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Broccoli and Cheese Soup

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Melt the Hiland Butter in a pot over medium heat. Add the onions. Cook the onions for 3 to 4 minutes and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so.

Pour in the Hiland Milk and Hiland Half-and-Half.

Add the nutmeg, the broccoli, a small dash of salt and plenty of black pepper.

Cover and reduce heat to low. Simmer until the broccoli is tender, 20 to 30 minutes.

Stir in the Hiland Cheese and allow to melt.

Taste the seasonings and adjust if needed.

Serve as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.)

  • 1 stick Hiland Butter
  • 1 Onion, whole, diced
  • 1/3 cup All-Purpose Flour
  • 4 cups Hiland 2% Milk
  • 2 cups Hiland Half-and-Half
  • 1 pinch Nutmeg
  • 4 heads Broccoli, cut into florets
  • Salt and Freshly Ground Black Pepper
  • 3 cups Hiland Grated Cheese (Mild Cheddar, Sharp Cheddar, Jack, etc.)
  • Chicken Broth, if needed

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 10

Amount Per Serving

Calories 369 Calories from Fat 264
% Daily Value*
Total Fat 29.3g 45%
Saturated Fat 18.2g 91%
Trans Fat 0g 0%
Cholesterol 88mg 29%
Sodium 404mg 17%
Total Potassium 0mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 1.2g 5%
Sugars 6.5g 0%
Protein 14.7g 0%
Vitamin A 21% Vitamin C 57%
Calcium 41% Iron 5%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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