Categories: Soup

Ingredients

• 1 stick salted butter
• 1 medium onion, diced
• 1/3 cup all-purpose flour
• 4 cups whole milk
• 2 cups half-and-half
• 1 cup chicken broth, plus more as needed
• 1 pinch nutmeg
• 4 heads broccoli, cut into florets
• Kosher salt and black pepper, to taste
• 3 cups grated cheddar or jack cheese
• Croutons, for topping

Directions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, 3-4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk, half-and-half and chicken broth. Add the nutmeg, then the broccoli and season with a small dash of salt and plenty of pepper.

2. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20-30 minutes. Stir in the cheese until melted. Season with salt and pepper.

3. Puree the soup with an immersion blender until completely smooth. Return the soup to the pot and warm it up, thinning with a splash of chicken broth, if needed. Ladle into mugs and top with croutons.

Email to a friend | Print this recipe | Back