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Creamy Broccoli Cheese Soup

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"At home lab."

Serves 8-10 | Prep Time 5 minutes | Cook Time 12-16 minutes

Why I Love This Recipe

I really love this recipe. This was my first time making a soup, and it was challenging but super fun. The soup turned out great it was excellent.

Ingredients You'll Need

5 tablespoons salted butter
1 cup white onion, diced
2 cloves garlic, finely minced
1/4 teaspoon dried thyme
1/3 cup all purpose flour
2 cups chicken broth (or vegetable broth)
1/4 teaspoon nutmeg
2 bay leaves
2 1/2 cups milk
3/4 cup half and half
3 1/2 cups chopped, fresh broccoli pieces
2 carrots, grated
2 cups freshly grated cheddar cheese
3 tablespoons Parmesan cheese, freshly grated
salt and pepper to taste


1. Melt the butter in a medium dutch oven or saucepan over medium heat. Add the onions and saute for 7 minutes or until the onions start to turn translucent. Add the garlic and thyme and continue to cook for 1 minute.

2. Add the flour and continue to cook for another minute, stirring constantly. Whisk in the broth, nutmeg, bay leaves, milk, and half and half. Cook, stirring frequently until the mixture just begins to bubble, about 6-9 minutes.

3. Add the broccoli pieces along with the grated carrots. Allow the broccoli to get slightly tender, about 6-8 minutes. Turn the heat off, remove pot from the stove, add in the cheddar and Parmesan cheese. Season with salt and pepper to taste.

Pairs Well With

French baguette

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