Broccoli Cheese Soup

I truly don't know of a better meal on a cold day other than soup and bread.  Warm, filling, easy to prepare and budget friendly, soups and stews are a mainstay in my kitchen.  We eat them at least once a week, sometimes twice a week in cold weather.  I love pairing them with bread bowls, a simple dinner roll, or a slice of oatmeal bread. 

This broccoli cheese soup came from Mel at My Kitchen Cafe, and like always happens with her recipes, I was thrilled with the outcome.  The true beauty of this soup is it can be made to your specific tastes.  I used all cheddar cheese because it was what I had on hand, added more onion because I like a lot of onion, and loaded it down with a ton of broccoli because my kids LOVE broccoli, (I know it sounds strange but they truly love green veggies).

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Broccoli Cheese Soup
Recipe Source: Modified from My Kitchen Cafe

3 c chicken broth
1 small onion, diced
2/3 c. flour
1/2 c. butter
Pepper to taste
4 c. milk
4 c. shredded cheddar cheese (the sharper the better for flavor)
steamed chopped broccoli (the amount of broccoli really boils down to preference)

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 one handful at a time allowing the cheese to melt in between additions.  Add steamed broccoli. Serve immediately.