Broccoli Cheese Soup
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1
Salt110 g
Unsalted Butter1 cup
All-Purpose Flour4 cups
Whole Milk2 cups
Half-And-Half1 pinch
Nutmeg1 cup
Chicken Broth (optional)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper
4
Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown
5
Meanwhile, melt the butter in a pot over medium heat
6
Add the onions and cook until softened, 3 to 4 minutes
7
Sprinkle the flour on top
8
Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so
9
Add the milk and half-and-half
10
Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper
11
Cover the pot and reduce the heat to low
12
Simmer until the broccoli is tender, 20 to 30 minutes
13
Stir in the cheese and allow to melt
14
Taste and season with salt and pepper as needed
15
Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely
16
(If you puree in a blender, return the soup to the heat to heat back up
17
Splash in some chicken broth if needed for thinning
18
) Garnish with the toasted broccoli or grated cheese and serve