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Broccoli-Cheese Soup recipe  
Broccoli-Cheese Soup

Homemade broccoli cheese soup is infinitely more delicious than the kind you find in a can. Plus, it’s a clever way to sneak in an extra serving of healthy vegetables.

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Ingredients
Serves 6–8
1 tablespoon olive oil
1 tablespoon butter
1/2   onion, minced
1 teaspoon salt
1 rib celery, chopped
1 tablespoon flour
4 cups broccoli florets
6 cups chicken stock, divided
3 cups sharp cheddar cheese, grated
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
 
 
Directions 
 
  1. Place a skillet over medium-high heat and add the olive oil and butter. When melted, add the onion and sprinkle with the salt.
  2. Adjust the heat to medium-low and cook the onions until pale golden and translucent, approximately 25–30 minutes. Set aside.
  3. Add the celery and cook until softened, approximately 2 minutes.
  4. Place the broccoli florets in a heavy-bottomed soup pot and add two cups of the chicken stock.
  5. Bring to a lively simmer, adjust the heat, cover with a lid, and cook until the broccoli is soft, approximately 8—10 minutes.
  6. Combine the broccoli mixture with the onions and celery and puree in a blender, food mill or food processor.
  7. Return to the saucepan and add the remaining chicken stock, half-and-half, and pepper. Mix well
  8. Add the cheese and stir until melted.
  9. Check the consistency and add more half-and-half if required.
  10. Taste the soup and adjust the seasonings. Use a light hand with the salt, since cheese is salty on its own.
  11. Ladle into bowls or cups and serve immediately.

 

  

Preparation time: 60 minutes or less.

A Barbara Adams Beyond Wonderful recipe.

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