My husband and kids love eating this broccoli cheese soup with grilled cheese sandwiches. Yum! Talk about having a cheese overload! Ah, it’s ok to do that once in awhile plus cheese is good for you, right? Right! I think I could nosh on cheese just about every night of the week, how about you? I have so many fond memories of eating this soup with my family but there is one memory in particular I just can’t recall!
I know what the memory is! It’s of having a full and satisfied tummy after eating this amazing soup 🙂
Ingredients
1 whole Onion, Diced
1 stick 1/2 Cup Land O Lakes Butter
1/3 cup Gold Medal Flour
4 cups TruMoo Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch McCormick Nutmeg
3 cups Kraft Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Morton Salt (more If Needed)
Freshly Ground Black Pepper
College Inn Chicken Broth If Needed For Thinning
Instructions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
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Quick Tip: Serve this soup with grilled cheese sandwiches or crusty French bread.
