Paula Deen's Broccoli Soup

Warm, comforting, and bursting with rich, cheesy flavor, Paula Deen's Broccoli Soup is a true indulgence for soup lovers. This creamy broccoli soup recipe combines tender broccoli florets with a velvety base of milk, heavy cream, and cheddar cheese, made even more luxurious with a hint of nutmeg. A quick homemade roux ensures a perfectly thick and smooth texture, while the balance of puréed and whole broccoli provides just the right amount of heartiness. Ready in just 35 minutes, it's an effortless yet decadent dish perfect for cozy weeknight dinners or as a show-stopping starter. Serve with a crusty baguette or garnish with extra cheddar for the ultimate comfort food experience. Keywords: creamy broccoli soup, cheddar broccoli soup, Paula Deen recipe, easy soup recipes, cozy dinner ideas.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

Ingredients

• 4 cups Broccoli florets
• 4 cups Chicken broth
• 1 stick Salted butter
• 1 Onion, finely chopped
• 0.333 cup All-purpose flour
• 2 cups Milk
• 1 cup Heavy cream
• 2 cups Shredded cheddar cheese
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.125 teaspoon Nutmeg (optional)

Directions

Step 1

In a large pot, bring the chicken broth to a boil. Add the broccoli florets and cook for 5-7 minutes until tender. Remove from heat and set aside, keeping the broccoli immersed in the broth.

Step 2

In a separate large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 3

Sprinkle the flour over the onions and stir well to create a roux. Cook for 1-2 minutes, stirring continuously to eliminate the raw flour taste.

Step 4

Gradually whisk in the milk, making sure the mixture remains smooth. Continue whisking as you pour in the heavy cream. Let the mixture cook for another 2-3 minutes until it thickens.

Step 5

Slowly add the chicken broth (reserving the broccoli) to the creamy mixture, whisking to combine. Reduce the heat to low and let the soup simmer.

Step 6

Using a blender or immersion blender, purée half of the cooked broccoli and set the rest aside for texture. Add the puréed broccoli and whole broccoli florets to the soup base.

Step 7

Stir in the shredded cheddar cheese until melted and fully incorporated. Season the soup with salt, pepper, and nutmeg if desired.

Step 8

Simmer the soup on low for 5-7 minutes, stirring periodically to prevent sticking. Taste and adjust seasoning if necessary.

Step 9

Serve the broccoli soup hot, garnished with additional shredded cheddar or a dollop of sour cream if desired.

Nutrition Facts

Serving size	(2538.8g)

Amount per serving	% Daily Value*
Calories	3100.6

Total Fat 255.6g	0%
Saturated Fat 160.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 769.6mg	0%
Sodium 7137.2mg	0%
Total Carbohydrate 93.2g	0%
Dietary Fiber 11.9g	0%
Total Sugars 34.7g
Protein 105.0g	0%

Vitamin D 271.4IU	0%
Calcium 2534.9mg	0%
Iron 8.0mg	0%
Potassium 1810.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.4%

Protein: 13.6%

Carbs: 12.1%