Broccoli Cheese Soup

I like broccoli cheese soup. But I don't like it if it's TOO cheesy. I also don't love it when you can hardly tell there's any broccoli in it, or when the broccoli has been pulverized and it's all just green flakes in yellow soup.

SO, all that to say, that for me, this is the PERFECT broccoli cheese soup. First, it's not YELLOW! The mix of cheddar and Swiss cheeses not only makes for the perfect cheese taste, but it's lovely to look at. And the broccoli is not pureed, it's in big chunks, and is steamed to perfection BEFORE getting added to the soup, not cooked into oblivion in the soup.

All of this adds up to a wonderful, beautiful, delicious soup, chock full of good for you broccoli! Try it today - I hope you love it as much as we do!

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Broccoli Cheese Soup

1 3/4 cups chicken broth
1 small onion, diced
1/3 cup flour
1/4 cup butter
1/2 tsp. pepper
1 tsp. salt
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
3 cups chopped broccoli

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, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.

Meanwhile, place chopped broccoli in a medium glass bowl and cover with cling wrap. Microwave for 3 minutes to steam the broccoli.

Add warmed chicken broth to the soup base and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Salt and pepper to taste, and serve immediately. Makes 4-6 servings.

Recipe Source: Adapted from Mel's Kitchen Cafe