Broccoli Cheese Soup

Broccoli Cheese Soup is a soup that serves 6. One serving contains 560 calories, 30g of protein, and 36g of fat. For $2.36 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have whole milk, chicken stock, diced ham, and a few other ingredients on hand, you can make it. 15 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Add A Pinch. It will be a hit at your Autumn event. With a spoonacular score of 73%, this dish is solid. Users who liked this recipe also liked Broccoli Cheese Soup, Broccoli Cheese Soup V, and Broccoli-Cheese Soup.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 40 minutes

Please support us.   Please supports us. Become a Patron!

 

Ingredients:

2 (12.5 - ounce) packages frozen broccoli florets or 2 heads broccoli, cut into florets

¼ cup butter

⅛ teaspoon cayenne pepper

4 cups chicken stock

2 cups cooked ham, diced (optional)

½ cup all-purpose flour

1 clove garlic, minced

1 teaspoon ground black pepper

2 cups half and half

1 medium onion, diced

2 teaspoons salt

2 cups grated sharp cheddar cheese

2 cups whole milk

Equipment:

pot

whisk

bowl

Cooking instruction summary:

Place butter, onion, and garlic into a large, heavy-bottomed stock pot over medium heat. Cook until onions are translucent, about 3-5 minutes. Whisk in flour and cook another five minutes. Whisk in milk, half and half, salt, pepper, and cayenne pepper. Stir in broccoli florets and chicken stock. Reduce heat to medium-low and cook for 25-30 minutes, until broccoli has cooked through and is fork-tender. Stir in 1 cup of cheese, reserving remaining cheese for sprinkling on top of each bowl as served and ham, if using.

 

Step by step:


1. Place butter, onion, and garlic into a large, heavy-bottomed stock pot over medium heat. Cook until onions are translucent, about 3-5 minutes.

2. Whisk in flour and cook another five minutes.

3. Whisk in milk, half and half, salt, pepper, and cayenne pepper. Stir in broccoli florets and chicken stock. Reduce heat to medium-low and cook for 25-30 minutes, until broccoli has cooked through and is fork-tender. Stir in 1 cup of cheese, reserving remaining cheese for sprinkling on top of each bowl as served and ham, if using.


Suggested for you

Asian Chicken and Vegetables with Spicy Peanut Sauce
Giveaway: Sherwood Housewares Milk Frother
Fire Roasted Salsa
Apple Banana Cookies
Gran's Granola Parfaits
Creamy Dreamy Spicy [Breakfast] Buckwheat Pudding
Baked Sweet & Sour Chinese Chicken
Caramel Nut Crunch Popcorn
Apple Oat Muffins
Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream
Support Us

Become a Patron!

Food Trivia

Many mass-produced ice creams have seaweed in them.

Food Joke

I downloaded the Pinterest app and now my phone is stuck in a mason jar.

Popular Recipes
Peanut Butter Cookies

Baking A Moment

Italian Roasted Mushrooms and Veggies

Jo Cooks

Spinach Almond Crostini

Foodnetwork

Southwest Biscuit Bowls

Better in Bulk

Creamy Scallion Dip

Foodnetwork