Broccoli Cheese Soup
A classic, creamy, delicious soup made with broccoli and cheddar cheese.
Equipment
- large dutch oven or stock pot
- cutting board
- kitchen knife
- wire whisk
- cheese grater
- ladle - for serving
Ingredients
- ½ cup butter - unsalted
- 1 large yellow onion - chopped
- ⅓ cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 1 tsp kosher salt
- 1 tsp black pepper - ground
- 4 broccoli heads - cut into florets
- ½ cup chicken broth
- 3 cups sharp cheddar cheese - freshly grated, more for garnish
Instructions
- In a large stock pot or dutch oven melt butter over medium heat.1/2 cup butter
- Stir in the chopped onions, and sauté for 3 to 4 minutes.1 large yellow onion
- Add the flour to the sautéed onions.1/3 cup all-purpose flour
- Whisk in the flour, and cook for 2 to 3 minutes.
- Add the milk and half-and-half, whisking constantly until combined.4 cups whole milk, 2 cups half-and-half
- Add the salt and pepper, whisk to incorporate, then bring to a boil.1 tsp kosher salt, 1 tsp black pepper
- Add the broccoli florets. Stir to combine, and bring the soup back to a boil.4 broccoli heads
- Cover the pot and reduce the heat to low. Simmer the soup until it is thickened and the broccoli is tender, about 20 to 25 minutes.
- Stir in the chicken broth and check the consistency. The soup should be thick, but if it seems too thick add a little more chicken broth.1/2 cup chicken broth
- Add the cheese.3 cups sharp cheddar cheese
- Stir until melted. Taste and adjust the seasonings.
- Serve with a pinch of grated cheddar on top for garnish.
Nutrition
Calories: 1113kcal | Carbohydrates: 70g | Protein: 51g | Fat: 76g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1796mg | Potassium: 2582mg | Fiber: 17g | Sugar: 29g | Vitamin A: 6174IU | Vitamin C: 545mg | Calcium: 1333mg | Iron: 5mg
