This is a great soup and made extra special when you serve it in hollowed out sourdough bread bowls!!
You can use half & half cream or milk depending on your tastes. I use whatever I have available in my fridge and it is tasty either way.
Ingredients:
6 Cups Chopped broccoli(florets and stems, more florets than stems though)
1 medium onion, chopped
4 Cups chicken broth, plus more
4 Tablespoons butter
2 Tablespoons all purpose flour
2 Teaspoons Kosher salt
Freshly ground pepper to taste
4 Cups half & half cream, or milk
3 Cups grated cheddar cheese
½ Cup cubed Velveeta cheese (optional)
Directions:
In a large saucepan, combine broccoli, onion and chicken broth.
Bring to a boil, reduce heat and simmer until broccoli is soft and tender. Adding more chicken stock if necessary.
Blenderize broccoli mixture. I like mine a little chunky, but you decide.
In a medium saucepan, melt butter, add flour, salt and pepper. Cook for 2 minutes stirring constantly.
Slowly add cream/milk, whisking until smooth and mixture thickens.
Add cheese, stir in until it melts.
Pour cheese mixture into the broccoli mixture, combine.
Add more milk/cream if the soup is too thick.
Taste and season with more salt and pepper if necessary.
I like to serve in small hollowed out bread bowls. Hollow out the bread and heat in the oven to toast a little before adding the soup.
Ingredients:
6 Cups Chopped broccoli(florets and stems, more florets than stems though)
1 medium onion, chopped
4 Cups chicken broth, plus more
4 Tablespoons butter
2 Tablespoons all purpose flour
2 Teaspoons Kosher salt
Freshly ground pepper to taste
4 Cups half & half cream, or milk
3 Cups grated cheddar cheese
½ Cup cubed Velveeta cheese (optional)
Directions:
In a large saucepan, combine broccoli, onion and chicken broth.
Bring to a boil, reduce heat and simmer until broccoli is soft and tender. Adding more chicken stock if necessary.
Blenderize broccoli mixture. I like mine a little chunky, but you decide.
In a medium saucepan, melt butter, add flour, salt and pepper. Cook for 2 minutes stirring constantly.
Slowly add cream/milk, whisking until smooth and mixture thickens.
Add cheese, stir in until it melts.
Pour cheese mixture into the broccoli mixture, combine.
Add more milk/cream if the soup is too thick.
Taste and season with more salt and pepper if necessary.
I like to serve in small hollowed out bread bowls. Hollow out the bread and heat in the oven to toast a little before adding the soup.
Print Recipe:Broccoli Soup
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| Combine broccoli, onions and chicken broth. Bring to a boil and then simmer until broccoli is tender. |
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| Remove from heat and blenderize until smooth. I prefer mine a little chunky. |
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| Melt butter in a medium saucepan. |
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| Add flour, salt and pepper. Cook for 2 minutes, stirring constantly. |
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| Slowly whisk in cream or milk until mixture is smooth and thickens. |
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| Add cheddar cheese. Mild cheddar is STRICTLY PROHIBITED AS IT HAS NO TASTE!!! Use old or medium please!!! |
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| Secret ingredient is Velveeta cheese, but this is optional. |
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| Stir cheese in until melted. |
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| Add cheese sauce to the broccoli mixture. |
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| Taste the soup and adjust seasoning if needed. |
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| Serve in individual hollowed out sourdough bread bowls. |
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