Broccoli-Cheese Soup

Ingredients for Broccoli-Cheese Soup

• 60g butter

• 1 large onion, diced

• 80ml plain flour

• 950ml whole milk

• 475ml half-and-half

• Salt and pepper

• 1/2 teaspoons ground nutmeg

• 4 broccoli heads, cut into florets

• 1/2 cup chicken broth

• 725ml shredded sharp cheddar cheese, more for garnish

• Small bread loaves for bowls (you can buy them in nice bakeries)

How to make Broccoli-Cheese Soup

In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.

Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it’s combined, cook the onion-flour mixture for 2 to 3 minutes.

Add the milk and half-and-half, whisking constantly until combined.

Sprinkle in the salt, pepper, and nutmeg.

Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it’s thickened and the broccoli is tender, 20 to 25 minutes.

Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.

Throw in the cheese! Stir it in until it’s melted, taste and adjust the seasonings . . . and get ready to serve it up.

At an angle, cut off the top third of the bread. Remove the “lid.” Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)

Ladle in the thick, yummy soup and top it with more shredded cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.