Description
A comforting and creamy homemade version of Jason’s Deli Broccoli Cheddar Soup, perfect for sneaking in vegetables.
Ingredients
Scale
- 1 medium chopped onion
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 minced garlic cloves
- 2 cups shredded sharp cheddar cheese
- A pinch nutmeg
- 1/4 cup butter
- 4 cups broccoli florets
Instructions
- Prepare your ingredients: Chop the onion, mince the garlic, cut the broccoli, and shred the cheese.
- Sauté: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 4-5 minutes. Add minced garlic and stir for another minute.
- Make a roux: Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes.
- Add liquids: Gradually add the chicken broth, stirring to avoid lumps, then add whole milk and heavy cream. Bring to a simmer.
- Add broccoli: Once thickened, add the broccoli florets and cook for 10-15 minutes until tender.
- Blend the soup: Use an immersion blender to puree to your liking.
- Cheese and season: Return pot to low heat, stir in cheddar cheese and nutmeg until melted and smooth.
- Serve: Enjoy hot, possibly with crusty bread.
Notes
Store in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg