally garnished with a sprinkle of extra cheese or a dollop of mustard.
Serve with crusty bread for a complete meal.
