Broccoli-Cheese Soup
This creamy Broccoli Cheese Soup is a comforting and satisfying dish perfect for chilly days. The rich flavors of broccoli, cheese, and nutmeg come together in a velvety texture that will warm you up from the inside out. It's versatile, customizable, and sure to become a favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 1 whole Onion, Diced
- 1 stick 1/2 Cup Butter
- 1/3 cup Flour
- 4 cups Whole Milk
- 2 cups Half-and-half
- 4 heads Broccoli Cut Into Florets
- 1 pinch Nutmeg
- 3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
- Small Dash Of Salt (more If Needed)
- Freshly Ground Black Pepper
- Chicken Broth If Needed For Thinning
Instructions
- Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
- Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
- Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!
Cook Time
30M
Prep Time
PT10M
Yield
10
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