We are going on our third snow day in a row here in Colorado Springs. We were hit with much more snow than we are used to, and it looks like it is going to stick around for a bit. This calls for a warm bowl of soup, of course. After three days of being stuck at home, I have seen some harried mamas on Facebook talking about wine or inquiring if any liquor stores deliver, but I’ll take a warm bowl of soup and some fresh-baked bread, please.
I make this soup quite often because my kids are actually big fans of it. Yes, BROCCOLI soup. I have always made a single batch of it, and it has been enough, but the last time I made it, they licked the pot clean and were sad that there was not more. I guess we will be moving up to a double-batch for all future broccoli cheese soup making.
The soup comes together in only about thirty minutes, so if you have the ingredients on hand, you can be enjoying a warm bowl of comfort quite quickly. Add some fresh bread or pick up a hot loaf of french bread from the store, and your body that is cold from the snow will thaw and be very content. Snuggling up on the couch with a blanket and a good book will be just the thing you need after enjoying this delicious cheesy comfort food.
Broccoli Cheese Soup
- 1 (14.5 ounce) can or 2 cups chicken broth
- 1 small onion, diced finely
- 2-3 cloves garlic, diced or minced finely
- 1/3 cup all-purpose flour
- 1/4 cup butter
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups milk (whatever you have on hand–skim, 1%, 2%, whole)
- 1 and 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Swiss cheese (if you don’t have this, just use an additional 1/2 cup cheddar instead)
- 3 cups chopped broccoli florets (cut to your size preference, depending on how chunky or smooth you want your soup)
- optional: If you like more color or vegetables in your soup, shredded carrots would be a good addition
- Cook the broccoli by placing it in a glass bowl with 1/4 cup water, covering it with plastic wrap, and microwaving for 3-4 minutes until just tender or use your favorite method for steaming or blanching broccoli. (Note: I usually use fresh broccoli, but frozen would work too. The key is to not overcook it.)
- Simmer chicken broth, onion, and garlic in a small covered pot for about 15 minutes until onions are soft.
- In a small bowl, combine flour, salt, and pepper. Heat milk for 1-2 minutes in the microwave.
- In a separate medium to large pot, melt butter on medium-low and then whisk in flour mixture to make a roux. Cook together, stirring constantly, for 2 minutes. Gradually whisk in the warm milk. Continue stirring and heating while mixture begins to thicken, about 5-8 minutes. (Note: Increase temperature a little if needed, but avoid going too high because the cheese can curdle if the mixture is too hot when you add the cheese.)
- Add warmed chicken broth mixture and stir to combine. Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt or pepper if desired. If you like a thinner soup, add in more milk or chicken broth. If you want it thicker, simmer a little longer.
- Serve immediately with warm bread or breadsticks or a salad. Makes 4-5 servings. Leftovers will thicken in the refrigerator, so you will likely need to add some milk or water to thin it out.
Source: Mel’s Kitchen Cafe