
Broccoli Cheese Soup

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I love this particular broccoli cheese soup recipe because it is very rich and creamy. You can serve the soup as is or you can use with a potato masher to break up the broccoli. If you like a smooth texture you can always transfer it to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.)
ingredients
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serves: 10
1 whole onion, diced
1/2 cup butter (1 stick)
1/3 cup flour
4 cups whole milk
2 cups Half-and-Half
1 bag frozen broccoli florets
1 pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc)
small dash of salt (more if needed)
Ground black pepper
Chicken broth for thinning (if needed)
Servings Per Recipe: 10
Amount per Serving
Calories: 377
- Total Fat: 26.9 g
- Saturated Fat: 16.4 g
- Trans Fat: 0.4 g
- Cholesterol: 78.5 mg
- Sodium: 637.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2 g
- Sugars: 7 g
- Protein: 18.6 g
preparation

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