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Recipes/soup
Broccoli Cheese Soup

soup

Broccoli Cheese Soup

A creamy, comforting broccoli cheese soup made with milk, half-and-half, and freshly grated cheddar for the perfect velvety texture.

Prep

10 min

Cook

30 min

Total

40 min

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Ingredients

Serves10
  • 1/2 cupButter
  • 1 wholeOniondiced
  • 1/3 cupFlour
  • 4 cupWhole Milk
  • 2 cuphalf-and-half
  • 1 pinchNutmeg
  • 4 headBroccolicut into florets
  • 0 countSaltto taste
  • 0 countBlack Pepperto taste
  • 3 cupgrated cheesemild cheddar, sharp cheddar, jack, or a blend
  • 2 cupChicken Brothoptional, for thinning
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Cooking Instructions

  1. 1

    Build the creamy base

    Melt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 3 to 4 minutes. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. Slowly whisk in the milk and half-and-half until the mixture is smooth.
    Tip: Add the milk gradually to avoid lumps and ensure a velvety base.
    Cleanup: Soak the whisk and measuring cups immediately to prevent dried-on dairy.
  2. 2

    Simmer with broccoli

    Add the nutmeg, broccoli florets, a dash of salt, and plenty of black pepper. Cover the pot, reduce the heat to low, and simmer for 20 to 30 minutes until the broccoli is very tender.
    Tip: Cut broccoli into evenly sized florets so they soften at the same rate.
    Cleanup: Wipe the stovetop while the soup simmers to stay ahead on cleanup.
  3. 3

    Melt the cheese and adjust texture

    Stir in the grated cheese until fully melted. Taste and adjust the seasoning. Mash the soup lightly with a potato masher, or purée part or all of it using an immersion blender for a smoother texture. Add chicken broth if needed to thin.
    Tip: Use freshly grated cheese for the smoothest melt and best flavor.
    Cleanup: If blending, rinse the blender jar right away to keep cheese from sticking.

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