Broccoli Cheese Soup
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4 cbroccoli florets (i used 1 16 oz bag of frozen)
2 1/2 cshredded cheddar cheese
2 1/2 cchicken stock
1/4 cunsalted butter (divided)
1/2 cfinely chopped onion
·salt and pepper to taste
How to Make Broccoli Cheese Soup
- In a small saute pan, cook the onion and garlic in 1 T of the butter until soft (about 5 minutes). Set aside.
- 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.
- 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.
- Add the cheese and stir until it is melted. Add salt and pepper to taste. If desired, can puree a bit, but not necessary.