Wolfgang Puck Broccoli Cheddar Soup Recipe
This Wolfgang Puck broccoli cheese soup is rich, creamy, and incredibly easy to make from scratch!Now, a few things to keep in mind:One of the biggest mistakes people make is adding cheese too quickly, which can cause clumps instead of a smooth finish.I like to use a mix of sharp cheddar and a little Gruyère. Rich, but a pleasing rich!A good broth sets the foundation for the entire soup, so I always use homemade or a high-quality store-bought one with rich, natural flavors.Using a mix of heavy cream and whole milk gives the soup a thick, luxurious consistency without making it overly heavy.
Servings: 4
Ingredients
- 4 tbsp Butter
- 1 Onion chopped
- 1/4 cup All-purpose Flour
- 2 cups Chicken Broth
- 2 cups Half-and-Half
- 4 cups Broccoli fresh, chopped
- 2 cups Cheddar Cheese shredded
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until it's translucent, about 3-4 minutes.
- Sprinkle the flour over the cooked onion.
- Stir everything thoroughly for 1-2 minutes, letting the flour cook a little bit.
- Pour in the chicken broth and half-and-half.
- Bring the mixture to a gentle simmer while stirring frequently.
- Add the broccoli to the pot.
- Cook until the broccoli is tender, which usually takes around 15-20 minutes.
- Stir in the shredded cheddar and nutmeg.
- Season with salt and pepper.
- Serve hot and enjoy!