Easy Broccoli Cheddar Soup

By The Stay At Home Chef

Ingredients

3 tablespoons salted butter
1 tablespoon vegetable oil
1 medium white onion (diced)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup all-purpose flour
4 cups vegetable broth (or chicken broth)
2 cups milk
2 cups heavy cream
6 cups broccoli florets (about 1 1/2 pounds)
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Dice 1 medium white onion and cut the broccoli into bite-sized florets. Set aside.

Heat 3 tablespoons salted butter and 1 tablespoon vegetable oil in a large pot over medium-high heat. Add in the onion. Cook for 6 to 8 minutes, stirring occasionally, until onions begin to soften

Add 1 tablespoon minced garlic and cook for 1 minute more. Stir in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1/4 cup all-purpose flour. Cook until the flour is toasted and slightly golden, about 2 minutes.

Pour in the 4 cups vegetable broth, 2 cups milk. and 2 cups heavy cream. Stir constantly until the mixture comes to a boil. Add in 6 cups broccoli florets.

Reduce the heat to low and simmer for 10 to 15 minutes until the soup has thickened and the broccoli has softened. Add 2 cups shredded sharp cheddar cheese and stir. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste.