Cheesy Cream of Broccoli Soup

Broccoli and cheese make perfect partners in a rich, creamy soup. Dinner can be on the table in about 40 minutes. Lucky, lucky you.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings: servings

Calories: 366kcal

Author: Terri @ that's some good cookin'

1 1/2 pounds broccoli (about 2 medium size heads broccoli), cut into bite sized pieces
1/2 teaspoon seasoned salt
1 large onion, medium dice
1/2 cup all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon ground white pepper ground black pepper will also work
1/2 teaspoon seasoned salt
1/4 cup butter (1/2 stick)
2 cups milk (whole or 2%)
1 1/2 cups chicken broth
2 cups grated sharp cheddar cheese Monterrey Jack or Pepper Jack also work well

Sprinkle broccoli with seasoned salt and steam for about 5-7 minutes; the broccoli should be bright green and there should be a little resistance when pierced with fork. You don't want mushy, olive green broccoli, so don't overcook it. Remove the broccoli and pour the water out of the pot. Set the broccoli aside.
In the same pot in which the broccoli was cooked, over medium heat, saute the onion in 1/4 cup butter until translucent.
Add the flour, dry mustard, dash of white pepper, and 1/2 teaspoon seasoned salt (or to taste) to the onions. Cook and stir over medium heat for 1 minute.
Add the milk. Cook and stir over medium heat until thickened. Stir in the cheese; cook and stir until the cheese is melted. The sauce will be quite thick at this point. Gently stir in the chicken broth until the broth is well incorporated and the soup is creamy.
Add the broccoli to the soup and stir gently. Warm over a medium-low heat until broccoli is heated through. Taste and correct seasonings. Serve with your favorite salad and rolls.