Ingredients
– 1/2 cup butter
– 1 whole onion, diced
– 1/3 cup flour
– 4 cups whole milk
– 2 cups half-and-half
– 1 pinch nutmeg
– 4 heads broccoli cut into florets
– Dash of salt, plus more as needed
– Freshly ground black pepper, to taste
– 3 cups grated cheese (such as mild cheddar, sharp cheddar, or jack)
– 2 cups chicken broth, if needed for thinning
Instructions
1-Melt the butter in a large pot over medium heat, then add the diced onion. Cook for 3 to 4 minutes until the onion is translucent.
2-Sprinkle the flour over the onion and stir to combine; cook for about 1 minute.
3-Pour in the whole milk and half-and-half, stirring as you add them. Add the nutmeg, broccoli florets, a dash of salt, and black pepper.
4-Cover the pot, reduce the heat to low, and simmer for 20 to 30 minutes until the broccoli is tender.
5-Stir in the grated cheese and allow it to melt.
6-Taste and adjust seasonings as needed. Serve as is for a chunky texture, mash some of the broccoli with a potato masher for a smoother texture, or puree completely with a blender or immersion blender. If pureed, return to the heat and add chicken broth if needed to thin the soup.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Shred your own cheese for better melting and creaminess.
❄️ Frozen broccoli can be used directly without thawing.
🥄 Customize texture by mashing or pureeing broccoli according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Standard
Nutrition
- Serving Size: 1 serving