This BROCCOLI CHEESE SOUP is creamy, super cheesy, quick and easy. The best part is that you can have this scrumptious soup ready in 30 minutes.
Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
Top with remaining cheddar cheese and garnish with parsley.
Half and half, also known as half cream is a blend of equal parts whole milk and light cream and it averages 10 to 12% fat.
If preferred, you can puree the broccoli in the soup for a thicker texture, but I prefer the bigger florets in the soup.
* If you don't want to use Velveeta you can substitute it with more cheddar cheese or Monterey Jack cheese, it's just that Velveeta will make the soup more creamier and smooth.
You can also use pre-cut fresh or frozen florets.
Store leftover soup in the fridge for up to 3 days. Reheat over low heat to avoid scorching.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.