Just in time for Winter! This is another family favorite from my mother’s box.
It’s really fairly easy if you want to skip the blending step to de-chunk it. I like it just the same with a few broccoli chunks as long as they aren’t too big.
Broccoli Cheddar Soup
- 1/4 cup butter
- 1 onion finely diced
- 4 to es garlic sliced thin
- 2 Cups Broccoli florets finely chopped
- 1 quart chicken broth
- 1/4 cup all-purpose flour
- 1 cup milk skim or non-fat is OK
- salt and white pepper to taste
- 8 ounces shredded sharp Cheddar cheese
Melt butter over medium heat in large saucepan
Add onion and garlic and cook for 5 minutes - don't let the garlic brown.
Stir in broccoli and chicken broth.
If you desire less chunks, remove 1/2 of the soup to a blender and process for 10-15 seconds. If you want a chunkless soup, process all of the soup.
Return soup to the saucepan and bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
Meanwhile whisk flour into milk until dissolved.
Stir into soup stirring frequently until thickened.
Reduce heat, and stir in cheese until melted and heated through.
Season with salt and white pepper to taste.