Monday, February 4, 2013

Broccoli Cheese Soup

I love broccoli cheese soup, but until this winter, I have never made it from scratch. Now my family is enjoying it often, and I thought I'd share my recipe--a combination of several found online.  After all, the only way to keep warm on these cold winter days is to eat more soup. And bread.

Broccoli Cheese Soup (allow 45+ minutes)
serves 10-12

1 small onion, diced
1 stick butter
1/3 c. flour
1/2 t. salt
1/2 t. pepper
4 c. whole milk, heat in microwave 2 min.*
2 c. chicken broth, heat in microwave 2 min.*
1 bag froz. broccoli or 1 bunch fresh (steam in microwave while you work on the rest of the soup)
3 c. shredded co-jack cheese (any version of cheddar, etc will work)

Prepare broccoli and steam in microwave 5-8 minutes, until tender. Leave covered on the counter while you continue with the rest of the soup.

In soup pot, melt butter over medium heat, then add diced onion. Cook onion 3-4 minutes, then sprinkle flour over the top. Stir and cook 1 minute until very thick, then slowly whisk in hot milk. Stirring frequently, cook over medium heat until soup starts to thicken, about 5-8 minutes. Be very patient--this is the most important step! Be careful not to let it scorch. Add salt and pepper.
Add hot chicken broth and continue to stir until well blended and thick.
Check broccoli and stick it back in microwave if it is not fully tender.
Add cheese and stir until completely melted.
Stir in steamed broccoli. I sometimes mash with a potato masher to break up the brocolli. Add more broth or milk to thin, if necessary.
Serve immediately. With bread. :)  Don't worry, you burned a lot of calories stirring.

*I have used 6 c. skim or 2% milk and didn't use chicken broth. The richness of the soup will vary depending on the milk, but it has always been creamy and delicious!

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