A creamy and filling soup that will hit the spot on those cold chilly fall nights.
Prep time: 5 minutes
Total time: 20 minutes
●3 tablespoons unsalted butter
●1 shallot, minced
●1 teaspoon kosher salt
●1/2 teaspoon ground black pepper
●3 tablespoons all-purpose flour
●6 cups vegetable broth
●2 cups shredded cheddar cheese, plus more for serving
●1/2 cup grated Parmesan cheese
●4 cups chopped broccoli
- Melt butter in a saucepan over medium heat. Add shallot, salt and pepper and cook until softened, about 5 minutes. Sprinkle flour over and cook, stirring constantly for 2 minutes. Gradually whisk in vegetable broth and bring to a boil.
- . Add broccoli and reduce heat to low. Cover the pan and simmer for 5 to 7 minutes, or until broccoli is tender. Remove from heat and stir in cheddar and Parmesan cheese until completely melted.
- Season to taste, with additional salt and pepper, and serve garnished with extra cheddar cheese.