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You are never going to believe this…
but Halloween is just one week away.
Just plain crazy, isn’t it!
October has been absolutely GORGEOUS here in Utah.
Gorgeous and golden, with all the beautiful changing colors and lasting warm weather. We have been spoiled with the beauty of the season, and my family and I have been drinking it right up.
The for cast for this coming week looks a little bit chilly and cold! I can hardly complain, since we have had it so nice for so long.
And there are some benefits to cooler weather, you know.
Like soup.
Flavorful Soups and Homemade Breads.
One of the most cozy and comforting meals out there,
in my opinion.
My lovely friend Julie made and brought this fabulous Broccoli Cheese Soup to a church party I attended last winter. I immediately asked her for the recipe, and have put it on my monthly menu plan several times since then. I’ve had MANY, MANY emails lately asking me to please hurry up and post it. Everyone needs a good Broccoli Cheese Soup recipe, you know.
And so…here you have it, my friends.
Thanks for waiting.
Hope you will join me tomorrow for a new
WONDERFUL bread recipe, perfect for serving with this soup!
Now, let’s get to the soup….
1. Chop your broccoli
and toss it in a medium sized sauce pan. Cover it with water and boil until tender.
2. Drain 1 C of the broccoli water into a measuring cup and set it aside.
3. Mash the broccoli up with a potato masher. Don’t have one of those…don’t worry about it. You could use the bottom of a glass cup.
4. While the broccoli is cooking, melt the butter in a large pot.
5. Add the onions and cook over medium high heat until they are translucent, about 5 minutes.
6. Add the flour
and whisk it all around to combine it with the butter and onions.
7. Pour in the chicken broth. Bring it to a boil and add
the reserved broccoli water,
half and half,
Worcestershire sauce,
and salt.
8. Stir and cook until the soup becomes slightly thick. This should take about 5 minutes.
9. Add the broccoli
and the cheese.
10. Remove the pan from the heat. Don’t let the cheese cook in the soup…it just needs to be heated through so it can melt, nicely.
Enjoy!
Ingredients
- 1 bunch broccoli
- 1/4 C butter
- 1/2 C chopped onion
- 3 T flour
- 2 C chicken broth
- 1 C broccoli water
- 2 C half and half
- 1/2 t Worcestershire sauce
- 1/2 t salt
- 2 C cheddar cheese, grated
Instructions
1. Chop your broccoli and toss it in a medium sized sauce pan. Cover it with water and boil until tender.
2. Drain 1 C of the broccoli water into a measuring cup and set it aside.
3. Mash the broccoli up with a potato masher. Don't have one of those...don't worry about it. You could use the bottom of a glass cup.
4. While the broccoli is cooking, melt the butter in a large pot.
5. Add the onions and cook over medium high heat until they are translucent, about 5 minutes.
5. Add the onions and cook over medium high heat until they are translucent, about 5 minutes.
6. Add the flour and whisk it all around to combine it with the butter and onions.
7. Pour in the chicken broth. Bring it to a boil and add the reserved broccoli water, half and half, Worcestershire sauce, and salt.
8. Stir and cook until the soup becomes slightly thick. This should take about 5 minutes.
9. Add the broccoli and the cheese.
10. Remove the pan from the heat. Don't let the cheese cook in the soup...it just needs to be heated through so it can melt, nicely.
10. Remove the pan from the heat. Don't let the cheese cook in the soup...it just needs to be heated through so it can melt, nicely.
Enjoy!
I just wanted to let you know that I made this fo rmy family last night and it was absolutely delicious! Thank you for a simple, satisfying soup perfect for a chilly November night in New England. My picky 2-year-old even gobbled it up and his 4 year-old big bro who NEVER eats soup declared, “Mommy, I like green soup now!” Thank you so much for the tasty, family-friendly recipes, but, moreover, for taking the time to create the meal plans that make our lives go a little bit smoother in the dinner department! (I am so happy that I found your website via Pinterest!)
I was wondering can I use heavy cream instead of half and half? See I live in Holland and its not easy to find a half-n-half.
Josephine,
I bet heavy cream would be absolutely divine. 🙂 Best of luck to you!
~Jamie
Iwould like to have the recipe for the creamy broccoli and cheese soup for the crockpot. Thank you…