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,
You can substitute chicken broth or stock for the
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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