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!

  2. Whitney says

    Hello! I love your website. I have made 2 soups now and later this week I’m attempting the cashew chicken. My question is pertaining to the cream of broccoli cheese soup… I am a novice in the kitchen, but I love soup and I’m really trying to learn how to make more damn delicious dishes. I feel like I followed your recipe precisely, however, my soup was quite soupy and not very creamy. Do you have any tips on how to make it more creamy so that the texture is thicker?

    Thank you for your blog! The simple, clean ingredients are exactly what I’m looking for!

    -Whitney

    • Chungah says

      Whitney, you can add more flour as needed to thicken your soup. If it is too thick, you can add more milk as needed until the desired consistency is reached. Hope that helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *