Broccoli Cheese Soup

ANNE Hasselbrack

By
@BizzyFoodie

So good!

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1In a small saute pan, cook the onion and garlic in 1 T of the butter until soft (about 5 minutes). Set aside.
2In 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.
3Add 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.
4Add 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