Pioneer Woman Broccoli Cheese Soup
You'll need fresh broccoli, milk, half-and-half, cheese, butter, onion, flour, nutmeg, and chicken broth to create this hearty dish.A key trick to getting that perfect creamy texture is to blend three-quarters of the soup, leaving some chunks of broccoli for added bite.Serving it with hunks of warm, crusty bread makes it even better.
Ingredients
- 1/2 cup Butter
- 1 Onion chopped
- 1/4 cup All-purpose Flour
- 2 cups Milk
- 2 cups Half-and-half
- 4 cups Broccoli Florets
- 1 dash Nutmeg
- Salt to taste
- Black Pepper to taste
- 2 cups Cheddar Cheese grated
Instructions
- In a large pot, melt 1/2 cup of butter over medium heat.
- Add the chopped onion.
- Cook for 3 to 4 minutes until the onion is softened.
- Sprinkle 1/4 cup of flour over the onions.
- Stir to combine and cook for 1 minute.
- Gradually pour in 2 cups of milk and 2 cups of half-and-half.
- Stir constantly to prevent lumps.
- Add a dash of nutmeg, the broccoli florets, salt, and plenty of black pepper.
- Cook for 20 minutes until the broccoli is tender.
- Use an immersion blender to puree the soup, leaving some texture.
- Add 2 cups of grated cheddar cheese.
- Stir until melted.
- Serve hot and enjoy!
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