(Recipe can be found on The Pioneer Woman site here.)
Step by Step Instructions:
This soup comes together in a snap with the following ingredients: Salt and Pepper, Half and Half (Fat-Free for me), Chicken Broth (for thinning, although I didn’t use any), 4 heads of Broccoli that have been cut into small florets, Milk (I used 1%), 1 Onion that has been diced, 1/3 cup of Flour, 1 stick of Butter, 1 Nutmeg for grating, and then 3 cups of grated cheese (I opted for sharp cheddar, but choose your favorite).
Begin my melting one stick of butter in a large pot…I never said this was a light recipe. 😉
Once the butter is melted add one onion that has been diced. Cook the onion for about 3-4 minutes.
Add 1/3 cup of flour to the butter and onions and stir it together. Let it cook for about one minute.
Then add 4 cups of milk and 2 cups of half and half to the pot and stir.
I then grated a little nutmeg into the milk mixture.
The broccoli is added next to the soup.
Followed by some salt and plenty of freshly ground pepper for seasoning.
Combine all of the ingredients and then cover and reduce the heat to allow the soup to simmer for 20-30 minutes or until the broccoli is tender. I ended up cooking the soup for 30 minutes in order for the broccoli to be cooked.
Now it’s time to add the cheese. I added 3 cups of grated sharp cheddar cheese…divine!!
Stir the soup to fully combine the cheese so it gets all melty and delicious.
Then, using a potato masher, I mashed the soup a bit so that it was slightly chunky. You could also just eat the soup as-is or blend it in a blender, depending upon the consistency you prefer. Then dish it out and share with all of your favorite people. The recipes makes about 10 servings, so there will be more than enough to go around. I tell ya, this soup really hit the spot and was crazy good!!
Broccoli Cheese Soup
(Makes 10 servings)
Ingredients
1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning
Preparation Instructions:
1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
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I have to agree with you. This soup hit the spot, and was equally good the next day. Thanks for waiting to make it until you were home!