Broccoli-cheese soup is my life," says Ree. Well, it's ours too! This soup is so comforting and combines broccoli, cream, and nutmeg for a delightful warm meal.
broccoli cheese soup
Broccoli-Cheese Soup
Ingredient
- 1/2 c. butter
- 1 whole onion, diced
- 1/3 c. flour
- 4 c. whole milk
- 2 c. half-and-half
- 1 pinch nutmeg
- 4 heads broccoli cut into florets
- Dash of salt, plus more as needed
- Freshly ground black pepper, to taste
- 3 c. grated cheese (mild cheddar, sharp cheddar, jack, etc.)
- 2 c. chicken broth, if needed for thinning
Instructions
- In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then sprinkle the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, then add the broccoli, a dash of salt, and plenty of black pepper.
- 2Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- 3Taste 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!