Broccoli Cheese Soup
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.69 out of 5 stars
(29)
Ingredients
10 servings
- ½ cup (113.5 g) unsalted butter
- 1 yellow onion, finely chopped
- ⅓ cup (41.67 g) all-purpose flour
- 4 cups (976 ml) whole milk
- 2 cups (473.18 ml) half-and-half
- 4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces
- Pinch of nutmeg
- 12 ounces (340.2 g) mild cheddar cheese, shredded
- Salt and pepper
- 2 cups (470 ml) vegetable broth
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Preparation
Chef’s notes
I like using mild cheddar cheese so that it doesn’t overpower the rest of the soup, but you can certainly use sharp if you prefer. If you are into Velveeta broccoli cheese soup, then you can substitute that for the cheddar cheese.
If you cannot find half and half where you live, simply substitute heavy cream and whole milk in equal parts.
You can substitute chicken broth or stock for the vegetable broth.
Make a crockpot broccoli cheese soup by transferring the milk mixture, broccoli, seasonings, and cheese to the slow cooker after step #1. Cook on low for 4 to 6 hours, then proceed with mashing/pureeing the soup as you’d like and whisk in the vegetable broth as directed.
If you like potatoes in your broccoli cheese soup, add some cubed potatoes along with the broccoli in step #2.