Cheesy Broccoli Soup Recipe
This is definitely one of my favorite soups. Cheese makes everything better.
Ingredients:
1 tsp. Olive Oil
1/2 Cup Onion, chopped
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth
2 Cups Whole Milk
4 Cups Broccoli Florets
1 Cup Carrots, diced
Salt and Pepper to taste
4 oz. Pepper or Monterey Jack Cheese, shredded
4 oz. Cheddar Cheese, shredded
1/4 tsp. Nutmeg
Directions:
In a small skillet over medium heat, add the olive oil. Sauté the onion for 5 minutes and set aside.
In a large Dutch oven over medium heat, melt the butter. Whisk in the flour, stirring continuously for 4 minutes, then add in the chicken stock and milk. Turn down the heat to simmer for 20 minutes.
Add the broccoli, onions, and carrots and let simmer for another 30 minutes. Season with salt and pepper.
Transfer 2 cups of the soup to a blender and puree, and then return it to the pot. Stir in the cheeses and nutmeg, until the cheeses are melted.
And Enjoy!
Yield: 6 to 8 servings
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