Broccoli Cheese Soup

ANNE Hasselbrack

By
@BizzyFoodie

So good!


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Rating:

Serves:

4

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 c
broccoli florets (i used 1 16 oz bag of frozen)
2 1/2 c
shredded cheddar cheese
2 1/2 c
chicken stock
2 c
half-n-half
1/4 c
unsalted butter (divided)
2
cloves garlic
1/2 c
finely chopped onion
3 Tbsp
flour
1/4 tsp
nutmeg
salt and pepper to taste

Directions Step-By-Step

1
In a small saute pan, cook the onion and garlic in 1 T of the butter until soft (about 5 minutes). Set aside.
2
In a large stock pot, make a roux with the flour and remaining 3 T of butter. Cook for 3-4 minutes. Add the stock and half-n-half, and simmer, stirring often, for about 20 minutes.
3
Add the broccoli (can still be frozen, and once it softens up you can break it up a bit), onion/garlic mixture, and nutmeg. Simmer about 25 minutes, stirring often, until thick.
4
Add the cheese and stir until it is melted. Add salt and pepper to taste. If desired, can puree a bit, but not necessary.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: American