Time: 45 min.
Complexity: easily
Servings: 10

Cheese soup is always a surefire lunch option, loved by both adults and children. For a richer flavor, add not just one, but three types of cheese. Ree Drummond preferred a blend of mild and sharp cheddar, as well as Monterey Jack. And to make your cheese soup extra healthy, add plenty of broccoli. Roast some of the broccoli florets in the oven and toss them into the finished soup for a richer flavor. You can puree this soup in a blender or serve it as is. If it's too thick, add a little chicken broth.

Ingredients:

• 4 heads broccoli, cut into 2.5cm pieces.
• Olive oil to drizzle
• 110 g unsalted butter
• 1 onion, diced
• 1/3 cup premium flour
• 4 cups whole milk
• 2 cups low-fat cream (10%)
• A pinch of nutmeg
• 3 cups grated cheese (soft or sharp cheddar, Monterey Jack, etc.) + extra for serving (optional)
• 1 cup chicken broth, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

broccoli cabbage, cheddar cheese, Monterey Jack cheese, cream, milk, nutmeg

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Preparation:

Step 1
• Preheat oven to 190°C.
  
  Measure out 2 cups of broccoli florets, cut them in half, drizzle with olive oil, and season with salt and black pepper. Place them cut-side down on a baking sheet and roast until the florets begin to brown.
Step 2
• Meanwhile, melt the butter in a saucepan over medium heat. Add the onion and cook until soft, 3-4 minutes. Sprinkle with flour. Stir and cook until the flour is absorbed and the mixture smells lightly toasted, about 1 minute. Add the milk and cream. Add the nutmeg, then the fresh broccoli, a little salt, and black pepper. Cover the saucepan and reduce the heat to low. Simmer until the broccoli is tender, 20-30 minutes. Add the cheese and let it melt.
Step 3
• Taste and add salt if needed. Serve the soup as is, mash with a potato masher to break up the broccoli, or transfer to a blender and puree in two batches. If you pureed the soup in a blender, return it to the heat and reheat. Add a little chicken broth if needed.
Step 4
• Garnish each serving with roasted broccoli or grated cheese and serve.

Votes: 12