Our Country Kitchen Broccoli Cheese Soup starts with an easy roux, just like a restaurant chef would make. And after you taste this creamy homemade soup and realize how easy it is to prepare, you'll never go out for homemade soup again.
Cooking Time: 45 min
1/2 cup (1 stick) butter, softened
1/2 cup all-purpose flour
5 1/4 cups chicken broth
2 broccoli heads, trimmed and chopped
1 small onion, diced
1 teaspoon black pepper
1 cup (1/2 pint) heavy cream
3 cups (12 ounces) shredded Cheddar cheese
In a small bowl, combine butter and flour; set aside.
In a soup pot, combine broth, broccoli, onion, and pepper; bring to a boil over high heat. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until broccoli is tender.
Add butter mixture, stirring until soup has thickened. Slowly stir in heavy cream, mixing well. Add cheese, 1 cup at a time, mixing well after each addition, until cheese is melted.
Serve the soup in bread bowls that you make by cutting a circle out of the top of kaiser rolls and hollowing them out. Ladle the soup into the bread bowls and garnish with additional shredded Cheddar cheese.
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