This is one of those dishes that you see a lot at sandwich shops or for me, it was at all-you-can-eat buffets. But one thing remains true – I love cheese and I love broccoli, so this is certainly an easy sell!
If you grew up in a house where your mother made fresh, steamed broccoli with melted cheese on top? My mom was not one of those, but I remember many a sleepover where there was a large bowl of exactly that. I always thought it was weird, but by the time I got to high school I had seen it and had it enough that it became more of a mainstay in my expectations. So when I started seeing it in soup form in different restaurants, I was compelled to try it – and naturally, I fell in love with the soup version (I was never really keen about the steamed bits with cheese, I really preferred them separately…)!
The best part of this soup is that if you like more broccoli, you can just add as much as you like and if you want more cheese, add more cheese! This is also a great way to get your calcium and veggie intake in one meal – and if you have any odds and ends of things leftover at the end of the week, this makes a really easy meal!
Needless to say this is one that satisfied each of our bellies and one that I would certainly make again, not only because it was so tasty but also because it was fun to watch the cashier’s reaction when I put six BIG heads of broccoli on the conveyor belt!!
- 1 onion, diced
- 1 stick butter
- 1/3 C flour (any kind you like, I like to use up any leftover self-rising flour since I don’t use it much)
- 4 C whole milk
- 2 C cream (again, any kind you like – light, heavy, single, double or half & half!)
- 4-6 heads of broccoli, cut into florets (or more, to taste)
- 1 pinch nutmeg
- 3 C grated cheese (we used a combination of mature cheddar, parmesean and mozzarella)
- salt and pepper, to taste
- vegetable broth or extra milk for thinning if necessary
Melt the butter in a pot over medium heat and add the onions. Sauté the onions for 3-4 minutes until softened and a bit transluscent then sprinkle the flour over the top of it. Stir to combine and toast the flour until just fragrant.
Pour in the milk and cream, stirring to combine making sure all large bits of flour are broken up and dissolved. Add the nutmeg, broccoli, salt and pepper.
Cover and reduce the heat to low, simmering for 20-30 minutes or until the broccoli is tender. Stir in the cheese and keep stirring until completely melted.
Adjust your salt, pepper and nutmeg to your liking then serve piping hot! You can mash up the broccoli a bit with a masher if you like or even purée it!