Country Kitchen Broccoli Cheese Soup starts with an easy roux, just like a restaurant chef would make. And after you taste this creamy homemade soup and realize how easy it is to prepare, you’ll never go out for homemade soup again.
Serves: 8 Cooking Time: 50 min 5-1/4 cups chicken broth
2 broccoli heads, trimmed and chopped
1 small onion, diced
1 teaspoon black pepper
1 stick butter, softened
1/2 cup all-purpose flour
1 cup (1/2 pint) heavy cream
3 cups (12 ounces) shredded Cheddar cheese
1===> In a soup pot over high heat, combine broth, broccoli, onion, and pepper; bring to a boil. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until broccoli is tender.
2===> Meanwhile, in a skillet over medium heat, melt butter and slowly whisk in flour, stirring continuously until golden.
3===> Slowly add the butter mixture to the soup, stirring until thickened; simmer 5 minutes. Slowly stir in heavy cream, mixing well. Add cheese, 1 cup at a time, mixing well after each addition, until cheese is melted.