Description
Broccoli cheese soup is creamy, cheesy, and perfect for chilly nights. Quick to prepare with simple ingredients, it’s a comforting classic the whole family will love.
Ingredients
Scale
1/2 cup butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups 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 cups grated cheese (mild cheddar, sharp cheddar, jack, or a mix)
2 cups chicken broth, optional for thinning
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it’s soft, translucent, and aromatic.
- Sprinkle in the flour and stir well to coat the onions. Let it cook for about a minute while stirring continuously to prevent lumps from forming.
- Gradually pour in the whole milk and half-and-half, whisking continuously until smooth.
- Add a pinch of nutmeg, then stir in the broccoli florets. Season with a dash of salt and a generous amount of black pepper.
- Cover the pot and reduce the heat to low. Let the soup simmer for 20 to 30 minutes, or until the broccoli is tender.
- Stir in the grated cheese and mix until completely melted and incorporated into the soup.
- Taste and adjust seasoning as needed. You can serve it chunky, mash it slightly with a potato masher for texture, or puree it in batches using a blender for a smooth consistency.
- If the soup is too thick, stir in chicken broth a little at a time until the desired thickness is reached. Reheat if necessary and enjoy!
Notes
Use freshly grated cheese for best melting results. Blend or leave chunky based on preference. Soup thickens as it sits, so thin with broth or milk when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8g
- Carbohydrates: 18g
- Protein: 16g