Broccoli and Cheese Soup
Description
Make this delicious soup in the comfort of your own home with this great recipe. What makes this soup special is not only is it topped with grated Cheddar cheese, but also with a little bit of roasted broccoli!
Ingredients
4 heads broccoli, cut into 1 inch florets, divided
olive oil, for drizzling
salt, to taste
freshly ground black pepper, to taste
1 stick unsalted butter
1 whole onion, chopped
1/3 c. all-purpose flour
4 c. whole milk
2 c. half-and-half
pinch nutmeg
3 c. grated cheese, Cheddar, plus more for garnish
1 c. chicken stock, for thinning, optional
Directions
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Preheat oven to 375 degrees.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.
Meanwhile, melt butter in a pot over medium heat. Add 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, about 1 minute or so. Add the milk and half-and half. Add nutmeg, then the broccoli, a small dash of salt and lots 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 some of the broccoli a little, or transfer 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 a little chicken stock if needed for thinning.
Garnish with the toasted broccoli and/or grated cheese and serve.