Recipe: Broccoli Cheese Soup

Broccoli Cheese Soup Adapted from: The Girl who Ate Everything

Photo Source

1 3/4 cups chicken broth
1 small onion, diced finely
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded Swiss cheese
3 cups chopped, lightly steamed or blanched broccoli

DIRECTIONS:
Simmer chicken broth and chopped onion for 15 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes.

In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended.

Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. Mine was really thick because I think I added more broccoli than it calls for but that's how I like it. If you need to thin it out you can whisk in some more milk or chicken broth. If it's too thin, you can simmer it a bit longer to thicken it up.

Serve immediately in bowls or bread bowls. Makes 4 servings.