This recipe is one of my all-time favorites. Every time I make it, it reminds me that I don’t need to be going out and getting soup at restaurants because homemade ones are just as good—if not even better!
It is perfect for when you have extra cheese on hand that needs to be used up. It really doesn’t need much explaining because the flavor and thick, hearty goodness speak for themselves!
Broccoli and Cheddar Soup
3 cups chicken broth
1 onion, chopped
4 cups broccoli, chopped
Dash of garlic powder
1 tsp. thyme
2 bay leaves
4 Tbsp. butter
4 Tbsp. flour
½ tsp. salt
2 cups milk
2 cups shredded sharp cheddar cheese
Croutons or crusty bread to serve with the soup
1. In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer 10 minutes, or until vegetables are soft.
2. Remove bay leaves and pour mixture into a food processor. Pulse until smooth, about 1 minute. Reserve in a bowl. You can also use an immersion blender in the saucepan and then reserve the blend in a bowl.
3. In the original saucepan, melt butter. Whisk in flour, salt, and a little pepper until a thick paste forms. Add milk and cook, stirring constantly, until mixture thickens. Add cheddar; stir until it dissolves.
4. Pour in broccoli mixture, and cook until blended. If necessary, add more chicken broth to thin.
Serve with bread or croutons.