Broccoli Cheddar Soup
User Reviews
4.8
Broccoli Cheddar Soup
Description
This comforting Broccoli Cheddar Soup begins with sautéing onions in butter until lightly browned, providing a savory base. Flour is whisked in to create a roux, cooked briefly to eliminate raw flour taste, then combined with half and half and chicken broth for a smooth, creamy base. Seasoned with salt, white pepper, and a touch of nutmeg to add subtle warmth.
Broccoli florets cook in the simmering soup until just tender, maintaining texture. Processed Velveeta and shredded cheddar cheeses melt in, enriching the soup with dairy creaminess and sharp cheese flavor. Additional shredded cheddar and fresh chopped parsley garnish each serving, contributing color and flavor contrast.
The soup can be pureed for a thicker consistency but works well with broccoli pieces intact. It pairs nicely with crusty bread or sandwiches for a hearty meal. Leftovers keep in the fridge for three days or freeze up to three months. Nutmeg enhances the depth of flavor, and seasoning should be adjusted to taste.
Ingredients
- 6 tablespoons butter unsalted
- 1 onion chopped
- 6 tablespoons all-purpose flour
- 2 cups half and half cream
- 6 cups chicken broth low sodium
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 head broccoli about 1 lb, florets
- 1 cup processed cheese cubed, Velveeta brand
- 3 cups cheddar cheese shredded
- 2 tablespoons parsley chopped
Instructions
- Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
- Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
- Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
- Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
- Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
- Top with remaining cheddar cheese and garnish with parsley.
Notes
- Half and half contains 10-12% fat, combining whole milk and light cream.
- Puree the soup for a smoother texture if preferred, or leave chunks for more bite.
- Velveeta enhances creaminess but can be replaced with extra cheddar or Monterey Jack if desired.
- Using fresh or frozen broccoli florets works; thawed frozen florets should be drained well.
- Replace chicken broth with vegetable stock for a vegetarian version.
- Nutmeg adds subtle warmth; adjust seasoning to personal taste.
- Store leftovers refrigerated in an airtight container up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 102mg | 34% |
| Sodium | 1770mg | 74% |
| Potassium | 394mg | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 556mg | 56% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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