I love to get creamy soups for lunch, especially from little sandwich shops. I have tried to master them at home but haven’t been super successful. The first Broccoli Cheese recipe I made called for Velveeta. Now keep in mind I have never cooked with Velveeta and I soon found out why. It gave the soup a very weird consistency and taste. Defiantly never going to use it again.
This last weekend I was watching The Pioneer Women’s Cooking show on The Food Network and she made a Broccoli Cheese Soup that had ham in it. My husband caught a little bit of the show and started drooling over the recipe so I new we had to make it. That and the fact that we got 2 bundles or 4 heads of broccoli in our bountiful basket that we needed a new recipe for and the rest is history. This was a super easy Broccoli Cheese Recipe that satisfied the whole family. A keeper for our family!
Broccoli Cheese Soup
~ 1 whole onion, diced
~ 1 stick (1/2 cup) butter
~ 1/3 cup flour
~ 4 cups whole milk
~ 2 cups half and half
~ 4 heads broccoli cut into florets
~ 1 pinch nutmeg
~ 3 cups grated sharp cheddar
~ small dash of salt (more if needed)
~ freshly ground black pepper
~ season salt if needed
~ chicken broth in needed for thinning
1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half and half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely.
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