Broccoli & Cheddar Cheese Soup should be in your soup rotation. Even my 2 1/2 year old (who doesn’t like many vegetables) will finish a bowl. It makes an excellent accompaniment to a hot sandwich, but is hearty enough to stand on its own as a main dish itself. Serve with some Garlic and Cheese Biscuits or a loaf of crusty French bread and you’ve got a meal!
Start by melting the butter, and sauteing the onion.
After the onion is translucent, stir in the flour. Cook for a couple minutes, and then begin to stir in the broth. Stir in the broth about 1/2 cup at a time, stirring well after each time. Doing this keeps the soup nice and smooth. Bring it to a boil.
Next, add the broccoli. Stir well. Lower the heat, and cover. Let the broccoli cook until tender, about 20 minutes. Stir it often.
After the broccoli is tender, add the milk and the cheese. If you are making a batch of Garlic and Cheese Biscuits to serve with this soup, now is the time to put them in the oven. Stir until the cheese is melted. Then, it’s ready to serve!
Broccoli & Cheddar Cheese Soup
From your Everyday Home Cook
1 medium head of broccoli, cut in to bite-sized pieces (about 5 cups)
1/2 cup onion, chopped
1/4 cup butter
1/4 all-purpose flour
2 cups chicken broth
2 cups milk
1 cup (4 oz) shredded cheddar cheese
salt and pepper
Melt the butter in a saucepan. Add the onion and saute until tender. Stir in the flour and cook until bubbly. Cook and stir an additional minute or two. Slowly add the broth, about 1/2 cup at a time, stirring well after each addition. Bring to a boil. Add broccoli, cover, and reduce heat. Cook until broccoli is tender, stirring occasionally, about 20 minutes. Once broccoli has reached desired tenderness, stir in milk and cheese. Stir until cheese is melted. Season to taste. Serve immediately.
Makes 4 to 6 servings.