A rich and velvety soup packed with tender broccoli florets and melted cheddar cheese.
200 gGouda cheese
100 gGouda cheese
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0.5 cupWhipping cream
30 gButter
40 gOnion
15 gFlour
1.5 cupsVegetable broth
To tasteSalt
To tasteBlack Pepper
Prepare the broccoli by cutting it into bite-sized florets and dicing the onion.
Melt the butter in a large pot over medium heat and sauté the diced onion until translucent.
Whisk in the flour to create a roux and cook briefly to remove the raw flour taste.
Gradually pour in the vegetable broth and heavy cream while whisking constantly to avoid lumps.
Add the broccoli florets, season with salt and black pepper, and simmer until the broccoli is tender.
Reduce the heat to low and stir in the shredded cheddar cheese until completely melted and smooth.