Broccoli Cheddar Soup
Pardon us for being cheesy, but there's something totally comfy-cozy about this soup.
- 3 tablespoons butter or margarine
- 1 cup frozen chopped onions
- ¼ cup all-purpose flour
- 1 32-ounce container chicken broth
- 1 10-ounce package frozen chopped broccoli
- 1 8-ounce can evaporated milk, or 1 cup of light cream
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 8-ounce package shredded sharp Cheddar cheese
In a large saucepan over medium-high heat, melt the butter or margarine.
Add the onions and cook until tender, about 5 minutes.
Add the flour, stirring well to coat the onions.
Add the broth; cook and stir for 2 minutes, until thick and smooth.
Add the broccoli, reduce the heat to medium, and simmer for 10 minutes, until tender.
Add the evaporated milk, salt and pepper, stirring well to mix.
Cook for 2 minutes, until heated through.
Remove from the heat and stir in cheese until melted.
- This soup tastes even better when you serve it in a bread bowl—a small, round loaf of bread that's been hollowed out. (Then again, most things taste better when served in a bread bowl!)
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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