Broccoli Cheese Soup is a dish near-and-dear to my heart. It has been my number one favorite soup from the time I was child to this very day. To tell you truth, I didn’t even care for broccoli as a child, but there was just something about that creamy cheesy base, variegated with tender, bright green, teensy bites of broccoli that just got me. It was a special treat if a restaurant had it on the menu. Sadly, my sweet momma never attempted a homemade version and the stuff from the can left a vast amount to be desired. This was one of the first recipes I was determined to master after beginning my culinary adventures as a stay-at-home mom, and I am happy to report this one is a keeper.
In this recipe freshly steamed, perfectly cooked broccoli is chopped into tiny bite-sized pieces and mixed into a simple soup base of onion, chicken broth and creamy half and half. It is perfected via the addition of freshly grated Sharp Cheddar and melty Colby Jack cheese. Serve alongside TAK’s Chopped Ham and Gruyere melt for the perfect lunch or dinner combination.
2 Crowns of Broccoli, trimmed, steamed* and chopped
6 tablespoons Unsalted Butter
1 Yellow Onion, finely chopped
6 tablespoons Unbleached All Purpose Flour
2 1/2 cups Unsalted Chicken Broth
3 1/2 cups Half and Half, warmed
1 1/4 cups Freshly Grated Sharp Cheddar + extra for garnish, if desired
1 cup Colby Jack
1 1/4 teaspoons Kosher Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Worcestershire Sauce
Pinch of Granulated Sugar
In an large pot or Dutch oven over medium-low heat, melt the butter. Do not allow to butter to brown. Add onion and sauté 6-8 minutes, or until softened. Sprinkle flour evenly over the onions and stir until coated, about 2 minutes. Add the chicken broth, a splash at a time, stirring after each addition until the mixture reaches a consistency similar to pudding. At this time, you may begin streaming in the remaining chicken broth and all of the half and half, stirring all the while. Raise the heat to medium-high and stir until the soup has reached a simmer. Reduce the heat back to medium-low and allow to simmer for 5 minutes, stirring occasionally until the soup has thickened slightly.
Reduce the heat to low and stir in the cheeses, along with salt, pepper, Worcestershire sauce and sugar. Add in the chopped broccoli (you should have about 3 1/2 cups) and stir. Allow to cook for an additional 10 minutes on the stovetop, stirring occasionally. Ladle into bowls, garnish with extra cheddar, serve and enjoy.
*See Perfectly Cooked Broccoli for further instructions as to how to properly steam broccoli.
Would pair well with:
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