Broccoli Cheese Soup

Though it is beginning to warm up here, it is still soup weather.  I will just start making more Springlike soups.  Broccoli cheese soup is one of our favorites and you can whip it up in no time at all.
 Melt a stick of butter in a heavy pan.  Add 1 diced large onion and sprinkle with some salt and pepper.

 Once the onion begins to soften, sprinkle it with 1/3 cup of flour.  Stir and cook over medium heat for 2 minutes.

Then add 6 cups of milk.  You can use whole milk, skim, half and half or a combo of all of them.

Grate in some fresh nutmeg, about 1/4 tsp..

Add 2 heads of diced broccoli and 2 shredded carrots.

Cover the pot and let it simmer for about 30 minutes until the broccoli is cooked.

Add some chicken seasoning.  I used a tub of Knorr. Taste it for seasoning and adjust.

Add 3 cups of shredded cheese.  I used Colby Jack and a bit of Velveeta for smoothness. If the soup is too thick, thin it with some chicken stock.


This recipe makes about 8 quarts and it freezes well.


Dee said…
Oh my goodness that looks good. And it freezes well you so so that will be a plus for the two of us! Thank you again.
Sunnybrook Farm said…
Oh that sounds so good, it has to be tasty with those ingredients.
Anonymous said…
This looks yummy! I have no broccoli at home though. I actually have very little at home, I realised that when I looked in my pantry and freezer today :-) I better write down a list and fill them both up again :-)

Have a great day!
Anonymous said…
what an amazing soup, so creamy, yummo!
Hippo said…
Well, if it tastes as good as it looks, think I'll give it a go! It is always over thirty metric degrees here but I still like soups!
Nellie said…
What a perfect soup! Delicious!
Guillaume said…
I love cheese and broccoli soup.
Barb said…
That looks so good. I am looking for some good recipes to freeze so I'll give this one a try.
Patty Woodland said…
One of my favorites
Howard says he does not like soup..but I will bet he would like this soup! He loves broccoli and he loves cheese. This is GONNA work. I know it.
I have a question. I am making the one pot Fettuccine and I was wondering what you thought of used fresh chicken stock instead of the water and bouillon cube? Daughter wanted me to ask. I insisted on going by the recipe and she insists on bringing the fresh chicken broth from the bakery. I wanted to follow the recipe exactly first..then later if she wanted to tweak it, she could.
I doubt it will make a great difference but I am NOT a secure cook and you are the only one that has been able to push me back into the kitchen. :) I turned it over the kids a long time ago. It's a trite question..but just wondered what you thought.