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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!
Jamie,
I just made this – and found it to be HEAVENLY. All of my kids chowed it down. It was so good, it was blog worthy. Hope you don't mind me sharing…I gave you props, promise!
Thanks for your yummy, yummy food!
I made this soup last week and we loved it. It was even just as yummy the next day! Will share this recipe with my daughter. Thanks!
Made this soup tonight for dinner and everyone loved it. My boyfriend doesn't like flavor so he said it was too much onion but everyone else loved it even my 3 1/2 year old daughter. Next time I will just use less onion but I will definately make again! Thanks 🙂
Hi Jamie,
This soup looks very good! I have tried and loved many of your recipes. I am just wondering, about how much broccoli is to be added. You call for 1 bunch in the recipe but the amount looks like quite a bit more than any of the single bunches I see at the store. About how many cups?
Thanks, Jennifer
Hi Jennifer,
Thanks for your question. I would imagine the it's about 5-6 cups of broccoli, once it's chopped but before it's cooked. Good luck! Hope you love it!
~Jamie
I’m making this for dinner tonight but I don’t have any half and half. I’m going to substitute it with 2% milk and add just a bit less depending on the consistency. What do you think about this? I hope it works!
Hey Erin,
I hope it turned out well for you. My first thought is that it might not have been as creamy as the orignal recipe, but still tasted good. How did it go?
~Jamie
This soup looks so good! You know one of my favorite things about your site? The “Print Recipe With Picture” option! 🙂 Not many bloggers do this….and I really like pics on my recipes. So thanks! (It’s the little things, lol)
This soup looks so good! You know one of my favorite things about your site? The “Print Recipe With Picture” option! 🙂 Not many bloggers do this….and I really like pics on recipes I print. So thanks! (It’s the little things, lol)