It's getting a bit chilly outside and that means it's time for soup for dinner (and for lunch and possibly even breakfast!)
I created this simple, satisfying and ultra-cheesy broccoli soup to warm me up.
4 C chicken or vegetable broth
4 C chopped fresh broccoli florets
1 small onion, diced (about 1 cup)
1 tsp olive, canola or other light tasting oil
2 T butter
2 T flour
1 (15 oz.) can evaporated milk
4 C shredded sharp cheddar cheese (*see note below)
1/2 tsp each salt and black pepper
1/2 tsp garlic powder OR 1 clove garlic, pressed
a few generous pinches of Old Bay or Cajun seasoning
In a large pot, cook diced onion in olive or canola oil over medium
heat until soft and translucent. Add the butter and melt over medium
high heat. Add the flour and whisk until combined.
Add the chicken broth
and stir until combined. Add the broccoli and heat over medium high
heat until it comes to a low boil.
Reduce heat to medium and continue
simmering for about 10 minutes, or until the broccoli is tender. Stir in
the evaporated milk and continue cooking for 3 minutes, returning to a
simmer.
At this point, you can mash the broccoli with a potato masher,
if desired. Remove from heat and stir in the cheese until melted.
Season soup with salt and pepper to taste. Serve hot.
* I used 2 cups of Tillamook Medium Cheddar AND 2 cups of Tillamook
Sharp White Cheddar (Farm Style Cut). Some brands of shredded cheese melt more easily
than others. I recommend buying a block of cheddar and shredding it
yourself and adding it to the hot soup, off the heat and stir until
melted, to avoid curdling the cheese.
The Farm Style Cut Sharp White Cheddar really punched up the flavor of this soup. If you prefer a less sharp result, use cheddar only.
