A rich and creamy broccoli cheddar soup perfect for cozy evenings.
Cook the broccoli in boiling water until tender, then drain.
Don't overcook the broccoli to maintain its vibrant green color.
Sauté the chopped onion in melted butter until soft and translucent.
Use medium heat to avoid browning the onion too much.
Sprinkle the flour over the onions and cook, stirring constantly, for a few minutes.
Ensure the flour is fully incorporated to avoid lumps.
Gradually whisk in the milk, stirring constantly until the mixture thickens.
Warm the milk slightly before adding for a smoother consistency.
Stir in the grated cheddar cheeses until melted and smooth.
Add the cheese in batches to ensure it melts evenly.
Blend half of the cooked broccoli and add it to the soup along with the remaining broccoli pieces.
Blending part of the broccoli gives the soup a creamy texture while keeping some chunks for bite.
Slowly stir in the chicken broth and Velveeta cheese, cooking until the cheese is fully melted.
Adjust the consistency with more broth if needed.
Simmer the soup for 15 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Serve the soup hot, garnished with extra shredded cheese or croutons.
Pair with crusty bread for a complete meal.
