Better Than Big Boys Cream of Broccoli Soup
Indulge in a bowl of comforting perfection with this "Better Than Big Boys Cream of Broccoli Soup," a rich and creamy recipe that will have your taste buds swooning! Packed with tender, fresh broccoli florets, sharp cheddar cheese, and a luscious blend of whole milk and heavy cream, this soup strikes the perfect balance of hearty and velvety. A hint of nutmeg adds a subtle depth of flavor, while a partially-blended texture ensures each spoonful is both creamy and satisfyingly chunky. Ready in just 45 minutes, this easy-to-make recipe is perfect for a cozy weeknight dinner or an elegant appetizer. Serve it alongside crusty bread for a restaurant-quality experience that will truly outshine any classic favorite!
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Recipe Information
Ingredients
- 4 cups fresh broccoli florets
- 4 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 0.25 teaspoons nutmeg (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing your fresh broccoli. Cut the florets into bite-sized pieces and steam them for 4-5 minutes until just tender. Set aside.
In a large pot, melt butter over medium heat. Add the finely diced yellow onion and sauté for 4-5 minutes until soft and translucent.
Sprinkle the flour over the onions, stirring constantly to create a roux. Cook the roux for 1-2 minutes until golden but not browned.
Gradually whisk in the chicken or vegetable stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the steamed broccoli florets to the pot. Reduce the heat to low and allow the mixture to simmer for 10 minutes, letting the flavors meld together.
Using an immersion blender, partially blend the soup to your desired consistency—leave some chunks of broccoli intact for texture.
Stir in the whole milk, heavy cream, and shredded cheddar cheese. Continue to stir the soup over low heat until the cheese melts completely and the soup becomes creamy.
Season with salt, black pepper, and a pinch of nutmeg if desired. Taste and adjust the seasoning as needed.
Remove from heat and ladle the soup into bowls. Optionally, garnish with additional shredded cheese or a sprinkle of black pepper.
Serve warm with crusty bread or crackers for a comforting meal.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.5 g | 279% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 7925 mg | 345% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 38.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2468 mg | 190% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2596 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
