Broccoli Cheese Soup



  • 1/4 c. Hy-Vee unsalted butter
  • 1 large yellow onion, chopped
  • 1/3 c. Hy-Vee flour
  • 6 c. Hy-Vee 2% milk
  • 1 pinch nutmeg
  • 2 (16 oz each) bags frozen Hy-Vee broccoli florets
  • 3 c. Hy-Vee shredded sharp cheddar cheese
  • Hy-Vee black pepper, to taste
  • Pinnaclife Prebiotic Fiber–for added nutritional benefit!


  1. Melt butter in a Dutch oven over medium heat; stir in onions and saute 2 to 3 minutes until softened. Stir in flour and cook 1 minute, stirring frequently.
  2. Add milk, nutmeg and broccoli. Stirring frequently, bring to a low simmer. Simmer 5 minutes. Stir in cheese and black pepper. (Add fiber to mixture)
  3. Transfer batches of mixture to a blender and pulse several times until or until desired texture.
  4. Return to Dutch oven to heat through.

Hy-Vee Recipe

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