Broccoli Cheese Soup

Homemade broccoli cheese soup is warm, cozy, and comforting, and when it’s paired with a grilled sandwich, it makes for a quick and easy dinner.

4.67 from 3 votes

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Course: Soups, Stews and Chowders

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 410kcal

Author: Kita Roberts

3 tablespoons unsalted butter plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks white parts only, well rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1 carrot - finely minced
1 stalk celery - finely minced
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned low-sodium chicken broth
16- ounces frozen broccoli thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
1/2 cup Velveeta
Croutons for garnish

In a medium pot, melt the 3 tablespoons butter over medium-high heat.
Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes.
Add The Carrot and celery, cook 2-3 minutes.
Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds.
Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes.
Slowly add the chicken stock, whisking constantly, and bring to a boil.
Reduce the heat and simmer until thickened, about 5 minutes.
Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring barely to a simmer to heat through.
Add the cheese and cook over low heat, stirring, until melted.
Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls.
Sprinkle croutons over the top of the soup and serve immediately.

Adapted from Emeril Lagasse / Food Network