• Cooking Time:
  • Servings: 6
  • Preparation Time:


My OH family


  • 3 tablespoons unsalted butter
  • 1 large onion , chopped
  • 2 cloves garlic , chopped
  • 1 ½ pounds broccoli , stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
  • 4 cups low-sodium chicken broth
  • 1 cup half and half (Im useing 1/2 skim milk and 1/2 water)
  • ¼ teaspoon ground nutmeg
  • 3 cups shredded mild cheddar cheese shredded


  • 1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
  • 2. Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt . (Reheat over medium heat until hot, but do not boil or cheese will separate.)

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