Broccoli Cheese Soup

ANNE Hasselbrack


So good!


☆☆☆☆☆ 0 votes

10 Min
1 Hr
Stove Top


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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)
cloves garlic
1/2 c
finely chopped onion
3 Tbsp
1/4 tsp
salt and pepper to taste

How to Make Broccoli Cheese Soup


  • 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.

Printable Recipe Card

About Broccoli Cheese Soup

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

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