Description
A delicious and creamy broccoli cheddar soup perfect for chilly days.
Ingredients
Scale
- 6 cups broccoli (coarsely chopped)
- 8 tbsp butter
- 1 yellow onion (diced)
- 8 tbsp all-purpose flour
- 1 tsp kosher salt
- 1/8 tsp white pepper
- 1/8 tsp ground nutmeg
- 32 oz chicken stock
- 1 cup half and half cream (or heavy cream)
Instructions
- Either steam the broccoli or place the broccoli in a microwave safe glass dish covered with a damp paper towel and cook on high for 3 minutes.
- Immediately chill under cold water to retain bright green color and stop the cooking process. Separate into 2 batches. Set aside.
- Melt the butter in a large stock pot and add the onion and cook for 3 minutes. Add the salt, white pepper and flour and whisk to allow flour to absorb the butter and turn a light golden color, cooking and bubbling for several minutes on medium-low heat.
- Next, add the chicken stock, whisking constantly to ensure thorough incorporation. Soup base will thicken.
- Add the nutmeg and half of the steamed broccoli to a blender (or directly in stock pot if using an immersion blender) along with the half and half cream and puree until smooth. Pour this mixture back into the stock pot of thickened soup.
- Chop remaining half of broccoli pieces and add to pot. Simmer to warm through the added broccoli and serve with crusty French bread.
Notes
- For an extra cheesy flavor, consider adding shredded cheddar cheese when serving.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg