Categories: Soup
Ingredients
- 1 stick salted butter
- 1 medium onion, diced
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 1 cup chicken broth, plus more as needed
- 1 pinch nutmeg
- 4 heads broccoli, cut into florets
- Kosher salt and black pepper, to taste
- 3 cups grated cheddar or jack cheese
- Croutons, for topping
Directions
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Melt the butter in a large pot over medium heat. Add the onion and cook until softened, 3-4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk, half-and-half and chicken broth. Add the nutmeg, then the broccoli and season with a small dash of salt and plenty of pepper.
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Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20-30 minutes. Stir in the cheese until melted. Season with salt and pepper.
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Puree the soup with an immersion blender until completely smooth. Return the soup to the pot and warm it up, thinning with a splash of chicken broth, if needed. Ladle into mugs and top with croutons.