Cream of Broccoli Cheese Soup

So cozy, so cheesy, and chockfull of veggies!

Cream of Broccoli Cheese Soup - So cozy, so cheesy, and chockfull of veggies!

I absolutely love this time of year. The weather cools down, the gorgeous autumn leaves begin to blossom, my UGGS come out of their shoe boxes, the smell of freshly baked pumpkin goods surrounds the kitchen every weekend and of course, warm, hearty soups soothe the soul with every spoonful.

Cream of Broccoli Cheese Soup - So cozy, so cheesy, and chockfull of veggies!

Cream of Broccoli Cheese Soup - So cozy, so cheesy, and chockfull of veggies!

Cream of Broccoli Cheese Soup - So cozy, so cheesy, and chockfull of veggies!

Cream of Broccoli Cheese Soup - So cozy, so cheesy, and chockfull of veggies!

That’s exactly what this cream of broccoli cheese soup does. It’s incredibly creamy and comforting in each bite, and that cheesy goodness just puts it over the top. And when you dip in a chunk of freshly baked french bread right into that amazing creaminess, there really is nothing better.

Cream of Broccoli Cheese Soup - So cozy, so cheesy, and chockfull of veggies!

Cream of Broccoli Cheese Soup

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Yield 8 servings

Cream of Broccoli Cheese Soup

So cozy, so cheesy, and chockfull of veggies!

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 onion, diced
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 2 cups half-and-half
  • 4 heads broccoli, cut into florets
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups shredded mild cheddar cheese
  • 2 cups vegetable broth

Instructions

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half-and-half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli, nutmeg, salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer until broccoli is tender, about 20-30 minutes.
  • Stir in cheese, a handful at a time, until smooth, about 1-2 minutes. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes.
  • Serve immediately.

Notes

Adapted from Brown Eyed Baker

http://damndelicious.net/2012/10/14/cream-of-broccoli-cheese-soup/


Comments

  1. Vivian says

    Hi, I’m new to your website. I tried out this recipe this afternoon and it was DIVINE. I’ve never made cream of broc before so this is my first attempt. I changed a few things: I used 1/2 cup heavy cream instead of half and half, and I used 1-1/4 cup vege stock (reconstituted from cubes) instead of 2 cups that the recipe called for. I have no nutmeg on hand but I will try that out next time.

    Thanks, I’m really glad I was led to your recipe!

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