Broccoli and Cheese Soup

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  • Prep Time
    10 Minutes

  • Cook Time
    40 Minutes

  • Servings
    10

Ingredients

  • 1 stick Hiland Butter
  • 1 Onion, whole, diced
  • 1/3 cup All-Purpose Flour
  • 4 cups Hiland 2% Milk
  • 2 cups Hiland Half-and-Half
  • 1 pinch Nutmeg
  • 4 heads Broccoli, cut into florets
  • Salt and Freshly Ground Black Pepper
  • 3 cups Hiland Grated Cheese (Mild Cheddar, Sharp Cheddar, Jack, etc.)
  • Chicken Broth, if needed

Directions

  • Melt the Hiland Butter in a pot over medium heat. Add the onions. Cook the onions for 3 to 4 minutes and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so.
  • Pour in the Hiland Milk and Hiland Half-and-Half.
  • Add the nutmeg, the broccoli, a small dash of salt and plenty of black pepper.
  • Cover and reduce heat to low. Simmer until the broccoli is tender, 20 to 30 minutes.
  • Stir in the Hiland Cheese and allow to melt.
  • Taste the seasonings and adjust if needed.
  • Serve as is, mash 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 in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.)