It has just been so cold and wet here. On the day I made this soup, it was in the upper 30s and raining – just miserable. Nothing I did seemed to make me warm until I ate this Broccoli and Cheddar Soup. It warmed me right up. And, it is just so delicious and velvety. It is pretty quick and easy, too.
While you can eat this soup as an appetizer or side, let me tell you that it is super filling as an entree. Don’t let the lack of meat fool you. This soup can easily be dinner for two to four people (depending on their appetites) right by itself. Salad and some nice bread would make a great addition to round out the meal.
This recipe calls for steaming the broccoli, but it becomes even quicker if you use leftover steamed broccoli. So, if you are making broccoli for dinner, steam a little extra, and you can make this the next day in just a few minutes.
Broccoli and Cheddar Soup
Yield 2 -4
- 2 cup broccoli, steamed and chopped
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 4 cups (1 quart) milk (I used 2%.)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese, plus more for serving
- In a large saucepan or pot, melt butter over medium heat.
- Add flour and stir until smooth.
- Remove from heat and slowly stir in milk.
- Return to heat and bring to a boil.
- Reduce heat to low and cook 1 minute or until thickened, stirring constantly.
- Stir in salt and onion powder.
- Stir in cheese and broccoli and continue heating over low heat until cheese is melted and all is hot.
- Serve immediately topped with more cheese if desired.