| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Olive oil, for pan
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- Salt and pepper
- Salt and pepper
- 2 cups chicken stock
- 1 cup half-and-half
- 4 small heads broccoli, chopped
- 1 package soft herbed cheese, such as Boursin
- 1 cup grated Monterey Jack
Instructions
- Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 477 |
| Total Fat | 31 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 26 g |
| Cholesterol | 71 mg |
| Sodium | 1182 mg |
Reviews
Absolutely the best broccoli cheddar soup I’ve ever made. Doubled the cheddar, finely grated 4 cloves of garlic and added s & p to taste. Wow does that Boursin fine herbs and garlic really kick it up a notch!!
Very good and easy. Of course I added 6 cloves of garlic as I am a fan. Rich and tasty
This soup is just so delicious! i added 1/4 tsp onion powder and 1/4 tsp garlic powder. i used 6 ounces of alouette brand herb cheese from walmart. i used 1 tsp refrigerated minced garlic added after the onion is soft and cooked for 2 – 3 min so the garlic wouldn’t burn. i have to say this soup went from ho hum to delicious when i ramped up the salt and black pepper to more than i would usually use. i am ultra conservative on using s & p but this soup needs it and it transforms the flavor. I didn’t think the monterey jack cheese would be good because i am used to the broccoli cheddar soups. I couldn’t believe how delicious the jack cheese was. This soup is outstanding. I plan to make it many more times! I garnished individual bowls of soup with seasoned croutons. If it thickens up too much when you reheat it just add some more half n half/milk or chicken stock. A great recipe. Thank you Nancy. I miss your Farmhouse Rules show.
My family loves this soup! I have even added cauliflower with the broccoli. Also, I like to roast the veggies in the oven first, it can add a nice smoky flavor. I’ve also added leftover ham and used white cheddar cheese. YUM!
This soup is yummy! I made only one changed and used 4 cups of chicken stock. Still delicious but a little less thick.
Easy and delicious…hot or cold. I used Cabot’s Pepper Jack cheese in place of the Monterey Jack and liked the zip it added to the soup.
Fantastic! I will not make it any other way from now on!
Very easy to make. Creamy and delicious. I noticed as the soup sits, it thickens some. Thank you, Nancy, love it!
10/21/15 – I saw the show on Sat. and made on Sun. for a dinner party. Who does that? It was a huge hit!! I loved it and will make again. Thanks Nancy. Love your show!!
This soup is delicious am making it for the third time. I’m loving this lady! Thank you Nancy Fuller!