I know I know, it is summer, so why am I posting soups? I have a few very good reason for posting another soup. First, even though it is summer here, and has been very hot we have had a few days recently that have been rainy with awesome thunderstorms. I feel that a good thunderstorm deserves a good bowl of soup don't you? Second I think that soups shouldn't be restricted to any particular season. I don't limit limit my brownie or ice cream intake to any one given season so why should I limit my soup intake? Last and most important reason is that this soup is PHENOMENAL! It is so basic and fairly simple to make and yet there is a party of deliciousness in my mouth every time I eat it! I have made this soup a few times for my husband and every time he tells me that this could quite possibly be his favorite soup ever. We have eaten this soup by itself or in bread bowls, either way it is fantastic!
Broccoli Cheese Soup
Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.
1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced (or 1 tsp onion powder)
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Recipe Source: Adapted slightly from Mel's Kitchen Cafe