My husband teases me because whenever we go to a restaurant, I always order the same things. But hey, I like what I like. One of my standbys is Broccoli Cheddar Cheese Soup. I love it. So, in anticipation needing comfort foods in the very near future – you know, what with the new baby coming and maybe possibly a little bit of cool weather, I made a big tasty batch of Broccoli Cheddar Cheese Soup.
Broccoli Cheese Soup
Print Pin RatePrep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 cup finely chopped onions
- 1/2 tablespoon minced garlic I use jarred
- 1 tablespoon butter
- 32 ounces 4 cups chicken stock (click here to learn how I make chicken stock)
- 12 ounces about 6 cups broccoli florets
- 1 cup finely chopped carrots
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon seasoned salt
- 6 cups shredded cheddar cheese
- 32 ounces 4 cups half & half
Instructions
- Saute onion and garlic in butter until onion is translucent.
- Add chicken stock and nutmeg and bring to a low boil.
- Add broccoli and carrots and cook until tender.
- Add cheese and stir until fully melted.
- Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through, being careful not to boil.
- Serve and enjoy!
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10-31-11
Broccoli Cheese Soup, Ingredients:
- 1 cup finely chopped onions
- 1/2 tablespoon minced garlic (I use jarred)
- 1 tablespoon butter
- 32 ounces (4 cups) chicken stock (click here to learn how I make chicken stock)
- 12 ounces (about 6 cups) broccoli florets
- 1 cup finely chopped carrots
- 1/3 teaspoon ground nutmeg
- 1/2 teaspoon seasoned salt
- 6 cups shredded cheddar cheese
- 32 ounces (4 cups) half & half
Broccoli Cheese Soup, Directions:
- Saute onion and garlic in butter until onion is translucent.
- Add chicken stock and nutmeg and bring to a low boil.
- Add broccoli and carrots and cook until tender.
- Add cheese and stir until fully melted.
- Pour in half & half and continue to stir on medium/low heat until all ingredients are incorporated and soup is heated through, being careful not to boil.
- Serve and enjoy!
This looks SOGOOD! I will have to try!!!!
I didn't use the whole amount of cheese and I didn't even need the milk. The soup was so creamy and rich all on it's own! I did add a little Frank's hot sauce.
Cheese didn't melt, thin, bummer. Can't figure out what I did wrong.
oh, no 🙁 i'm sorry it didn't work for you!
Hi April! Just wondering how many this serves?! THANKS!! :o)
hi erin – it makes about 18+ cups (depending on how much cooks off), so depends on how big your servings are. as a 1 cup snack, then about 18, as a 4 cup bowl of soup, 5ish.
Does it freeze? Thanks!
Yes! It may separate a little, but reheat on low stirring frequently and you should be good 🙂
When do we put in the seasoned salt?