Here’s a teen-rifendly broccoli and cheese soup recipe—creamy, cheesy, and super comforting! 🥦🧀🍲
Ingredients (serves 4–6)
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- 1 ½ cups shredded cheddar cheese
- Salt & pepper to taste
- Optional: pinch of nutmeg for extra flavor
Instructions
- Cook the veggies:
- In a large pot, melt butter over medium heat.
- Add onion and cook until soft (~3–4 minutes).
- Add garlic and cook 1 minute more.
- Add broccoli and cook 3–4 minutes until slightly tender.
- Make the base:
- Sprinkle flour over the veggies and stir for 1–2 minutes to cook the raw taste out.
- Slowly whisk in milk and broth until smooth.
- Simmer:
- Bring the soup to a gentle simmer and cook 8–10 minutes until broccoli is tender and the soup thickens slightly.
- Add cheese:
- Remove from heat, stir in shredded cheddar until melted.
- Season with salt, pepper, and a pinch of nutmeg if using.
- Serve: Warm with bread or croutons if you like.
Tips:
- Creamier version: Blend a portion of the soup with an immersion blender or regular blender.
- Extra veggies: Add carrots or cauliflower for more flavor and nutrition.
- Cheese: Sharp cheddar gives the best flavor, but you can mix in Monterey Jack or Colby.
It’s basically creamy, cheesy broccoli magic in a bowl—perfect for lunch, dinner, or a cozy snack.
If you want, I can also give a super quick 15-minute version that’s even easier for a teen to make.
Do you want me to do that?
