Hi, Everyone! Another cold day calls for another soup recipe! This Creamy Broccoli Cheese Soup is one of my favorites, but this time I decided to lighten it up just a little bit by using skimmed milk and cutting some of the cream. This way it’s a little healthier, and still just as good! And with some warm bread and a handful of freshly grated cheese, it’s the perfect cozy dinner on a cold winter’s night!
CREAMY BROCCOLI CHEESE SOUP
(Adapted from The Pioneer Woman)
*Serves 3 – 4*
YOU WILL NEED
2 tbs unsalted butter
2 tbs olive oil
3 tbs all-purpose flour
3 1/2 cups milk (I used fat-free)
1/2 cup half-and-half
2 heads of broccoli, cut into florets
1 medium onion, diced
1 1/2 cups chicken stock (or vegetable stock)
2 cups grated Cheddar cheese (plus more for serving)
Salt and pepper
1. First, heat the butter and olive oil in a large pot. Add in the onions and cook them on medium heat for about 5 minutes, or until they have softened and are translucent. Sprinkle in the flour and stir the onions with the flour for about a minute, just to cook the flour taste out. Then, pour in the milk and the half-and-half while stirring continuously.
2. Add in the chicken stock (or vegetable stock), broccoli florets and salt and pepper and bring to a boil. Once the soup comes to a boil, reduce the heat to low and simmer covered for 30 minutes, or until the broccoli is soft.
3. Stir in the cheese in two portions, allowing it to melt completely into the soup. Let the soup cool a little bit, and once it’s cool enough to pour into your blender, puree it completely. Once it has been pureed, return it into your pot and make sure that it’s well seasoned. If the soup is too thick, add more chicken stock to thin it out a little. Serve hot with good bread and some freshly grated cheese on top!
Happy Cooking, Everyone!