Broccoli Cheddar Soup

Ingredients:

  • 4 heads broccoli, cut into 1-inch pieces, or small if possible
  • 1 stick (4 ounces) unsalted butter
  • 1 whole onion, diced finely
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • Pinch nutmeg
  • 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
  • Salt and freshly ground black pepper
  • 2-3 cups of vegetable broth (add as needed, this soup is pretty thick)

 

Directions:

Melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.

Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely.   Splash in some chicken broth if needed for thinning. Garnish with any extra cheddar cheese!0

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