Broccoli Cheddar Soup
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Rich, creamy, and irresistibly cheesy—this cozy bowl will have you going back for seconds before you know it!
Ingredients:
Image credit: Jo Cooks
Ingredients:
- 6 tablespoons butter (unsalted)
- 1 onion (chopped)
- 6 tablespoons all-purpose flour
- 2 cups half and half cream
- 6 cups chicken broth (low sodium)
- 1 teaspoon salt
- 1 teaspoon white pepper
- ¼ teaspoon nutmeg
- 1 head broccoli florets (about 1 lb)
- 1 cup velveeta (cubed)
- 3 cups cheddar cheese (shredded)
- 2 tablespoons parsley (chopped)
- Sauté the Onion
In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it becomes soft and begins to take on a light golden color. - Make the Roux
Sprinkle the flour over the cooked onions and whisk it into the butter. Continue to cook this mixture for about 2 minutes to eliminate the raw flour taste. - Create the Soup Base
Gradually whisk in the half and half until the mixture is smooth. Then, pour in the chicken broth, whisking continuously to eliminate any lumps and to incorporate the flavorful bits from the bottom of the pot. - Cook the Broccoli
Season the base with salt, pepper, and nutmeg. Bring the soup to a boil, then add the broccoli pieces. Cook for about 10 minutes, or until the broccoli is tender. - Melt the Cheeses
Reduce the heat to low and add the Velveeta and 2 cups of cheddar cheese. Stir constantly until the cheeses have fully melted into the soup. Taste and adjust the seasoning if needed. - Garnish and Serve
Ladle the soup into bowls, top with the remaining cheddar cheese, and garnish with fresh parsley.
