Cream of Broccoli & Cheddar SoupPosted: September 20, 2009
As I’ve said before, I’m not normally a broccoli fan. But this soup is rather delicious. Of course the cheese is what redeems the broccoli!
Cream of Broccoli & Cheddar Soup
1 tablespoon olive oil
1 onion, chopped
1 bag frozen chopped broccoli
2 cups chicken broth
1 teaspoon flour, or more if needed
1 bay leaf
2 cups milk
1 1/2 cups cheddar cheese, shredded
salt and pepper, to taste
In a soup pot, heat olive oil over medium-high heat and cook onion. When onion is translucent, add broccoli and bay leaf and stir to combine. Sprinkle vegetables with flour and stir quickly to combine. Cook, stirring constantly for 1 minute. Continue to stir and gradually add the milk and chicken broth. Cook, stirring constantly, till broccoli is tender and mixture thickens slightly, about 3 minutes or so. Remove and discard bay leaf. Transfer soup to blender and process at low speed until smooth. Add Cheddar cheese and stir; salt and pepper to taste. Reheat if needed. Serve.