Broccoli Cheese Soup
User Reviews
4.7
Broccoli Cheese Soup
Description
The Broccoli Cheese Soup begins by sautéing finely chopped onions in butter until soft, then flour is added to create a roux. Gradually, milk and half-and-half are whisked in to form a creamy base. Nutmeg adds a subtle warmth while salt and black pepper enhance the overall flavor. Fresh broccoli florets are added and simmered until tender, allowing the flavors to meld. Cheese is incorporated gradually, melting into the soup and thickening it to a rich consistency. The soup maintains some broccoli texture, as it is partially blended or mashed, preserving bite and visual appeal.
This recipe also offers flexibility to use mild or sharp cheddar, with notes about substitutions like Velveeta for a different texture, or vegetable broth swapped for chicken stock. Slow cooker adaptations and using cubed potatoes are mentioned as variations. The comforting and creamy profile makes it suitable as a starter or main dish, especially on cooler days.
Ingredients
- ½ cup butter unsalted
- 1 yellow onion finely chopped
- ⅓ cup all-purpose flour
- 4 cups milk whole
- 2 cups half-and-half
- 4 broccoli stems removed and discarded, and florets cut into bite-size pieces, heads
- Pinch nutmeg
- 12 ounces mild cheddar cheese shredded
- salt
- black pepper
- 2 cups vegetable broth
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add the onions and cook for 3 to 4 minutes, until they begin to soften. Sprinkle the flour over the onions and stir to combine, cooking for about 1 minute. Slowly whisk in the milk and half-and-half.
- Add the nutmeg, broccoli, a dash of salt, and lots of freshly ground black pepper. Cover and reduce the heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Add the cheese a handful at a time, stirring to melt the cheese after each addition.
- At this point I did a quick pass with my immersion blender on low to blend up the broccoli a bit, but still leave a good amount of texture. You could also choose to mash it with a potato masher to break up the broccoli a bit, or transfer to a blender or food processor in two batches and puree completely. Finally, whisk in the vegetable broth, and re-warm over low heat, then serve.
Notes
- Mild cheddar provides a gentle cheese flavor, but sharp cheddar can be used for stronger taste.
- You may substitute Velveeta cheese if you prefer a smoother, classic style of broccoli cheese soup.
- If half-and-half is unavailable, mix equal parts heavy cream and whole milk as a substitute.
- Chicken broth can replace vegetable broth if preferred.
- The soup can be adapted to slow cooker use by cooking milk mixture and broccoli slowly for 4 to 6 hours.
- Adding cubed potatoes with broccoli introduces additional texture and makes the soup heartier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 87mg | 29% |
| Sodium | 546mg | 23% |
| Potassium | 1014mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 2570IU | 51% |
| Vitamin C | 218.2mg | 242% |
| Calcium | 526mg | 53% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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