Cooking Instructions

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.
• Stir in the flour to create a roux, cooking for 2 minutes to remove the raw flour taste.
• Gradually whisk in the chicken broth, ensuring there are no lumps.
• Add the milk and increase heat to high until it comes to a boil, then add broccoli florets, Parmesan cheese, and stir well.
• Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.
• Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit.
• Gently stir in the shredded cheddar cheese, allowing it to melt smoothly.
• Serve the soup hot, garnished with additional cheddar cheese, if desired.