Ingredients:

0.5x

1x

2x

4x

 

•   1 tbsp butter
•   .5 onion
•   .25 cup butter
•   .25 cup all-purpose flour
•   2 cup milk
•   2 cup chicken stock
•   1.5 cup broccoli florets
•   1 cup carrots
•   1 stalk celery
•   2.5 cup Cheddar cheese

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Sauté the Onion: In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until soft and translucent—about 5-7 minutes, stirring frequently.
2. Make the Roux: Stir in the melted butter and flour. Whisk constantly to combine, cooking for 3-4 minutes until the mixture thickens and becomes lightly golden.
3. Add the Liquids: Gradually whisk in the milk and chicken stock, ensuring the flour mixture dissolves completely. Bring the soup to a gentle boil while whisking continuously.
4. Cook the Vegetables: Once the soup is simmering, add the broccoli florets, matchstick carrots, and sliced celery. Lower the heat to medium-low and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.
5. Add the Cheese: Stir in the shredded cheddar cheese in batches, making sure each addition melts smoothly. Season with salt and pepper to taste.
6. Serve Warm: Ladle the soup into bowls and serve immediately. For extra coziness, try serving in a bread bowl!