I recently found a wonderful recipe for broccoli and cheddar soup on a great food blog named Wives with Knives. The soup looked so rich, creamy and delicious I just had to try it. I adapted the recipe to make it a little lower in fat; I also used sharp cheddar for extra flavor. It turned out AMAZING! I really loved how quick and simple this recipe was. We had friends for dinner and we all, including the kids, enjoyed this soup. I served it with a tossed salad and fresh baked bread with butter…my ideal dinner. Thanks for a wonderful recipe Cathy!
- 1/2 cup finely chopped onion
- 3 tbsp butter
- 1/4 cup flour
- 2 tsp chicken bouillon granules
- 3 cups 2% milk
- 4 cups chicken stock
- 2 1/2 cups sharp cheddar cheese, grated
- 4-5 cups of broccoli florets
- Sea salt and fresh cracked pepper
Heat butter in a large Dutch oven over medium heat. Add the onions and sauté until tender. Add flour, stir and cook for a few minutes. Slowly add milk, chicken bouillon granules and chicken broth, stirring constantly until thickened. Season with salt and pepper to taste. Add grated cheese and stir until melted. Add broccoli and mix thoroughly. Let simmer until broccoli is tender. Enjoy.
Note: I did increase the liquid amounts of this soup to serve more people but I didn’t increase the flour. It was not as thick as Cathy’s soup but still very tasty. If you want it to be really thick, you must add a bit more flour.