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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Ingredients
- 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
Instructions
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Melt butter over medium heat in large saucepan
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Add onion and garlic and cook for 5 minutes - don't let the garlic brown.
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Stir in broccoli and chicken broth.
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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.
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Return soup to the saucepan and bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
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Meanwhile whisk flour into milk until dissolved.
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Stir into soup stirring frequently until thickened.
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Reduce heat, and stir in cheese until melted and heated through.
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Season with salt and white pepper to taste.