Cream Of Broccoli-Cheese Soup
This creamy and comforting broccoli cheddar soup is a delicious blend of tender broccoli florets, rich cheddar cheese, and a touch of nutmeg. Perfect for cozy nights in or gatherings with loved ones, this hearty soup is sure to please everyone at the table.
— Constant Cookbook
Ingredients
- ½ cup unsalted butter
- 1 yellow onion, finely chopped
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces
- Pinch of nutmeg
- 12 ounces mild cheddar cheese, shredded (about 3 cups)
- Salt and pepper
- 2 cups vegetable broth
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add the onions and cook for 3 to 4 minutes, until they begin to soften. Sprinkle the flour over the onions and stir to combine, cooking for about 1 minute. Slowly whisk in the milk and half-and-half.
- Add the nutmeg, broccoli, a dash of salt, and lots of freshly ground black pepper. Cover and reduce the heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Add the cheese a handful at a time, stirring to melt the cheese after each addition.
- At this point I did a quick pass with my immersion blender on low to blend up the broccoli a bit, but still leave a good amount of texture. You could also choose to mash it with a potato masher to break up the broccoli a bit, or transfer to a blender or food processor in two batches and puree completely. Finally, whisk in the vegetable broth, and re-warm over low heat, then serve.
Cook Time
45M
Prep Time
PT15M
Yield
10 servings
Nutrition
- Calories: 445 kcal
- Carbohydrate Content: 28 g
- Protein Content: 20 g
- Fat Content: 30 g
- Saturated Fat Content: 18 g
- Cholesterol Content: 87 mg
- Sodium Content: 546 mg
- Fiber Content: 6 g
- Sugar Content: 10 g
- Serving Size: 1 serving
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