Ingredients
– 1/2 cup butter
– 1 whole onion, diced
– 1/3 cup flour
– 4 cups whole milk
– 2 cups half-and-half
– 1 pinch nutmeg
– 4 heads broccoli, cut into florets
– 1 dash of salt, plus more as needed
– Freshly ground black pepper, to taste
– 3 cups grated cheese (such as mild cheddar, sharp cheddar, jack, etc.)
– 2 cups chicken broth, if needed for thinning
Instructions
1-Gather and prepare your ingredients: Shred 2 cups (200 g) sharp cheddar and finely chop 1 medium onion along with mincing 2 cloves garlic.
2-Sauté the aromatics: Melt 3 tablespoons butter in a large pot over medium heat, add the diced onion, and cook until translucent for about 5 7 minutes, then add garlic and cook for another 30 45 seconds.
3-Building the roux and simmering: Next, make the roux by sprinkling 1/4 cup flour over the onions and stirring for 1 2 minutes. Gradually whisk in the milk and broth, bringing it to a gentle simmer avoid boiling to keep the texture smooth.
4-Cook the broccoli: Add the broccoli florets and let them simmer until tender, about 12 15 minutes. At this stage blend in techniques from our baking guides for perfect consistency, as the process is similar to mixing batters for smooth results.
5-Finishing touches: Purée the soup for a velvety finish or leave it chunky, then stir in the cheese slowly on low heat. Adjust seasoning and serve warm, perhaps with a side that complements the savory notes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Use fresh grated cheese for better melting and flavor.
🌿 Add nutmeg sparingly to complement the creamy soup without overpowering.
🍲 Thin with chicken broth gradually to get the perfect consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Stirring
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 cup