I've been wanting to make this soup for a while now because it's one of my husband's favorites, and I love it too! It was snowy here over the weekend so I put off grocery shopping, but I had all of the ingredients for this on hand so it worked out well! I served the soup with some croutons and freshly baked sourdough bread. The only complaint I had with this recipe is that I felt it wasn't quite cheesy enough even though I think I used more cheese than the recipe called for, and I used extra sharp cheddar! Besides that, the soup was great and the consistency was perfect. I felt a little weird that it didn't call for a roux but it worked out great. This was a perfect meal for a snowy winter's night.
Adapted from www.allrecipes.com
1/4 cup butter
1 onion, cut into medium dice
1/2 small shallot, minced (I added the shallot to the original recipe)
2 teaspoons garlic powder (I used 3 freshly minced garlic cloves and omitted garlic powder)
1/2 teaspoon ground white pepper
1 (16 ounce) package frozen chopped broccoli
1 quart chicken broth
1/2 cup all-purpose flour
1 1/2 cups whole or 2% milk (I used skim)
salt to taste
8 ounces shredded sharp Cheddar cheese (I used extra sharp)
- Melt butter over medium heat in a stockpot. Cook onion and shallot in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
- Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
- Season with salt to taste.