Creamy broccoli cheese soup made from scratch with sharp cheddar, whole milk, and a splash of half-and-half. Blend it smooth or leave it chunky, then serve in a bread bowl.
0 In a large pot over medium heat, melt the butter. Add the onion and cook 3 to 4 minutes, until soft.
1 Sprinkle the flour over the onion and whisk to combine. Cook the onion-flour mixture 2 to 3 minutes.
2 Add the milk and half-and-half, whisking constantly until smooth.
3 Sprinkle in the salt, pepper, and nutmeg.
4 Stir in the broccoli florets. Cover, reduce the heat to low, and simmer until the broccoli is tender and soup is thickened, about 12 minutes.
7 Blend to your liking with an immersion blender, anywhere from a few pulses to completely smooth. (Blend before adding the cheese.)
5 Stir in the chicken broth and check the consistency. The soup should be thick; if it seems too thick, add a splash more broth.
6 Add the cheese and stir until melted. Serve in bread bowls.
