Prep 10 mins
Cook 30 mins
This broccoli cheese soup is the best that I have ever tasted! I had to beg for over a year to get the recipe. It is not a smooth soup, but more chunky and hearty, thus the chowder title. This is a great recipe for dinner, brunch or even a dinner party.
- 2 heads broccoli (about 1 pound)
- 1 medium onion, chopped
- 3⁄4 cup butter
- 1⁄2 cup flour
- 4 cups milk
- 1 cup chicken broth
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 2 cups sharp cheddar cheese, grated
- Chop broccoli florets and stalk into bite size pieces. Cook broccoli just until tender. Do not overcook. Drain and set aside. Sautee chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce; melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Stir in pepper and nutmeg. Serve immediately or keep warm over low heat.
Very good. I added sliced carrots and substituted half of the pepper with red pepper flakes, and my DW(!) liked it very much. Thanks.
verry good and harty. This was so easy to make also. Thank you!
I love broccoli cheese soup and this one was so good. The cream sauce was easy to make and took very little time. I used frozen broccoli that I thawed in the microwave instead of fresh. Liked the thickness of the soup and next time will add a little more cheese and maybe some lemon pepper.