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Broccoli Cheese Soup Recipe

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3.8 from 4 reviews

This creamy Broccoli Cheese Soup is a comforting and flavorful recipe perfect for chilly days. Made with tender broccoli florets simmered in a rich blend of whole milk, half-and-half, and melted cheddar cheese, this soup offers a delightful balance of cheesy goodness and nutritious greens. Thickened with a roux of butter, onion, and flour, and seasoned with nutmeg, salt, and pepper, it's easy to prepare and serves up to 10 people as a hearty starter or main dish.

  • Total Time: 40 minutes
  • Yield: 10 servings

Ingredients

Soup Base

  • 1/2 cup butter
  • 1 whole onion, diced
  • 1/3 cup flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 1 pinch nutmeg
  • Dash of salt, plus more as needed
  • Freshly ground black pepper, to taste

Vegetables and Cheese

  • 4 heads broccoli, cut into florets
  • 3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)

Optional

  • 2 cups chicken broth, if needed for thinning

Instructions

  1. Prepare the Roux and Cooking Base: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent and softened. Sprinkle the flour over the mixture, stir to combine, and cook for about 1 minute to eliminate the raw flour taste.
  2. Add Liquids and Seasonings: Gradually pour in the whole milk and half-and-half while stirring continuously to avoid lumps. Add a pinch of nutmeg, then season with a dash of salt and plenty of freshly ground black pepper.
  3. Simmer Broccoli: Add the broccoli florets to the pot. Cover and reduce the heat to low. Let it simmer gently for 20 to 30 minutes until the broccoli is tender and cooked through.
  4. Melt the Cheese: Stir in the grated cheese and allow it to melt completely into the soup, creating a smooth and creamy texture.
  5. Adjust Seasoning and Texture: Taste the soup and adjust seasonings with additional salt and pepper if needed. For a chunkier texture, mash the broccoli slightly with a potato masher. For a smoother, fully pureed soup, transfer the mixture in two batches to a blender and blend until smooth.
  6. Heat and Thin Soup if Needed: If you have pureed the soup, return it to the pot over low heat to warm through. Add chicken broth a little at a time if the soup is too thick, stirring well.
  7. Serve: Enjoy the soup hot as a delicious and nourishing meal.

Notes

  • Use any combination of mild cheddar, sharp cheddar, or jack cheese for varied flavor.
  • For a vegetarian version, substitute chicken broth with vegetable broth or omit it entirely.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Adjust thickness by adding more or less broth depending on your preference.
  • To reduce calories, substitute half-and-half with additional milk or use low-fat cheese.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/broccoli-cheese-soup-recipe/