Cream of Broccoli Cheese Soup — Damn Delicious

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Cream of Broccoli Cheese Soup

So cozy, so cheesy, and chockfull of veggies!

I absolutely love this time of year. The weather cools down, the gorgeous autumn leaves begin to blossom, my UGGS come out of their shoe boxes, the smell of freshly baked pumpkin goods surrounds the kitchen every weekend and of course, warm, hearty soups soothe the soul with every spoonful.

That’s exactly what this cream of broccoli cheese soup does. It’s incredibly creamy and comforting in each bite, and that cheesy goodness just puts it over the top. And when you dip in a chunk of freshly baked french bread right into that amazing creaminess, there really is nothing better.

Cream of Broccoli Cheese Soup

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

So cozy, so cheesy, and chockfull of veggies!

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 1 onion, diced
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 2 cups half-and-half
  • 4 heads broccoli, cut into florets
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups shredded mild cheddar cheese
  • 2 cups vegetable broth

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half-and-half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli, nutmeg, salt and pepper, to taste.
  2. Bring to a boil; reduce heat and simmer until broccoli is tender, about 20-30 minutes.
  3. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes. Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes.
  4. Serve immediately.

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26 comments

This looks warm and filling and delicious, Chung-Ah…pinning!

It’s one of my favorite winter soups!

Is there a more precise measurement than four heads of broccoli, perhaps in cups?

There is about 2-3 cups of broccoli in each head of broccoli.

Love to cook great food

Hi, I’m new to your website. I tried out this recipe this afternoon and it was DIVINE. I’ve never made cream of broc before so this is my first attempt. I changed a few things: I used 1/2 cup heavy cream instead of half and half, and I used 1-1/4 cup vege stock (reconstituted from cubes) instead of 2 cups that the recipe called for. I have no nutmeg on hand but I will try that out next time.

Thanks, I’m really glad I was led to your recipe!

OMGosh this is exactly what I’ve been looking for! Thank you!! I’m making this TONIGHT!!

Where have you been all my life? Love this site.

Hello! I love your website. I have made 2 soups now and later this week I’m attempting the cashew chicken. My question is pertaining to the cream of broccoli cheese soup… I am a novice in the kitchen, but I love soup and I’m really trying to learn how to make more damn delicious dishes. I feel like I followed your recipe precisely, however, my soup was quite soupy and not very creamy. Do you have any tips on how to make it more creamy so that the texture is thicker?

Thank you for your blog! The simple, clean ingredients are exactly what I’m looking for!

Whitney, you can add more flour as needed to thicken your soup. If it is too thick, you can add more milk as needed until the desired consistency is reached. Hope that helps!

I just made this tonight! It was so good!

How does this reheat if I make it ahead of time for dinner a few days later ?

This really keeps for 1-2 days so I would not suggest serving it past this time frame.

Novice cook here and going to attemp this recipe but had question if I could use a regular blender since I do not have an immersion blender?

Yes, a blender should work just fine.

Hi! I loved this recipe from you! My husband and kids as well! I was wondering if you could replace the broccoli with zucchini? For a zucchini cream soup! Thanks!

That sounds amazing! But without having tried it myself, I can’t really say with certainty how it will turn out. But if you do happen to give it a try, please let me know the end result.

Just wondering what the calorie count is for this delicious soup? Thanks!

​Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Do cheesy soups freeze well? Thanks! Love your site!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Why do the pictures show a slow cooker, but the recipe does not call for it?

It is not a slow cooker. It is a Dutch oven.

Can I use all milk if that’s all I have?

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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