Let me begin by saying that I hate broccoli. Whether it is raw or cooked or covered in Ranch dressing, I don't like it. I do, however, love this Broccoli and Cheese Soup. My mom has been making this soup for as long as I remember. It is incredibly easy and takes very little time to prepare. (It could be a great way to get your kids to eat their broccoli!!!)
Broccoli and Cheese Soup
Here's what you need:
1 Large head of broccoli
1 medium onion
1/2 cup of butter (the whole stick)
1/2 cup flour
1 can Campbell's cheddar cheese soup
2 cups of milk
salt and pepper to taste
2 chicken bouillon cubes that have been dissolved in 2 cups of hot water
Before beginning the recipe the broccoli need to be cooked. Break the broccoli florets off of the stem into pieces. Cover the broccoli with water, bring the water to a boil, and boil it for about 15 minutes or until the broccoli is tender. Then drain the broccoli and let it cool. I like to do all this ahead of time, even the day before. Then the broccoli can cool and be torn into tiny pieces easily without trying to do it when the it is hot.
Chop your onion into small pieces. I also like to chop my butter into small cubes so that it melts faster.
Put the butter and onions together in a pan and cook until the onions become transparent and tender over medium heat. You may notice they give off a nice sweet smell.
Add the flour gradually to the pan and mix into the onions and butter. Stir quickly so that nothing sticks to your pan.
Add the can of cheese and stir until the mixture becomes smooth. It will be very thick.
Add the milk and salt and pepper to your liking. Cook the soup until it comes to a boil.
Add the broccoli and stir.
Then add the water the bouillon cubes were dissolved in slowly to the soup. (You could also use two cups of chicken broth.). Mix well to incorporate the broth into the cream.
Turn the heat to low and simmer the soup for about 15 minutes.
The soup can be reheated if you have any left...You may need to add a little more milk if it is too thick.
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