A friend, Laurie, gave me this recipe long ago and it became a family favorite. Even when my kids were small they liked this cheesy cream of broccoli soup. I don’t think that it was the broccoli that sold them on the soup; it was most likely the generous amounts of cheese that I used in it.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Broccoli and cheese make perfect partners in a rich, creamy soup. Dinner can be on the table in about 40 minutes. Lucky, lucky you.
- 1 1/2 pounds broccoli–I use about 2 medium size heads broccoli, cut into bite sized pieces
- 1 large onion, medium dice
- 1/2 cup flour
- 1/2 teaspoon dry mustard
- dash of white pepper
- salt to taste
- 1/4 cup butter
- 2 cups milk
- 1 1/2 cups chicken broth
- 2+ cups grated cheese (I generally use sharp cheddar. Monterrey Jack or Pepper Jack also work well).
- Sprinkle broccoli with salt and steam for about 7 minutes; the broccoli should be bright green and there should be a little resistance when pierced with fork. You don’t want mushy, olive green broccoli, so don’t overcook it. Remove the broccoli and pour the water out of the pot. Set the broccoli aside.
- In the same pot in which the broccoli was cooked, over medium heat, saute the onion in 1/4 cup butter until translucent.
- Add the flour, dry mustard, dash of white pepper, and a sprinkle of salt to the onions. Cook and stir over medium heat for 1 minute.
- Add the milk. Cook and stir over medium heat until thickened.
- Add the cheese. Cook and stir until the cheese is melted. The sauce will be quite thick at this point.
- Pour the chicken broth over the cheese sauce. Stir gently until the broth is well incorporated and the soup is creamy.
- Add the broccoli to the soup and stir gently. Warm over a medium-low heat until broccoli is heated through. Taste and correct seasonings. Serve with your favorite salad and rolls.
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