The velvety soup features vibrant broccoli, aromatic vegetables and plenty of gooey cheddar cheese. As delicious as it is easy, this one-pot meal is ready in less than 30 minutes.

Broccoli: The broccoli is the star of the show here. It brings out the nutty, slightly salty notes in cheddar cheese with its subtle sweet flavor while adding an added layer of texture to the soup.

Add broccoli, carrots, corn and celery to the soup and gently simmer for 20 minutes, stirring often. Add cheddar cheese to the soup and mix until cheese melts.

Cheese Matters: Opt for sharp cheddar for the best flavor, and shred it yourself for smoother melting. Pre-shredded cheese often contains anti-caking agents that can affect the soup’s texture.

Ingredients 1 large head of broccoli, chopped into florets 1 small onion, diced 2 cloves garlic, minced 4 cups chicken broth (or vegetable broth for a vegetarian version) 2 cups shredded cheddar ...

Chop 1 1/2 cups of broccoli, grate or shave 1 cup of carrots, and thinly slice 1 stalk of celery. Melt 1/4 cup of butter, then mix with 1/4 cup of flour in a large saucepan or pot over low to ...

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Add the broccoli, broth and beans; increase the heat to high and bring to a boil, then reduce the heat to medium-low. Cover and cook for about 15 minutes, stirring occasionally.

Pour 2 cups milk and then 2 cups of broth into the flour and butter mixture and continue to whisk until blended. Bring to a gentle simmer on low to medium-low heat for 20 minutes, stirring often ...