The nights are getting cool here now, and the first thing I want to do is make soup. There is something about throwing a whole bunch of ingredients into a big pot, heating it up, watching it steam, and the flavors meld together that is so comforting. I think it reminds me of when I was little, and made mud pies in the back yard. We would throw in some rocks, leaves, dirt, and water, and stir to our hearts content. I guess I have had the bug for cooking since I was young (maybe because there were bugs in the mud soup, too). The good thing about broccoli cheese soup is that you can actually eat it, and it is so good!
If you like broccoli, you will love this soup. Even though it has a lot of cheese in it, it is definitely the taste of the broccoli that comes through. It is a very easy soup to make, perfect for a weeknight dinner. You can either use fresh broccoli that you cut up yourself, or to save time, Trader Joe’s has bags of fresh broccoli already cut up. With its pretty green color, it would be great to serve company around Christmas time, but is perfect for any cold winter night or cool fall evening.
This recipe makes quite a bit so you can take leftovers to work the next day or save it in the refrigerator for unexpected company. My son stopped by the other day on his lunch hour, and I was so happy that I had some soup on hand to make for him. I offered him some mud soup at first, but he declined. You just never know about kids. He ate so much dirt when he was little. I guess his tastes have changed. My little boy is growing up.
Broccoli Cheese Soup
1 whole onion, diced
- 1 stick (1/2 c) real butter
- 1/3 c flour
- 4 c whole milk
- 2 c half-and-half
- 4 heads broccoli cut into florets
- 4 – 5 c grated cheddar cheese (we like it cheesy so I used 5 cups)
- 1 – 1/2 tsp. of salt (I used 1 1/2 tsp.)
- 1/2 to 1 tsp. coarse grind black pepper (I used 1 tsp.)
- green onions for garnish (optional)
- Melt butter in a pot over medium heat, then add the onions for 3 to 4 minutes.
- Sprinkle the flour over the top of the onions. Stir to combine and cook for 1 minute or so.
- Pour in milk and half-and-half and stir.
- Add broccoli, and a small dash of salt, and plenty of black pepper and stir to combine.
- Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender.
- Stir in cheese and allow to melt.
- Taste seasonings and adjust if needed.
- Then either serve as is, or transfer to a blender in two batches and puree completely (the broccoli broke up smaller due to stirring so didn’t need to blend).
- If using a blender, return to the pot and allow it to heat back up.
- Serve with a little more cheese and green onions for garnish. Refrigerate any leftovers.
Recipe adapted from The Pioneer Woman