Cheddar Broccoli Soup

There are some perks to living in the beautiful Pacific Northwest that you may not immediately think of.  Like we get to enjoy soup more months out of the year than most because of our weather. : )
I know, you may not think of that as a perk, but I am a major soup lover and truth be told, I don’t mind the rain most of the time either.  There’s a joke around here about having webbed feet, and I think there’s more truth than humor in that statement!
This soup comes together in a flash, and I love making it with fresh broccoli, but frozen works wonderfully as well if that’s what you have on hand.  It’s creamy without being heavy, and I love the slight smokiness paprika adds.  And since it cooks so quickly you have more time for puddle jumping. : )

CHEDDAR BROCCOLI SOUP
6 T unsalted butter
1 large white onion, finely chopped
1/4 cup flour
4 cups chicken broth
6 cups chopped fresh broccoli (or frozen)
3 cups shredded cheddar cheese
1 cup heavy cream
1 cup milk (fat free is fine)
1/2 tsp paprika
salt and pepper to taste

Melt butter in a large pot over medium high heat.  Add onion and cook until softened, 3-5 minutes.
Add flour, cook for about 1 minute.
Add chicken broth, then broccoli.  Reduce heat to a simmer, cover, and cook until broccoli is tender, about 20 minutes. (Or if using frozen broccoli, just add frozen without thawing, and cook until hot.)
Stir in cheese, milk, cream, and paprika.  Adjust salt and pepper to taste.  Heat just until smooth, serve hot. Garnish with a little extra cheese if desired.

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Comments

  1. This looks so scrumptious. I must try to make this next week.

  2. Dolores Shirts says:

    Your Cheddar Cheese Soup sounds yummy! Gonna try it this week 😉

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