Broccoli Cheese Soup
 
Prep time
Cook time
Total time
 
A rich and creamy soup cooked up in a snap! Quick and hearty lunch or dinner.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 cups of milk - whole milk, 2%, skim - whatever you prefer to use
  • 2 cups of chicken stock - homemade or reduced sodium canned
  • 3 cups of fresh broccoli cut into bite-sized florets, or one bag of frozen broccoli
  • ½ medium onion, diced
  • 3-4 Tablespoons butter or olive oil, or a combination of both
  • ⅓ cup of all-purpose flour mixed with a pinch of cayenne
  • 1½ cup of shredded sharp cheddar cheese, white or yellow
  • ½ cup of shredded Swiss cheese
  • ½ teaspoon Kosher salt, sea salt or whatever you prefer
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Place the fresh broccoli florets into a microwave proof bowl or measuring cup with 1-2 Tablespoons of water. Cover with plastic wrap, and microwave at full power for 1:45 minutes. Or microwave frozen broccoli according to package directions. Set aside.
  2. Measure chicken stock and milk into a microwave safe bowl or measure. Heat for 2-3 minutes until slightly warm.
  3. Heat a 5-quart heavy bottomed pot or Dutch Oven over medium heat.
  4. Add the butter, olive oil, or a combination of both to total 4 Tablespoons. Once the oil has melted and begins to bubble, add the chopped onion, and saute until the onion is translucent, but not browned. 1-3 minutes
  5. Add the flour/cayenne mix. Stir the flour into the butter and allow to cook until the roux begins to bubble, but not brown.
  6. As you are stirring with a whisk or wooden spoon, slowly add the warmed milk/chicken stock mixture. Continue to stir until all the flour, butter and onion are fully incorporated.
  7. Once the soup base begins to thicken, remove from heat. Begin to add the shredded cheeses ½ cup at a time, stirring after each addition, until all the cheese is thoroughly incorporated.
  8. Return the pot to low-medium heat. Add the cooked broccoli with all the liquid.
  9. Warm the soup through and serve.
Notes
Serving suggestions: You can top the soup with additional shredded cheese, a dollop of sour cream, buttery and browned croutons, or crispy bacon. You can omit the toppings or not, and serve with a warm, crusty loaf of bread and butter. Another option would be to serve with a fresh salad or ½ sandwich.

Recipe slightly adapted from www.melskitchencafe.com
Recipe by At Mimi's Table at https://atmimistable.com/broccoli-cheese-soup-perfect-summer-end-fall-begin/