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“I am hoping that this recipe will cause my daughter to eat her broccoli someday. I did not use a lot of broccoli and put it through the food processor to make it really small before adding it. I found it at 12 Tomatoes.”
1hr 10mins

Ingredients Nutrition


  1. In a medium pan over medium-high heat, sauté onions and garlic in 1 tablespoon butter until softened.
  2. In a large pot, cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Let simmer for 15-20 minutes.
  3. Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
  4. Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
  5. Optional: Puree soup to smooth out chunks, or serve as is.

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