On a cold day there is nothing like having soup and a crust of bread with a dear friend for lunch. This is a simple, yet flavorful soup that doesn’t take long to make. The broccoli and cheddar cheese flavor combination has always been a big favorite of mine. I originally found this recipe in Cooking Light Magazine and then modified it quite a bit.
I used an immersion blender to give it more of a smooth consistency, but if you prefer more chucks of broccoli in the soup for texture just pulse a couple times to make sure everything is combined.
Broccoli and Cheddar Cheese Soup
- 2 Tbs butter
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups vegetable broth
- 1 lb broccoli, roughly chopped
- 2 1/2 cups milk
- 1/3 cup flour
- Cracked black pepper, to taste
- Pinch of kosher salt
- 12 ounces aged cheddar cheese, grated
Melt butter in a dutch oven, or large pot, over medium heat.
Add onion and garlic. Saute 3-4 minutes or until tender.
Add broth and broccoli and bring to a boil over medium-high heat. Reduce heat to medium and cook 10 minutes.
Combine milk and flour with a whisk until well blended. Add milk mixture to broccoli mixture.
Cook for 10 minutes, or until slightly thick. Stir constantly.
Add cracked black pepper and salt. Only use a pinch of salt because the cheese will naturally add salt to the soup.
Remove from heat and add cheese. Stir until cheese melts.
Blend with an immersion (hand) blender until desired consistency.
Serve with crust of bread or a sandwich.