Broccoli and Cheddar Cheese Soup

As the first week of fall hits, it is the unofficial start of soup season. Broccoli and cheddar cheese soup has been a classic comfort food that has a hearty and cheesy base and is packed with broccoli flavor. Broccoli and cheddar cheese soup is a great easy dinner that takes little to no effort with very minimal ingredients for the upcoming cold nights. Check out the recipe below.

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Begin by melting the butter in a pot over medium heat. Add the onions and broccoli. Cook until onions have softened and broccoli is bright green, 10 to 12 minutes. Add the garlic and sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted.

Add the stock and mustard. Bring to a boil while stirring and reduce the heat to low. Simmer until the broccoli is tender.

Stir in the hot sauce and cheese and allow the cheese to melt. Try to use full fat cheese to cut down on the cheese getting grainy when it melts into the soup. Transfer in batches to a blender and puree completely. (You blend half if you like chunks in the soup) Taste and season with salt and pepper as needed.

Serve with additional shredded cheese if desired. Makes about 4 servings.

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