Real Recipes From Real Home Cooks ®

broccoli cheese soup

Recipe by
ANNE Hasselbrack
Edgewater, MD

So good!

yield 4 serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For broccoli cheese soup

  • 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
  • 1/4 c
    unsalted butter (divided)
  • 2
    cloves garlic
  • 1/2 c
    finely chopped onion
  • 3 Tbsp
  • 1/4 tsp
  • salt and pepper to taste

How To Make broccoli cheese soup

  • 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.