It’s soup season around here! I absolutely love making soups–hard to mess up, easy to freeze, healthy meals, and cheap ingredients! What’s not to love?
I’m a devoted reader of The Pioneer Woman, and when she posted a recipe for Broccoli Cheese Soup, my ears perked right up! I copied down the recipe and gave it a try. No worries–it’s awesome! I will definitely add this to my favorite soup rotation of Mama’s Chicken and Rice soup and Sour Cream Potato Chowder, and it’s a great soup to use up leftover broccoli.
Here is Pioneer Woman‘s recipe, but tweaked a bit according to what worked for me. And as always, her posts are great because she uses her photography skills to show every single step of the process–check out her post for the full experience!
Pioneer Woman’s Broccoli-Cheese Soup
- 1/2 onion, diced
- 1/2 cup butter
- 1/3 cup flour
- 4 cups milk
- 2 cups half and half
- 1 bag broccoli florets (frozen or fresh)
- 1 pinch nutmeg
- 3 cups grated cheese (mild or sharp Cheddar)
- salt and pepper to taste
- Melt butter in a large pot over medium heat. Add onions and cook 3-4 minutes, then sprinkle flour on top. Stir to combine and cook for about a minute, then pour in milk and half-and-half. Add nutmeg, broccoli, and a small dash of salt and plenty of pepper.
- Cover and reduce heat to low (This is important, because the milk mixture can burn easily, adding a gross layer to the bottom of the pan… no, I don’t know from experience, why do you ask?).
- Simmer for 20-30 minutes. While the soup is simmering, grate your cheese.
- Stir in cheese and allow to melt. Season to taste, then lightly puree with a hand blender.
Yields 4-6 servings