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Broccoli Cheese Soup Recipe


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     Broccoli Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1/2 Cup Butter
1 Yellow Onion Finely Chopped
1/3 Cup Flour
4 Cups Whole Milk
2 Cups Half-and-Half
4 heads broccoli, stems removed and discarded, and florets cut into bite-size pieces
Pinch of Nutmeg
12 Ounces Mild Cheddar Cheese, Shredded
Salt and Pepper
2 Cups Vegetable Broth

In a large pot or Dutch oven, melt butter over medium heat. Add the onions and cook for 3 to 4 minutes, until they begin to soften. Sprinkle the flour over the onions and stir to combine, cooking for about 1 minute. Slowly whisk in the milk and half-and-half.
Add the nutmeg, broccoli, a dash of salt and lots of freshly ground black pepper. Cover and reduce the heat to low. Simmer for 20to 30 minutes, or until the broccoli is tender. Add the cheese a handful at a time, stirring to melt the cheese after each addition.
At this point i did a quick pass with my immersion blender on low to blend up the broccoli a bit, but still leave a good amount of texture. You could also choose to mash it with a potato masher to break up the broccoli a bit, or transfer to a blender or food processor in two batches and puree completely. Finally, whisk in the vegetable broth, and re-warm over low heat, then serve.
Recipe Notes You can substitute chicken broth or stock for the vegetable broth. If you like potatoes in your broccoli cheese soup, add some cubed potatoes along with the broccoli in step 2. Crockpot Broccoli Cheese Soup - transfer 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.

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