Broccoli Cheese Soup

Okay, so I"m months behind on this one. Oops. You'll forgive me, I'm sure.

My favorite thing about winter is wearing comfy sweats and lying under a warm blanket. Some nights, even in the winter, that doesn't get to happen. That's where this soup comes in. It feels lovely. Warm. Filling. Classic. Comforting. Lovely. 

Okay, it's just plain ol' good. I can imagine putting it on baked potatoes, eating it out of a bread bowl, eating it straight from the bowl.

For this soup you'll need 1 whole diced onion, 1 stick of butter, 1/3 c. flour, 4 c. milk, 2 c. fat free half-and-half, 4 heads of broccoli cut into florets, 3 cups shredded cheddar cheese, pinch of salt, and pepper.

Okay, this makes a lot of soup. Be sensible and make this for more than 2 people. Or cut the recipe in half. I guess either would work. Really.

Melt butter in a heavy, duty pot and add the onions. Cook until translucent (about 3 minutes).

Sprinkle the flour over the top and cook for about 1 minute so we can thicken up the soup.

Add the milk and half-and-half.

And the broccoli, salt and pepper.

Cover and cook for 20-30 minutes. Until the broccoli is soft.

Add the cheese. I really need to cut down on cheese, but I don't think that'll ever be a possibility. Ever.

I love cheese.

You could blend this up if you want perfect soup. Actually, it would just be soup that looks perfect, because to me, this soup tastes perfect. Which is all that matters.

Peace. Love. Broccoli Cheese Soup.

Printable Recipe