Broccoli Cheese Soup
- 2 heads broccoli, cut into 1-inch florets
- Olive oil, for drizzling
- Salt and freshly ground pepper
- 1/2 stick unsalted butter
- 1/2 large onion, diced
- 2/3 cup AP flour
- 2 cups whole milk
- 1 cup half-and-half
- Pinch nutmeg
- 1 1/2 cups grated cheese (sharp or mild cheddar, jack or any combination)
- 1/2 cup chicken broth, if needed
Preheat the oven to 375.
Drizzle half the broccoli with the olive oil and sprinkle with salt and pepper. Bake til the florets begin to crisp and turn slightly brown, about 15 minutes. This will be added to the soup as the end.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook til softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook til the flour is absorbed and smells lightly toasted, 1 to 2 minutes, Add the milk and half-and-half. Add the nutmeg, then the uncooked broccoli, a dash of salt and pepper. Cover the pot and reduce the heat to low. Simmer til the broccoli is tender, 15 to 20 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli or transfer to a blender and puree in batches. Thin with chicken stock, if needed. Add in the roasted broccoli.