It’s soup weather! In Texas, we get a limited number of these days but I love them just the same. Broccoli Cheese soup happens to be one of our favs. I have been making this soup since our Alaska days.
Start by making a roux of butter and flour and give it a minute or so to cook.
Next, add cream/half and half or milk. I use 2% because that is usually all I ever have in the house if I even have milk in the house. But this particular day I had some leftover half and half from the holidays so used that up and added enough milk to get to two cups. I also use chicken broth to lighten it up a bit but you do you! You will need six cups of liquid and any combination of milk, cream, half and half and broth would work. If you are hosting soup night for guests and want to impress, use the good stuff like half and half or cream for at least two cups of the liquid.
Next, I add the spices: minced onion, garlic powder, salt, pepper and nutmeg. Yes, you heard that right. Nutmeg goes great in béchamel (or white) sauce. Just a hint, not a lot. I use the freshly grated nutmeg because quite honestly it’s fun and I think better. But just sprinkle some in if you have it. Again, just a tad!
As the béchamel or white sauce starts to thicken, add the cheese. I use the process block cheese because again it was leftover from the holidays but you are welcome to use cheddar or whatever type you prefer. Be creative!
Once the cheese melts and the sauce is nice and thick, add the broccoli. I used a couple of small fresh broccoli crowns that I microwaved in one of those microwave veggie bags to speed up the process but microwaving is not necessary. You can use a bag of frozen broccoli florets which is what I usually do. Then just cook the fresh or frozen broccoli in the cheese sauce until you are happy with the texture. Some people like the broccoli crunchier and others prefer softer. Either way, you will love this Broccoli Cheese Soup.
Enjoy!
Broccoli Cheese Soup
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 2 cups milk or half and half or cream or a mixture
- 4 cups chicken broth
- 1 tbsp minced dehydrated onions (or finely chopped onion)
- 2 tsp garlic powder
- 1/2 tsp pepper or to taste
- 1/2 tsp salt or to taste
- 1/8-1/4 tsp freshly grated nutmeg
- 1 lb Velveeta cubed or grated cheddar
- 1 16 oz frozen broccoli or 2 cups fresh florets
Instructions
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In a dutch oven over medium heat, melt butter. (If using fresh onions, add at this time and cook till translucent.) Whisk in flour and cook for about one minute.
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Slowly add in the milk/cream/half and half and whisk till smooth. Add chicken broth and dehydrated onions. Stir until combined. Allow to thicken about five minutes.
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As the mixture thickens, add garlic powder, salt, pepper and nutmeg.
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Once thickened, add cheese. Stir occasionally until cheese is completely melted and combined.
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Add frozen or fresh broccoli and cook until desired tenderness of broccoli. Serve immediately.
