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30 Recipes Collection

Soup       

Number15

Broccoli Cheese Soup

What you Need

Cutting Board and Carving Knife
Stock Pot
Cooking Spoon
Whisk
Food Processor

½ cup butter

1 medium onion, diced fine

⅓ cup flour

6 cups (2+ lbs) broccoli, chopped fine

4 cups (32 oz) chicken broth

3 cloves garlic, minced

½ teaspoon dried thyme

⅛ teaspoon nutmeg

⅛ teaspoon black pepper

⅛ teaspoon salt

8 oz shredded or sliced cheese

1 cup (8 oz) milk

1 cup (8 oz) half-and-half (or buttermilk)

What to do

What to Do

In a stock pot over medium heat, melt butter; add onion; cook onion ~4 minutes; sprinkle in flour, stirring to combine; cook 1 minute more.
Add broccoli, chicken broth, garlic, thyme, nutmeg, salt and pepper; bring to a bubbly boil; cover and reduce the heat to low; simmer ~30 minutes.
Stir in cheese; allow to melt; pour in milk and half-andhalf; heat through on medium-low heat.
If you wish to break down the broccoli, proceed to step 5-6.
Transfer all to a blender in batches and purée.
Return all to stock pot; heat through on medium-low heat.
Garnish with shredded cheese, if you wish
Halve it, double it, triple it…just do the math!
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 18; Amount per serving: Calories 73; Total fat 5.66g 8.7%; Saturated fat 2.2g 11.0%; Cholesterol 17mg 5.7%; Sodium 174mg 7.3%; Carbohydrates 2.5g 0.8%; Fiber 0.7g 5.0%; Sugars 0.8g 1.6%; Protein 3.6g 7.2%; Based on DV of 2000 calories per day
Great with a side salad!
Great with a side salad!
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